InspectKeeper

Checklists /

Kitchen hood fire suppression inspection checklist

The wet chemical system over your cooking line gets a contractor visit every six months, but NFPA 17A also asks the owner to look at it every month. Here is that monthly check in plain words, with a sheet to keep the record.

Free printable PDF Do it by QR instead

Monthly owner inspection

  1. System in its place, cooking appliances not moved or swapped
  2. Manual pull station visible and unobstructed
  3. Tamper seals and indicators intact
  4. Service tag present and the last semiannual service within 6 months
  5. No physical damage, grease build-up or anything blocking nozzles and links
  6. Pressure gauge in the operable range (if the system has one)
  7. Nozzle blow-off caps in place and undamaged
  8. Class K extinguisher in place nearby

Print this as a log sheet

Monthly by you, every six months by a contractor

NFPA 17A asks the owner or the owner's representative to inspect the system at least monthly, following the manufacturer's instructions. It takes a few minutes and needs no certification: a look at the pull station, the seals, the gauge, the nozzle caps and the service tag.

At least every six months, and after any discharge, a trained service technician maintains the system to the manufacturer's manual and replaces the fusible links. The system's cylinders are hydrostatically tested every 12 years.

If something fails

Call your fire protection company. A system that has discharged, lost pressure, has a broken seal or a missing nozzle cap may not work when it is needed, and after a discharge it has to be recharged before cooking starts again.

Everything else in a restaurant kitchen

The hood system is one of several things a fire inspector looks at in a restaurant. The same monthly walk usually covers:

  • The Class K extinguisher for the cooking line, with its placard, and the other portable extinguishers (monthly, NFPA 10).
  • Emergency lights and exit signs (monthly 30-second test, NFPA 101).
  • The first aid kit (contents and expiration dates).
  • Hood and duct cleaning on the schedule NFPA 96 sets for your kind of cooking, by a cleaning contractor.

Questions

How often does a kitchen hood suppression system need to be inspected?

The owner checks it monthly under NFPA 17A; a trained technician services it at least every six months and after any discharge. Cylinders are hydrostatically tested every 12 years.

Who can do the monthly inspection?

The owner or anyone the owner assigns. Only the semiannual maintenance and repairs need a trained service technician.

Do I still need a Class K extinguisher?

Yes. NFPA 10 calls for a Class K extinguisher near cooking appliances that use oil or fat, with a placard saying to activate the hood system first. It gets the same monthly check as any extinguisher.

What should the record show?

The date, who inspected, and the result, plus any problem and what was done. Keep it with the contractor's semiannual service reports for the fire inspector.

A plain-language summary, not a substitute for the standard. Your local authority having jurisdiction has the final word.