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Commercial kitchen hood suppression inspection: what the semiannual service covers

Updated · General information, not legal advice

Kitchen hood suppression systems (wet chemical systems) protect cooking lines in restaurants, cafeterias, and mixed-use buildings. If you manage a property with food service tenants, these systems are part of your fire protection program.

Semiannual service

NFPA 96 and NFPA 17A require a trained, qualified person to inspect and service the system at least every six months. Service includes checking the agent cylinders and pressure, the detection line, nozzles and caps, the manual pull station, and the fuel shutoff, and verifying the system is interlocked with the fire alarm where required.

Fusible links

Fusible links and similar heat-detection devices are replaced on a regular schedule (at least annually under NFPA 17A) or as the manufacturer requires, and the replacement date is recorded.

Monthly owner checks

  • The system is in its proper location and the manual pull station is unobstructed.
  • Tamper indicators and seals are intact.
  • The inspection tag shows a current service date.
  • No obvious damage, and nozzle caps are in place.
  • Appliances have not been moved out from under their nozzles.

Related: hood and duct cleaning

Grease accumulation in hoods and ducts is a separate NFPA 96 requirement with frequencies that depend on cooking volume. Cleaning and suppression service are often done by different companies; coordinate them so cleaning doesn't disturb nozzles or detection.

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Sources

  1. NFPA 96, Ventilation Control and Fire Protection of Commercial Cooking Operations (NFPA)
  2. NFPA 17A, Standard for Wet Chemical Extinguishing Systems (NFPA)

NFPA standards are available to read free online from NFPA. Requirements depend on the edition your jurisdiction adopts; confirm with your authority having jurisdiction.

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