Kitchen Hood Suppression Inspection
Semi-annual inspection and service of the wet chemical suppression system over the cooking line, plus the hood and duct items NFPA 96 expects.
The suppression system in a commercial kitchen is serviced twice a year under NFPA 17A, and the hood, duct and fan it protects have their own inspection and cleaning schedule under NFPA 96. The fusible links get replaced, the nozzles get checked, the gas valve and the interlocks get tested, and the tag on the cabinet is what the fire marshal reads first.
What is included
- Semi-annual inspection and service of the wet chemical system
- Fusible link replacement and nozzle cap, blow-off and coverage check
- Manual pull station, gas valve and electrical interlock tests
- Cylinder pressure, hydrostatic test dates and twelve-year items
- Hood, filter, duct and fan inspection points from NFPA 96
- Coordination with your hood-cleaning schedule so the two records agree
What you receive
A semi-annual service record with the system tag, a parts list of what was replaced, and any deficiencies with photos.
Common questions
Is hood cleaning the same as the suppression service?
No. Cleaning removes grease from the hood, duct and fan on a schedule tied to cooking volume. The suppression service is the semi-annual work on the extinguishing system itself. Both records are asked for, and they are usually done by different people.