Why Your Restaurant's Kitchen Hood Suppression System Requires Semi-Annual Inspections

Your kitchen hood suppression system is the most critical fire safety equipment in your restaurant — and one of the most commonly under-maintained. NFPA 96 mandates inspection every six months without exception.

Why Every Six Months?

Commercial kitchens produce enormous amounts of grease-laden vapors. Over just a few months of normal operation, grease builds up inside hood systems and on suppression nozzles. Grease-blocked nozzles prevent the wet chemical agent from distributing properly, meaning your system may fail to suppress the fire it was designed to extinguish.

What a Semi-Annual Inspection Covers

• Visual inspection and flow testing of all suppression nozzles for grease blockage or damage
• Verification that agent cylinder pressure is within acceptable range
• Testing of all fusible link detectors and manual pull stations
• Verification that the automatic gas shut-off valve activates correctly
• System tagging with current inspection date and technician certification

The Real Cost of Non-Compliance

Health inspectors regularly check suppression system tags — an overdue system can result in immediate restaurant closure. If a fire occurs and the system is found unmaintained, your insurance carrier may deny the claim entirely. Contact Fire Solutions NW at 1-855-876-3473 to schedule your inspection today.