Kitchen hood suppression inspections are routine evaluations of commercial kitchen fire suppression systems designed to protect cooking appliances, hoods, ducts, and grease extraction systems from fire hazards. These inspections ensure that the system is operational, code-compliant, and ready to extinguish fires in commercial kitchens.
When performing kitchen hood suppression inspections, S&S Fire Protection will:
- Inspect nozzles, piping, valves, and control heads for damage, blockages, or corrosion.
- Verify proper placement and condition of detection devices above cooking surfaces.
- Check the agent storage tank, pressure gauges, and actuation mechanisms.
- Ensure manual pull stations, alarms, and system release mechanisms are operational.
- Clean or replace components as necessary to maintain system reliability.
- Document inspection results and provide reports for building owners, managers, and authorities having jurisdiction (AHJ) per NFPA 17 and NFPA 96 standards.
Characteristics & Benefits:
Code-mandated inspections
Required at regular intervals (typically semi-annually) under NFPA 17 and NFPA 96.
Fire and life safety focused
Ensures rapid suppression of cooking fires.
Equipment verification
Confirms proper function of nozzles, actuation systems, and suppression agents.
Documentation
Supports compliance and insurance requirements.
Preventive maintenance
Identifies worn or blocked components before a fire incident.