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Kitchen hood suppression · Utah
Kitchen hood suppression
Inspection and service for the wet chemical systems that protect restaurant and commercial kitchen cook lines across Utah.
What's included
Every visit covers
- Semi-annual system inspections
- Fusible link replacement
- Nozzle, cap and pull station checks
- Service and recharge after a discharge
- Inspection tag and service report
- Class K extinguishers for the cook line
Who it's for
- Restaurants and fast-casual kitchens
- Commercial and shared kitchens
- School, hospital and office cafeterias
- Systems we work on include Ansul, Pyro-Chem, Buckeye and Range Guard
How often
Stay on schedule
NFPA 96 and NFPA 17A call for a qualified inspection of kitchen suppression systems at least every six months.
The system has to be recharged and reset before the cook line goes back into service.
Moving, adding or swapping appliances can leave a nozzle out of position. Call us before you cook.
Codes we work to
Done to standard
Questions
Common questions
How often does my hood system need to be inspected?
At least every six months. We tag the system after each visit so you, your landlord and the fire inspector can see when it was last serviced.
What happens during an inspection?
We check the control head, cylinder, nozzles, caps, detection line and manual pull station, replace fusible links as required, and leave a tag and a service report.
Do you also handle the extinguishers in my kitchen?
Yes. We inspect, tag and sell portable extinguishers, including the Class K extinguishers required near cooking appliances.
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