Updated 2026-11-10
Commercial Kitchen Fire Safety Checklist: Hoods, Suppression & K-Class
Commercial kitchens are among the most closely inspected occupancies. Use this checklist to stay ready.
1.Hood suppression serviced every six months
Check the service tag. NFPA 96 calls for semi-annual inspection of kitchen hood suppression systems.
2.Nozzles capped and aimed
Nozzle blow-off caps are in place and nozzles point at the appliances they protect. If appliances moved, the system may need adjustment.
3.Exhaust cleaning on schedule
Cleaning frequency depends on cooking volume. Look for the cleaning sticker and visible grease buildup in hoods and filters.
4.Filters in place and clean
Grease filters are installed, the right type, and cleaned regularly. Missing filters let grease into the ductwork.
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5.K-class extinguisher nearby
A Class K extinguisher is within reach of cooking appliances that use grease or oil, with a placard explaining it is used after the suppression system activates.
6.Manual pull station accessible
The suppression system manual pull is visible, reachable, and along the path of egress.
7.Gas shut-off works with the system
Fuel to cooking appliances should shut off automatically when the suppression system discharges. Confirm this was tested at the last service.
8.Staff know what to do
Staff know where the manual pull is, how to use the K-class extinguisher, and when to evacuate.
Kitchen fires move fast. Keeping hood suppression, exhaust cleaning, and extinguishers on schedule is the best protection and the fastest way through inspection.
General information only. Requirements depend on your building, occupancy, adopted code edition, and local Authority Having Jurisdiction (AHJ). Confirm specifics with your AHJ or a licensed fire protection contractor.