Fire protection services · Central Ohio

Kitchen Hood Fire Suppression Inspection in Ohio

Wet chemical suppression systems for commercial kitchen hoods and cooking lines, inspected to NFPA 96 and NFPA 17A standards.

Tested to NFPA 96 / NFPA 17A
NFPA 96 governs ventilation and fire protection for commercial cooking operations; NFPA 17A governs the wet chemical extinguishing system itself.

What's included

Why it matters

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.

How often

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.

Common questions

How often does a restaurant hood suppression system need inspection?
Every 6 months for most commercial kitchens under NFPA 96 -- high-grease-volume cooking (solid fuel, wok stations) may need more frequent service.
Does this cover hood/duct grease cleaning too, or just the suppression system?
Our inspection covers the suppression system itself (tank, nozzles, detection, shutoffs) and checks for visible grease buildup, but a full duct/hood degreasing is a separate cleaning service -- we can flag when it's needed.
Will I fail my health inspection if this isn't current?
Most Ohio jurisdictions require a current, tagged suppression system inspection as part of maintaining your kitchen's operating permit -- an expired tag is a common, easily avoidable citation.

Get a quote for kitchen hood suppression

Tell us about your property and we'll follow up to schedule your inspection.

Other services