What is likely happening
Commercial kitchen suppression systems need periodic inspection (commonly every six months), and the exhaust hoods and ducts need regular cleaning. Grease build-up is a leading cause of restaurant fires.
What you can safely check
- Check the date on the service tag on the system.
- Note when the hood and ducts were last cleaned.
What an inspector will look at
- Suppression system and fusible links
- Nozzle placement
- Hood and duct cleanliness
Does this affect compliance?
Fire codes and insurers usually require current tags; landlords often do too.
When it becomes urgent
Urgent if the system discharged or grease is visibly heavy.
We can help with this
Fire and life safety inspections is something Insparisk does nationwide. Delivered through licensed fire protection professionals in the Insparisk Network and managed by our team. To see the local rules for your building, open this in the interactive Problem Solver.
Request fire and life safety inspectionsTalk to an advisorGeneral guidance only, not a substitute for a licensed inspection or emergency services. For any gas odor, carbon monoxide alarm, fire, or trapped occupant, call 911 first.