Restaurant Fire Protection That Keeps You Cooking and Compliant. Professional installation, inspection, and maintenance.
Cooking equipment accounts for 61% of restaurant fires in the United States. Grease buildup in hoods and ducts accounts for 20 to 25% of these incidents. Most kitchen fires start at the cooking line, and inadequate cleaning turns your exhaust system into a fuel source.
NFPA 96 requires automatic fire suppression systems for all commercial cooking operations that produce grease-laden vapors. New York State and NYC adopt this standard, with additional requirements.
What happens without proper fire suppression:
| Cooking Type | NFPA 96 | NYC Requirement |
|---|---|---|
| Solid-fuel cooking | Monthly | Monthly |
| High-volume (24hr) | Quarterly | Quarterly |
| Moderate-volume | Semi-annually | Quarterly (within 3 floors) |
Monthly visual inspections by trained kitchen staff are also required. We train your team to spot issues between professional inspections.
We install and maintain Ansul R-102 restaurant fire suppression systems, the industry standard for wet chemical protection.
LEARN MORENFPA 96 and FDNY Section 609 require semiannual inspections of commercial kitchen fire suppression systems.
LEARN MOREGrease accumulation in exhaust systems is the leading cause of restaurant fires. We clean to bare metal using non-flammable agents.
LEARN MOREOlder dry chemical systems installed before 1994 do not meet UL 300 standards. We upgrade legacy systems to UL 300-compliant wet chemical protection.
FDNY violations can result in a temporary closure. Total Fire Protection responds with same-day emergency service across the Tri-State area.
We correct the most frequent issues before they result in fines:
Five boroughs of NYC & Nassau/Suffolk counties.
Five boroughs of NYC & Nassau/Suffolk counties.
Five boroughs of NYC & Nassau/Suffolk counties.
Understanding NFPA 96 requirements for your specific kitchen type.
Solid-fuel cooking (wood/charcoal) operations require the most frequent care.
High-volume kitchens, 24-hour operations, and fast-food locations.
Sit-down restaurants with moderate volume and predictable meal periods.
Seasonal operations and low-volume kitchens like community centers.
New York City mandates quarterly cleaning for most commercial kitchens, regardless of volume. If grease exceeds 1/8 inch at any point, immediate cleaning is required.
Complete system testing covers agent tanks and nozzles. We test detection devices and manual pull stations. We replace worn components and update service tags. Full documentation for FDNY compliance completes the inspection.
Staff may clean grease filters daily or weekly. Full exhaust system cleaning requires qualified professionals. NYC requires FDNY-approved companies only.
Systems installed before 1994 with dry chemical agents do not meet UL 300 standards and should be upgraded. Systems with expired components or corroded tanks need replacement. Annual inspections that keep failing suggest replacement is more cost-effective than continued repairs.
Expired inspection tags trigger violations immediately. Grease accumulation over 1/8 inch fails inspection. Non-functional manual pull stations generate citations. Any condition that prevents the system from activating during a fire results in a citation.
Automatic suppression systems activate when fire is detected by the detection devices. Class K extinguishers provide manual suppression for small fires caught early. NFPA 96 requires both.
Schedule your semi-annual inspection or hood cleaning today.
Call (718) 951-7200 or complete the form below.
"Total Fire Protection: Premium fire suppression service for restaurants that can't afford violations."
