Kitchen fire suppression inspection and service
The wet-chemical system over your cook line is what puts out a hood fire. Fire codes call for regular inspection by a trained technician — commonly every six months.
What an inspection covers
- Nozzles aimed at the right appliances and free of grease
- Fusible links replaced on schedule
- Agent tank pressure and cartridges checked
- Manual pull station and gas shut-off tested
- A dated service tag left on the system
Who decides the schedule
Kitchen suppression systems are covered by NFPA 96 and NFPA 17A, adopted by most local codes. Your local fire marshal or authority having jurisdiction (AHJ) decides what applies to your kitchen — check with them and your insurer.
When to call sooner
- After the system discharges
- When you move or add cooking equipment under the hood
- If the service tag is out of date
Guides
Questions
Is this the same as hood cleaning?
No. Hood cleaning removes grease from the exhaust system; fire suppression service keeps the extinguishing system working. Most kitchens need both, usually from different companies.
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