FAQ

  • How often do fire suppression systems need inspection?

    Fire suppression systems require biannual inspections per NFPA standards. These inspections cover gas connections, fan systems, and electrical components to ensure proper functionality during emergencies.

  • What's included in fire extinguisher service?

    Annual fire extinguisher service includes visual inspections, pressure gauge checks, pin security verification, tamper seal integrity, and proper placement validation to maintain compliance and readiness.

  • How often should commercial hoods be cleaned?

    Cleaning frequency depends on cooking volume: monthly for high-volume operations, quarterly for moderate use, biannual for low-volume kitchens, and annually for minimal-use facilities.

  • Why do fire extinguishers fail inspections?

    Common failures include expired service tags, low gauge pressure, damaged tamper seals, corrosion on cylinders, and improper mounting height or placement accessibility issues.

  • What happens during hood cleaning service?

    Professional hood cleaning removes grease from filter frames, plenum walls, ductwork interiors, and rooftop fan assemblies using hot water pressure washing and specialized degreasing agents.

  • Can humidity damage fire suppression equipment?

    Yes, humid subtropical climates accelerate corrosion on metal fittings and electrical terminals. Regular inspections catch wear issues before they compromise system functionality during emergencies.

  • What fire extinguisher types do restaurants need?

    Commercial kitchens require Class K extinguishers for cooking oils and grease fires, plus ABC-rated units for general areas and specialized agents for electrical rooms.

  • Do insurance companies require cleaning documentation?

    Yes, insurance carriers require documented cleaning schedules based on cooking volume and methods. Missing records can result in premium surcharges and coverage limitations during claims.

  • When do extinguishers need hydrostatic testing?

    Extinguishers require hydrostatic testing at five- or twelve-year intervals based on agent type. This pressure testing ensures cylinder integrity and prevents catastrophic failure.

  • What causes commercial kitchen fires?

    Grease buildup in exhaust systems acts as fuel during kitchen fires, spreading flames through ventilation into ceiling spaces. Even one-eighth inch provides sufficient fuel for propagation.

Make sure everything is working when you need it most

We will check all the major parts of your fire suppression system. An inspector will perform function tests to check the:

Gas connections

Fan System

Electrical Connections

You can't afford to have a fire suppression system that doesn't work properly. Schedule a fire suppression system inspection.