
Wet chemical suppression systems for commercial kitchen hoods and cooking lines, inspected to NFPA 96 and NFPA 17A standards.
Commercial cooking equipment is one of the leading causes of restaurant fires, and grease buildup in hoods and ducts is exactly what lets a small flare-up become a serious fire. Most Ohio health departments and fire marshals require a current suppression system inspection tag to keep a commercial kitchen operating.
Semi-annual (every 6 months) professional inspection is standard under NFPA 96, more often for high-volume cooking operations like wok or char-broiler lines.
Tell us about your property and we'll follow up to schedule your inspection.