Kitchen suppression systems are required to be inspected every 6 months. This preventative maintenance is necessary to make sure that the system is operational and that all cooking hazards are properly protected.
NFPA 17A – Standard for Wet Chemical Extinguishing Systems
Provides fire safety guidelines to ensure the wet chemical system will perform as intended for commercial cooking operations. Systems are required to be maintained at least semi-annually.
NFPA 96 – Standard for Ventilation and Control and Fire Protection of Commercial Cooking Operations
Provides fire safety guidelines to help prevent fire hazards in both private and public commercial kitchens.
NFPA 10 – Standard for Portable Fire Extinguishers
Provides fire safety guidelines for the type, rating and location of fire extinguishers and requires them to be maintained at least annually.
Around the Clock Service
Our service department will schedule an appointment around your cooking schedule. Our technicians work around the clock so we can properly service your kitchen system.
Early Morning and Overnight
Off-Hour and Weekends
Fully Staffed Office
Whether you need to schedule an appointment, request a Certificate of insurance or have a question about a bill, our office staff is available by phone or e-mail.
Our technicians are manufacturer-trained and receive 6 months of on-the-job training on the installation, testing and maintenance of kitchen fire suppression systems. They are OSHA 30 certified and knowledgeable in all applicable codes.