Free checklist
Kitchen hood fire suppression quarterly maintenance checklist
A quarterly kitchen suppression system round is short on purpose: it catches the wear items that fail between annual services. This checklist is sized for a tech with a phone. Every item says what to look at and the photo that proves the round happened. Work is commonly verified against NFPA 17A, NFPA 96. Confirm the edition your authority having jurisdiction has adopted.
The checklist
Every item, and the photo evidence it needs
The photo count on each row is what RTI would require before the item can be submitted. Work the list here and watch the gate hold, or load it into RTI and let it enforce the real thing.
Coverage over the cookline
Nozzles aimed at each appliance with caps in place
Each nozzle pointed at the hazard it protects, foil or blow-off caps intact on the tips, no grease buildup skewing the aim.
Appliance line-up matches the design layout
Fryers, ranges and griddles in the positions the system was designed around, nothing added, widened or shifted out from under coverage.
Actuation and shutoff
Manual pull station reachable and unobstructed
Pull station on the egress path at its marked height, nothing parked in front of it, tamper indicator undisturbed.
Pull station labeled for the hood and system it releases
Station identified for the kitchen system and hood it serves, operating instructions legible, not mistaken for a fire alarm pull station nearby.
Gas or electric shutoff interface observed in place
Shutoff linkage or valve connected and set to trip on discharge, nothing wedged or tied back, arrangement unchanged since install.
Detection and tank
Fusible links clean and not painted or greased over
Links in the duct and over the appliances free of grease coating, not painted, cable line taut with no slack or kinks.
Agent tank gauge and tamper indicator good
Tank gauge in the operable band where fitted, tamper seal on the release intact, tank secure on its bracket.
Detection and pull cable conduit intact with no crushed runs
Exposed conduit from the pull station and link line to the release unbent, not crushed or pulled from its fittings, pulley elbow covers in place.
Contractor service tag read and within the service cycle
Tag on the tank or release cabinet shows the last service date and contractor, the next visit not past due on the manufacturer's and the site's schedule.
Kitchen readiness
Class K extinguisher near the line with its placard posted
A Class K unit within reach of the cooking line, placard beside it telling staff to operate the fixed system first. Its own inspection sits on the extinguisher round.
Kitchen staff briefed on the pull station and extinguisher order
Staff on shift can point to the pull station and say it goes first, then the Class K unit, then get out and call. New staff since the last round walked through it.
No photoHood round logged and line changes sent to the contractor
Hood's record updated for this round; aim, cap, link, gauge or access problems and any appliance swapped or moved since the tag date sent to the contractor to schedule.
No photo
What usually sends this back
The failures are almost always the evidence, not the work
- A fryer swapped for a wider one or nudged down the line, leaving its hazard no longer under the aimed nozzle.
- Blow-off caps missing from the nozzles so grease-laden vapor cakes the tips and changes the spray pattern.
- Manual pull station blocked by a stack of sheet pans or a rolling rack parked in front of the exit path.
Verified against
Common questions
6 answers
- What does this kitchen hood fire suppression quarterly checklist cover?
- 12 items across 4 sections, covering coverage over the cookline, actuation and shutoff, detection and tank, kitchen readiness. Each item spells out what the person walking the job is actually looking for, not just a box to tick.
- Who should run this inspection?
- The kitchen or facilities person walking the cookline each quarter, tagging the hood and tank by their QR mounts.
- When in the schedule should this walk happen?
- Every quarter, and any time the line gets rearranged, since a moved fryer or added griddle can slide a cooking surface out from under its nozzle.
- Why do these items ask for a photo?
- 10 of the 12 items call for photo evidence, 12 photos in all. A checklist answer without the photo is a claim; the photo is what makes the record worth something in a dispute and lets a reviewer approve work without re-walking the job.
- What most often fails a kitchen hood fire suppression quarterly inspection?
- A fryer swapped for a wider one or nudged down the line, leaving its hazard no longer under the aimed nozzle. Blow-off caps missing from the nozzles so grease-laden vapor cakes the tips and changes the spray pattern. Manual pull station blocked by a stack of sheet pans or a rolling rack parked in front of the exit path.
- Can I use this checklist in RTI?
- Yes. Start a free RTI workspace, build this list as a checklist, and the Photo Gate holds the submit button until every mandatory item is answered and its photos are attached. Approved inspections roll into a branded turnover package with a tamper evident audit trail.
Run it with the Photo Gate
A checklist nobody can submit half-finished
Load this list into RTI, stick a QR tag on the area it covers, and the submit button stays locked until every mandatory item is answered and the 12 required photos exist. Approved walks roll into a branded turnover package with a tamper evident record behind every line.
See all 508 checklists · 6741 items and 5984 photo requirements in total.