Kitchen Hood Suppression Systems
Inspection & Service

About This System

Kitchen hood suppression systems (also called wet chemical systems) are required under NFPA 96 for any commercial cooking operation involving open-flame equipment, fryers, or grills. The system discharges a wet chemical agent that knocks down flames and saponifies grease to prevent re-ignition. Inspections are required every six months and must be performed by a licensed contractor familiar with NFPA 96 and the specific system manufacturer's requirements.