Kitchen Hood Fire Suppression Systems

Commercial kitchens are the highest fire-risk occupancy most cities have, and codes treat them that way: NFPA 96 requires the wet-chemical suppression system protecting your hood, ducts, and cooking appliances to be inspected and serviced every six months by a qualified company. Our directory connects restaurants, cafeterias, and commissaries with licensed hood suppression contractors.

Semiannual service isn't optional — an out-of-date system tag can shut down your kitchen during a health or fire inspection, void your insurance in a fire, and put your staff at risk. Modern systems must also meet the UL 300 standard; if your kitchen still runs an older dry-chemical system, insurers and AHJs increasingly require an upgrade.

What these contractors handle

• Semiannual NFPA 96 inspection and service of wet-chemical systems
• Fusible link replacement and nozzle cap/blow-off checks
• UL 300 system upgrades and new system installation
• Coordination of appliance coverage after kitchen line changes
• Class K extinguisher service on the same visit
• Service tags and reports for the fire marshal, health inspector, and insurer

Code-required service schedule

Schedules summarize national NFPA standards; your local fire code and AHJ requirements control. Verify specifics with a licensed local contractor.