Class K vs. ABC Fire Extinguishers: What a Commercial Kitchen Needs
Why commercial kitchens need Class K extinguishers for cooking oil fires, where ABC extinguishers still belong, and how they work with your suppression system.
Kitchen Fire & Restaurant Safety
Kitchen Fire Suppression System Inspection & Service
Restaurant hood suppression systems must be ready to discharge automatically. We inspect, test and maintain wet-chemical kitchen systems on a semi-annual schedule — and handle recharges and repairs when needed.
Starting at $149 per system / visit
What this service involves
A kitchen fire suppression system sits above your cooking line, ready to detect a fire and discharge a wet-chemical agent that knocks down flames and helps prevent re-ignition. It also shuts off fuel or power to the cooking appliances.
Because these systems are mechanical and exposed to heat and grease every day, they need regular professional inspection. YearRound inspects the full system — detection, agent cylinder, piping, nozzles, manual pull station and fuel shut-off — and documents every visit.
What’s included
- Semi-annual inspection and maintenance
- Fusible link and detection line inspection and replacement
- Nozzle positioning and blow-off cap check against current appliance layout
- Agent cylinder, cartridge and pressure checks
- Manual pull station and gas/electric shut-off verification
- Recharge after discharge
- System repair and component replacement
- Service tag and written inspection report
Why it matters
- If nozzles are misaligned, links are loaded with grease or the system is out of service, it may not perform as designed during a fire.
- Moving or replacing cooking appliances can leave equipment unprotected unless nozzles are repositioned.
- NFPA 17A and NFPA 96 call for semi-annual inspection and maintenance of kitchen wet-chemical systems by qualified personnel.
- Landlords, fire inspectors and insurance carriers commonly check suppression system service tags.
When you need this service
- Semi-annual inspection is due
- The system discharged or was accidentally activated
- Cooking appliances were added, moved or replaced
- Your hood was cleaned and you want both on one schedule
- An inspector noted the system is out of date or deficient
Our Process
What to expect
Schedule
We book around your service hours — typically before opening or after close.
Inspect
Each component is inspected: detection, links, cylinders, piping, nozzles, pull station and shut-offs.
Maintain
Fusible links are replaced as required and components are serviced to manufacturer guidance.
Tag & report
The system is tagged and you receive a written report noting any deficiencies.
Quote corrections
Any needed repairs or upgrades are quoted clearly before work proceeds.
Bundle Related Services
Services often scheduled with kitchen fire suppression
Combine services into a Commercial Maintenance Program for one schedule and bundled pricing.
Kitchen Fire & Restaurant Safety
Kitchen Hood Cleaning
Hood, filter, duct and exhaust fan cleaning on a schedule matched to your cooking volume.
Learn more Fire Extinguisher Services
Fire Extinguishers
Annual inspection, maintenance, recharging, hydrostatic testing coordination, sales and installation.
Learn more Fire Suppression Systems
Fire Suppression Systems
Pre-engineered, fixed and special hazard systems — inspection, testing, maintenance and repair.
Learn moreFrequently asked questions
How often does a restaurant fire suppression system need to be inspected?
NFPA 17A and NFPA 96 call for kitchen wet-chemical systems to be inspected and maintained at least every six months by a trained and qualified person. Local requirements may add to this, so we confirm what applies to your location.
Are fusible links included in the inspection price?
Inspection pricing covers the inspection and standard maintenance. Fusible links, cartridges, parts and recharges are listed separately on your quote so you can see exactly what you are paying for.
What happens if my system discharges?
Call us. After a discharge the system must be cleaned up, recharged and restored before cooking resumes. We can also coordinate hood cleaning if needed.
We moved our fryer. Does that matter?
Yes. Suppression nozzles are aimed at specific appliances. If equipment is moved, added or replaced, the system should be evaluated and adjusted so every appliance remains protected.
References & standards. Requirements depend on the edition of each standard adopted by your jurisdiction and on local amendments. Confirm requirements with your Authority Having Jurisdiction.
Related guides
Kitchen Fire Suppression System Inspections: What to Expect Every Six Months
What happens during a semi-annual restaurant fire suppression inspection, what fusible links are, and why moving a fryer can leave equipment unprotected.
How Often Should a Restaurant Hood Be Cleaned? A Guide to NFPA 96 Frequencies
How cooking type and volume determine commercial kitchen exhaust cleaning frequency, what a proper hood cleaning includes, and signs you're overdue.
Request a Quote
Get a written quote for kitchen fire suppression.
Tell us about your property. We’ll confirm scope, scheduling and pricing in writing before any work begins.
- Response from our team — available 24/7
- No corrective work without your approval
- 15% off the first service for new commercial accounts
Need kitchen fire suppression in Greater New Orleans?
Call our team or request a quote online. We’ll get you on the schedule.