NFPA 96 commercial kitchen hood fire suppression. Installation, bi-annual inspection, and emergency service for restaurants across the GTA. Ansul-certified.
A commercial kitchen is the highest-risk fire environment in most commercial properties. Cooking oils reach autoignition temperatures that water and dry-chemical extinguishers simply can't control. That's why NFPA 96 requires a wet-chemical (K-Class) suppression system over every piece of cooking equipment. And why it must be inspected and tested twice per year.
Boss Fire is Ansul-certified and handles the complete lifecycle: new system design & installation, bi-annual inspection and testing, tank recharging after discharge, nozzle replacement, and fusible-link servicing.
Failed inspection? Insurance audit? Pre-opening inspection? Same-day service available across the GTA.
Suppression for grills, fryers, ranges, salamanders, ovens. Full integration with building alarm.
Purpose-built for chain QSRs. Standardized across multiple locations via National Accounts.
Standard suppression nozzle layout over all cooking equipment under a single exhaust hood.
NFPA 96 also applies to mobile food vending. We install and inspect truck-specific systems.
Multi-tenant kitchen facilities require dedicated suppression per tenant. We design and certify accordingly.
Same-day response to discharged systems or failed inspections. We recharge, reset, and re-certify on site.
Under NFPA 96, commercial kitchen hood suppression systems require inspection every 6 months by a qualified technician. During each inspection, the fusible links must be replaced, the nozzles checked and cleaned, and the system's manual pull station and gas shut-off tested. Missed inspections typically void insurance coverage.
Hood cleaning removes grease buildup from the hood, ducts, and fans. Typically required every 1-3 months depending on volume. Suppression inspection is the semi-annual servicing of the fire-extinguishing system above the hood. Boss Fire handles the suppression side and can coordinate with your hood-cleaning provider.
Yes. NFPA 10 requires a portable K-Class (wet chemical) fire extinguisher within 30 feet of any commercial cooking equipment, regardless of the hood suppression system. This is a frequently-failed inspection item.
The system must be professionally recharged, nozzles and fusible links must be replaced, and the system must be re-certified before the kitchen can reopen. Boss Fire offers same-day emergency discharge service across the GTA. Call 905-519-BOSS.
Free on-site assessment across the GTA. No charge, no pressure. Just a clear plan and a single point of contact for every fire system on site.
