Kitchen fire suppression inspection
The wet chemical system over your cooking line is serviced every six months. The technician tests the detection and release parts, replaces the fusible links, checks the gas shutoff and alarm connection, and tags the system.
Each month, check the system is armed: the pull-station pin and tamper seal are in place, the gauge reads normal and the nozzle caps are on. Wet chemical cylinders also get a hydrostatic test every twelve years.
Rules last checked Oct 23, 2026. Sources are at the foot of the page.
What the code asks for
- Applies when
- Wet chemical or dry chemical fire suppression system protecting commercial cooking equipment.
- What the pro does
- The technician tests the detection and release parts, replaces metal-alloy fusible links, checks the gas shutoff and alarm link, and tags the system.
- Who may do it
- Per state law. Texas and Florida license kitchen system technicians (see state entries). Manufacturer training is also normally required.
- Also on its own cycle
- Wet chemical cylinder hydrostatic test: every 12 years. NFPA 17A section 7.5.1 as quoted by the Minnesota Department of Health, 2009 edition.
- Your own checks
- Monthly check that the system is armed (pull-station pin and tamper seal in place, gauge normal, nozzle caps on).
- Tag on the equipment
- The technician attaches a dated service tag and gives the owner a report. Some cities require the contractor to upload reports.
- Source: National code baseline
- Minnesota Department of Health, Protection of Kitchen Cooking Equipment, NFPA 96 (2011) 11.2.1, 11.2.4, 11.4 and Table 11.4; NFPA 17A (2009) 7.2.2 and 7.5.1. Read Oct 23, 2026.
- City of Phoenix Fire Department, Fire Protection Systems ITM Frequency Chart (2018), Sprinkler and alarm frequencies citing NFPA 25 (2017) and NFPA 72 (2016); hood suppression citing IFC Table 609.3.3.1. Read Oct 23, 2026.
NFPA sells its codes rather than publishing them, so these are fire and health authorities quoting the code. They are national code, not rules for that city or state.
What it costs to miss
- In Texas a red-tagged kitchen system means immediate notice to you and notice to the fire marshal within 24 hours.
- In Florida, a system found in violation means a copy of the report goes to the local fire authority within 30 days.
Where the local rule differs
The state and city rules we have on file for kitchen fire suppression inspection, and how the paperwork gets filed in each.
| Where | How often | Who may do it | Filing |
|---|---|---|---|
| Florida | Every 6 months | For pre-engineered systems (most restaurant hood systems), a Class D fire equipment dealer licence plus a permitted technician. Systems that are not pre-engineered need a fire protection system contractor. | The tag must be attached and show the month of work. The owner gets a copy of the report at the time of inspection. If the system is in violation, a copy goes to the local fire authority within 30 days of service. |
| Texas | Every 6 months | A Type K (kitchen cooking systems) or Type A (fixed system) licensee, working for a company with an Extinguisher Certificate of Registration, from the State Fire Marshal's Office. | The licensee attaches a signed service tag after every service. A red tag requires owner notice at once and fire marshal notice within 24 hours. |
When is yours due?
Pick your state, add the month from your tag, and see the next date and the rule behind it. Then book a licensed pro if you want one.
Questions about kitchen fire suppression inspection
How often does an Ansul system need to be inspected?
Every six months by a licensed technician, with a monthly check by you that the system is armed.
Is this the same as hood cleaning?
No. Suppression service tests the fire system over the cooking line. Hood cleaning removes grease from the hood, ducts and fan. Most kitchens need both, on their own schedules.
Who can service a kitchen suppression system in Texas?
A Type K or Type A licensee working for a company with an Extinguisher Certificate of Registration from the State Fire Marshal's Office.
Sources
- Minnesota Department of Health, Protection of Kitchen Cooking Equipment, NFPA 96 (2011) 11.2.1, 11.2.4, 11.4 and Table 11.4; NFPA 17A (2009) 7.2.2 and 7.5.1. Read Oct 23, 2026.
- City of Phoenix Fire Department, Fire Protection Systems ITM Frequency Chart (2018), Sprinkler and alarm frequencies citing NFPA 25 (2017) and NFPA 72 (2016); hood suppression citing IFC Table 609.3.3.1. Read Oct 23, 2026.
- Florida Statutes 633.304, fire suppression equipment licence, Fla. Stat. 633.304 (Class A to D fire equipment dealer licences; individual permit for each worker). Read Oct 23, 2026.
- Florida Statutes 633.308, service tags and inspection tags, Fla. Stat. 633.308 (tag required on every extinguisher and pre-engineered system service; report copy to AHJ within 30 days if violations). Read Oct 23, 2026.
- Fla. Admin. Code 69A-3.012, NFPA standards adopted, Rule 69A-3.012 (NFPA 10-2018, 17A-2021, 25-2020, 72-2019, 96-2021; effective 12/31/2023). Read Oct 23, 2026.
- Florida Statutes 633.102, definitions (Contractor I to V), Fla. Stat. 633.102(3). Read Oct 23, 2026.
- 28 TAC 34.507, NFPA standards adopted (fire extinguisher rules), 28 Tex. Admin. Code 34.507 (NFPA 10-2018, 17A-2021, 25-2020, 96-2021; effective 9/1/2023). Read Oct 23, 2026.
- 28 TAC 34.520, service tags, 28 Tex. Admin. Code 34.520 (service tag contents, size, attach after every service). Read Oct 23, 2026.
- 28 TAC 34.521, red tags, 28 Tex. Admin. Code 34.521 (red tag contents, owner and AHJ notice deadlines). Read Oct 23, 2026.
- TDI State Fire Marshal's Office, fire extinguisher registration, license and test information, Insurance Code ch. 6001; 28 TAC ch. 34 subch. E (licence types Type B, Type K, Type A, Type PL; company Certificate of Registration). Read Oct 23, 2026.
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