Kitchen hood suppression inspections

Restaurant hood systems

The Kansas State Fire Marshal notes that professional hood and duct cleaning is also required, typically every six months depending on how much cooking is done.

Minnesota Department of Health guidance says kitchen hood fire-extinguishing systems need monthly inspections and service by trained, qualified persons at least every 6 months.

Minnesota Department of Health guidance, citing NFPA 96, says metal alloy fusible links and metal alloy sprinkler heads in kitchen systems must be replaced at least semiannually.

The Texas State Fire Marshal's FAQ says that during semi-annual maintenance of a kitchen wet chemical system the technician must verify the backup portable extinguisher is installed and listed for Class K fires.

OSHA 29 CFR 1910.160 requires fixed extinguishing systems to be inspected annually by a knowledgeable person and refillable container weight and pressure checked at least semiannually.

Sources: Semi-annual inspection by a licensed company; Monthly checks plus six-month service; Technician checks the Class K backup extinguisher; Fixed suppression systems inspected annually, containers semiannually