Inspection & Maintenance
Reviewed by Marcus Chen, CFPS (Certified Fire Protection Specialist) NFPA 96 requires quarterly visual inspections, semi-annual manual pull station testing, and annual certification for kitchen hood suppression systems. According to NFPA, cooking equipment is the leading cause of fires in restaurants, accounting for 61% of all restaurant fire incidents.
Inspection & Maintenance
Reviewed by Marcus Chen, CFPS (Certified Fire Protection Specialist) Beyond standard wet pipe sprinklers, suppression systems include dry pipe, preaction, foam, kitchen hood, clean agent, and dry chemical types, each governed by different NFPA standards with distinct maintenance schedules. NFPA reports that buildings with properly maintained suppression systems limit fire
Inspection & Maintenance
Reviewed by David Park, P.E. (Fire Protection Engineer) Clean agent systems governed by NFPA 2001 require annual certification, quarterly visual inspections, and mandatory 5-year hose replacement. FM-200 and Novec 1230 suppress fire in under 10 seconds without water damage, but agent loss below 90% of design capacity