Total Fire Protection provides comprehensive kitchen fire suppression services throughout New York City and the Tri-State area. We install Ansul R-102 systems, maintain compliance with NFPA 96 standards, and provide hood cleaning to keep your commercial kitchen operational and free of violations.
Cooking equipment causes 61% of restaurant fires nationwide. Grease buildup fuels these fires. Studies show 20 to 25% of kitchen fires involve inadequate hood and duct cleaning. When flames start at the cooking line, an unprotected exhaust system becomes a vertical flue that spreads fire through your building.
NFPA 96 requires automatic fire suppression systems for all commercial cooking operations that produce grease-laden vapors. New York State adopts this standard, and the FDNY adds specific requirements for NYC operators.
Without proper fire suppression:
| Protected Equipment | Suppression Method |
|---|---|
| Deep Fat Fryers | Wet Chemical (Saponification) |
| Ranges & Griddles | Nozzle Discharge Pattern |
| Upright Broilers | Targeted Chemical Spray |
| Hood Plenums & Ducts | Total Flooding |
We offer comprehensive solutions to keep your commercial kitchen compliant, safe, and operational.
We install and maintain Ansul R-102 restaurant fire suppression systems, the industry standard for wet chemical protection, tailored to your specific kitchen layout.
LEARN MORENFPA 96 and FDNY Section 609 require semiannual inspections of commercial kitchen fire suppression systems. We provide full testing and certification.
LEARN MOREGrease accumulation in exhaust systems is the leading cause of restaurant fires. We clean hoods and ducts 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 to ensure maximum safety.
Comprehensive testing to ensure your system fires when needed.
We identify and resolve code violations swiftly.
| Violation Type | Citation | Resolution |
|---|---|---|
| Grease Buildup | FDNY | Deep Clean |
| Blocked Nozzles | NFPA 96 | Replace/Clear |
| Link Loading | FDNY | Link Swap |
| Line Obstruction | NFPA 17A | Pipe Flush |
| Tag Expired | Fire Marshal | Inspection |
We clean the entire exhaust system to bare metal, adhering to NFPA 96 Standard 11.6.1. Even a layer of grease 1/8 inch deep (the thickness of a dime) is a critical fire hazard and a violation.
| Cooking Type / Volume | NFPA 96 Minimum Frequency | NYC Requirement |
|---|---|---|
| Solid-fuel cooking operations (charcoal, wood) | Monthly | Monthly |
| High-volume cooking (24-hour, charbroiling) | Quarterly | Quarterly |
| Moderate-volume cooking operations | Semi-Annually | Quarterly (if within 3 floors of residence) |
| Low-volume cooking (churches, day camps) | Annually | Annually |
Five boroughs of NYC & Nassau/Suffolk counties.
Five boroughs of NYC & Nassau/Suffolk counties.
Five boroughs of NYC & Nassau/Suffolk counties.
Solid-fuel cooking (wood/charcoal) operations require the most frequent care.
Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking.
Systems serving moderate-volume cooking operations.
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.
In addition to professional inspections, your kitchen staff must perform regular checks. We can train your team on what to look for.
Note: A Class K fire extinguisher must be available for backup fire fighting. It should be located no more than 30 feet from the cooking area.
According to NFPA 96 and local fire codes, commercial kitchen fire suppression systems must be inspected semi-annually (every 6 months) by a certified technician.
If your system fails inspection, you will receive a deficiency report. You must correct the issues immediately. Serious violations may result in the Fire Marshal shutting down your kitchen until repairs are made.
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No. While staff can clean exterior surfaces and filters, the entire exhaust system (ducts, fans, plenums) must be cleaned by a certified professional to meet NFPA 96 standards.
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Don’t wait for a violation. Ensure your kitchen is safe and compliant today. Call (718) 675-4622.
"Safety is not just a requirement, it is our commitment to your business continuity."
