Restaurant Fire Safety Services
Everything your commercial kitchen needs to stay compliant and safe
Kitchen Fire Suppression
Ansul, Pyro-Chem, Buckeye & CaptiveAire systems installation, inspection, and service.
Semi-Annual Inspections
Required hood system inspections with fire marshal report filing and compliance tagging.
Class K Extinguishers
Specialized wet chemical extinguishers designed specifically for commercial kitchen fires.
Code Violation Correction
Fast response to health department and fire marshal violations to keep your kitchen open.
CSLB #976500
State Fire Marshal #E2390
Woman-Owned Small Business
Why LA Restaurants Trust Us
24-hour response for fire code violations
We work around your kitchen schedule
Direct filing with fire marshal
All major suppression brands serviced
Single vendor for all fire safety needs
Health department inspection support
Frequently Asked Questions
Common questions about our services and compliance.
Do you service all brands of suppression systems?
Yes, we're authorized to service Ansul, Pyro-Chem, Buckeye, and CaptiveAire systems. We can also perform UL 300 upgrades on older systems.
Can you coordinate service to minimize kitchen downtime?
Absolutely. We schedule inspections during off-peak hours and can service multiple locations in a single visit to minimize disruption to your operations.
What happens if I fail a fire department inspection?
We offer 24-hour emergency response for fire code violations. We'll inspect your systems, make necessary repairs, and provide documentation to satisfy the fire department and fire marshal.
How often does my kitchen hood system need inspection?
Commercial kitchen hood suppression systems require semi-annual (every 6 months) inspections per NFPA 96. We file the required reports with the fire marshal and provide certification tags.
What is UL-300 and why do I need it?
UL-300 is the modern safety standard for kitchen fire suppression. Older systems ('dry chem') can't handle the high heat of vegetable oils used in modern fryers. If your system was installed before 1994, it likely needs an upgrade to meet insurance and fire marshal codes.
How often should fusible links be changed?
Every 6 months. Fusible links are the heat sensors that trigger your system. Over time, grease buildup and heat fatigue weaken them, which is why replacement during your semi-annual inspection is mandatory.
What are the inspection requirements for hood systems?
By law (NFPA 96 & Title 19), commercial kitchen systems must be inspected and tagged semi-annually (every 6 months) by a licensed technician.
Stay Compliant. Stay Safe.
Don't wait for a violation. Schedule your semi-annual inspection today.
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