Schedule commercial kitchen hood cleaning during non-cooking hours and properly re-arm the suppression system afterward

Steps

1. Schedule cleaning when cooking equipment is off and cooled, avoiding any period when the exhaust or fire suppression system needs to be taken out of service while cooking equipment remains in active use
2. At the start of cleaning, lock out electrical switches that could be accidentally activated, without disabling the suppression system's core components entirely
3. Prohibit the use of flammable solvents or other flammable cleaning aids during the process, and take care not to apply cleaning chemicals to fusible links or other detection devices
4. Confirm the fire suppression system's components were not rendered inoperable at any point during cleaning; if any component was disturbed or removed for access, treat this as requiring a full functional check afterward, not just a visual reassembly check
5. Once cleaning is complete, return all electrical and suppression system components to a fully operable ('armed') state before cooking resumes, and verify this with a functional test rather than an assumption