Commercial kitchens need semiannual hood and wet-chemical suppression inspections and annual extinguisher service — all documented, all reportable, all trackable. Fire Inspect Hub keeps every one of them in one platform.
Restaurants are among the most inspection-intensive commercial clients in fire protection. NFPA 96 hood suppression semiannually, NFPA 10 extinguisher inspections annually, and NFPA 17A wet-chemical suppression semiannually — per location. Without a system, that's a scheduling and documentation nightmare. Fire Inspect Hub turns it into a manageable workflow — the same one behind our commercial kitchen inspection tools. Comparing platforms first? See the fire inspection software comparison.
NFPA 96 requires hood suppression inspections every six months. With a client base of 20 restaurants, that's 40 hood inspections per year on top of everything else. Without automated scheduling, something gets missed.
NFPA 96 requires grease buildup inspection every 3 months for high-volume cooking operations, every 6 months for moderate, and annually for low. Your inspectors need to know which category each kitchen falls into.
A restaurant owner knows how to run a kitchen, not how to read an NFPA report. A clear compliance status and a portal they can log into tells them what they need to know without a phone call.
The items most likely to cause a suppression failure are invisible until something goes wrong. A structured NFPA 96 checklist ensures your inspectors verify every fusible link, every nozzle cap, every agent level.
A restaurant that fails a fire suppression inspection can face action from multiple agencies simultaneously. Your documentation needs to be complete and defensible across all of them.
The hood, the wet-chemical system that protects it, and the extinguishers. One platform, complete documentation for every restaurant client.
Full 6-section checklist covering hood construction, grease duct, suppression system components, fusible links, nozzles, agent levels, manual pull station, fuel shutoff interlock, and Class K extinguisher. NFPA 96 (2021) code references on every item.
Annual inspection, with the Class K extinguisher checked for placement within 30 feet of cooking equipment. CO₂ and every other portable type tracked per unit with its service history.
Nine-section checklist for the wet-chemical system protecting the hood: agent tank, piping and nozzles, detection and actuation, the manual pull station and the shutdown interlocks, plus electric detection and CaptiveAire TANK and CORE systems. Fusible links recorded by quantity and temperature rating. Runs on the same kitchen hood asset as NFPA 96.
All 6 sections of the NFPA 96 (2021) inspection built in.
Kitchen hoods default to semiannual; set a different inspection frequency on any kitchen that needs one.
Dashboard shows every restaurant client's next hood inspection due date.
Field notes become professional deficiency descriptions with NFPA 96 code references.
Restaurant owners log in and see their own compliance status, inspection history, and PDF reports.
An owner sees every location that uses their email address in one portal view.
Try it free. NFPA 96 hoods, NFPA 17A wet-chemical suppression and NFPA 10 extinguishers — all covered.
Servicing a restaurant chain or franchise group? Talk to us about multi-location support →