CSLB #976500 · State Fire Marshal #E2390 · Title 19 Certified
24/7 Emergency: (877) 256-0161Title 19 & UL 300 Certified
Protect your restaurant with wet chemical fire suppression systems designed specifically for commercial cooking operations. We install, inspect, and service all major brands including Ansul, Pyro-Chem, Buckeye, and CaptiveAire.
Our three-step process ensures your kitchen fire suppression system is always ready to protect your business.
We test your system, replace the fusible links, and check that every nozzle is in place.
System outdated? We upgrade to UL 300 standards to satisfy insurance.
We tag your system and file the report the way your fire department requires.
Commercial kitchen fire suppression systems in California must be inspected, tested and maintained by a licensed contractor at least every six months and after any activation, and kitchen extinguishing systems must comply with UL 300. At each semi-annual service we replace the fusible links. SOS Fire Services (CSLB C-16 #976500) installs, inspects and recharges Ansul, Pyro-Chem, Buckeye, Amerex and CaptiveAire systems for restaurants and commercial kitchens across Los Angeles, Orange, Ventura and San Bernardino counties, and files inspection reports through The Compliance Engine where the fire department uses it. See our recent kitchen projects.
Commercial kitchens present unique fire hazards that standard sprinkler systems cannot adequately address. The combination of high-temperature cooking oils, open flames, and constant airflow creates an environment where grease fires can ignite and spread within seconds.
Modern vegetable oils have higher autoignition temperatures than traditional animal fats, so their fires burn hotter and are harder for older suppression systems to put out. When these oils catch fire, water-based suppression can actually make things worse by causing dangerous splashing and steam explosions.
Wet chemical suppression systems are specifically engineered to combat cooking oil fires. They release a fine mist of potassium carbonate that reacts with burning oil to form a soapy foam layer (saponification), which smothers the fire, cools the oil, and prevents re-ignition.
Cooking equipment is the leading cause of fires in eating and drinking establishments, according to NFPA research.
Heat-sensitive fusible links monitor temperatures above cooking equipment. When temperatures exceed safe thresholds, the system activates automatically.
Strategically positioned nozzles spray wet chemical suppressant over cooking surfaces and into the hood plenum, covering all potential fire sources.
Each nozzle has a blow-off cap that keeps grease out of the nozzle until the system discharges.
Upon activation, the system automatically shuts off gas or electrical power to cooking equipment, eliminating the fuel source.
Kitchen staff can manually activate the system in an emergency via clearly marked pull stations near kitchen exits.
Your kitchen suppression system integrates with your building's fire alarm and must shut off gas/electrical supply upon activation. NFPA 96 requires this fuel shutoff mechanism to prevent fires from reigniting after the suppressant is discharged.
Your kitchen fire suppression system is the first line of defense against grease fires. SOS Fire Services provides comprehensive solutions to ensure your system is NFPA 96 compliant and ready to activate when needed.
Mandatory 6-month inspections to meet state and insurance requirements. We file all paperwork.
System dump? Leaks? We provide 24/7 emergency recharge and repair services.
Modernize your older system to meet current safety standards and UL-300 compliance.
Factory-authorized Ansul service
The required backup for any commercial cooking operation involving fats and oils.
Custom design and installation of UL-listed wet chemical systems
Different parts of a commercial kitchen's fire protection run on different schedules, and not all of them are done by the same company.
| What | How often | Who does it |
|---|---|---|
| WhatHood fire suppression system: inspection, testing and maintenance | How oftenAt least every 6 months, and after any activation | Who does itA licensed fire protection contractor (C-16) |
| WhatFusible links | How oftenReplaced at every semi-annual service on ANSUL R-102 systems; California's fire code sets a yearly minimum | Who does itYour suppression contractor |
| WhatQuick visual check of the system (caps in place, pull station clear, seals intact) | How oftenMonthly, as the manufacturers' owner's guides recommend | Who does itYour staff |
| WhatClass K extinguisher | How oftenMonthly visual check; annual maintenance by a licensed company | Who does itOwner or staff (monthly); licensed extinguisher company (annual) |
| WhatWet chemical agent cylinders | How oftenHydrostatic test at least every 12 years | Who does itYour suppression contractor |
| WhatHood and exhaust duct cleaning | How oftenInspected monthly to yearly depending on the type and volume of cooking, and cleaned when grease has built up | Who does itA hood cleaning company. SOS does not clean hoods. |
Your local fire department can require more than this. When we service your system, we tell you which schedule applies at your address.
Operating a commercial kitchen in Los Angeles requires compliance with multiple fire safety regulations. Non-compliance can result in citations, fines, business closure, and voided insurance coverage.
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Mandatory semi-annual inspections by licensed fire protection contractors
Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
California's fire code requires kitchen systems, including existing dry and wet chemical systems, to comply with UL 300; older systems that do not are upgraded or replaced
California Code of Regulations for Fire Safety
Specialized systems required for commercial kitchens with routine maintenance
Los Angeles Fire Department Local Fire Codes
Regular inspections ensuring system activation, shutoffs, and overall integrity
SOS Fire Services provides digital documentation with every inspection, including photos and timestamps, so your records are ready when an inspector or insurer asks.
Who inspects your kitchen depends on the address, not the city name on your mail. These are the authorities we work with most.
| Authority | Where | What to know |
|---|---|---|
| AuthorityLos Angeles Fire Department (LAFD) | WhereCity of Los Angeles | What to knowEnforces the California Fire Code with the Los Angeles amendments. |
| AuthorityLos Angeles County Fire Department | WhereUnincorporated LA County and contract cities | What to knowRegional inspection offices run annual business inspections and plan checks for fire extinguishing systems. |
| AuthorityOrange County Fire Authority (OCFA) | Where23 Orange County cities and the unincorporated county | What to knowGuideline D-02 (January 2026): service every 6 months and after activation, a Class K extinguisher within 30 feet of cooking equipment, and new plans when appliances or cooking media change. |
| AuthorityVentura County Fire Department | WhereCamarillo, Moorpark, Ojai, Port Hueneme, Santa Paula, Simi Valley, Thousand Oaks and the unincorporated county | What to knowStandard 14.7.4: service at least every six months, one Class K extinguisher per hood system, and plans approved before a system is installed or modified. |
| AuthoritySan Bernardino County Fire | WhereUnincorporated San Bernardino County and contract cities | What to knowKitchen hood plans show a UL 300 listed system, the C-16 contractor, the fuel or power shut-off, the pull station and the Class K location. |
| AuthorityCity fire departments | Wheree.g. Glendale, Burbank, Long Beach, Anaheim | What to knowEach sets its own inspection and reporting rules. |
SOS Fire Services submits commercial kitchen fire suppression inspection reports through The Compliance Engine to the applicable fire department based on the property's jurisdiction. For example, systems serviced in Glendale are reported to the Glendale Fire Department, while systems serviced in Burbank are reported to the Burbank Fire Department. Reporting requirements vary by jurisdiction, and SOS Fire Services follows the applicable requirements for each service location.
Our service areas: Los Angeles County, Orange County, Ventura County and San Bernardino County.
Our licensed technicians perform a comprehensive inspection to ensure your system is fully operational and compliant with all regulations:
Fire Marshal Filing: We file the inspection report the way your fire department requires and provide you with complete documentation for your records and insurance.
Step by step, what you receive and how to prepare: see our semi-annual kitchen hood suppression inspection.
A suppression system is designed for the exact appliances under the hood. When the cooking line changes, the coverage may no longer match.
In Orange and Ventura counties, a change like this also needs plans approved by the fire authority before the work. SOS prepares the suppression system plans for the fire authority. See UL 300 Upgrades.
After a discharge, the system must be serviced before it protects your kitchen again.
If you suspect that your fire suppression system is impaired, do not attempt to bypass or reset protective components yourself. Contact a qualified technician and follow the instructions of the responsible fire authority.
A red tag or correction notice lists what the inspector found. Send it to us and we schedule the corrections for your kitchen suppression system and Class K extinguishers. See Emergency Discharge Reset and Fire Code Violations.
What a full recharge includes, how long it takes and what affects the cost: see Kitchen Suppression Repair & Recharge.
Keep these together where a manager can find them:
Our team is certified by Ansul, Pyro-Chem, Buckeye, Amerex, and CaptiveAire to service their systems according to manufacturer specifications.
Kitchen system discharge? We respond immediately to recharge your system and get you back in operation, minimizing costly downtime.
We make sure your system meets NFPA 96, local fire department and Title 19 requirements.
Insurers may ask for current inspection records. We provide detailed inspection reports that insurance companies require.
Common questions about our services and compliance.
Yes. After applicable inspection and service, SOS Fire Services can provide service documentation for your records, insurance company, property manager or other requesting party. Contact us if your insurer requires a specific form or document.
Possibly. Moving or replacing fryers, ranges, griddles or other cooking appliances can affect nozzle positioning and fire suppression coverage. SOS Fire Services can inspect the new appliance layout and determine whether nozzles, piping or other system components need to be adjusted to maintain proper protection.
SOS Fire Services specializes in commercial kitchen fire suppression systems (UL 300 / NFPA 17A / NFPA 96 inspections, nozzle aiming, fusible link replacement, recharges, and upgrades). We do not perform grease hood cleaning. Because hood cleaners can bump suppression nozzles or coat fusible links during degreasing, we recommend scheduling your semi-annual suppression inspection right after your hood cleaning so we can verify nozzle alignment and keep your system compliant.
A UL-300 hood system is a wet chemical fire suppression system designed to extinguish hotter burning vegetable oil fires. California's fire code requires commercial kitchen extinguishing systems to comply with UL 300, and an insurer can require it too.
We aim to minimize downtime. We offer flexible scheduling, including early mornings or off-hours, so we can test and tag your system without interrupting your lunch or dinner rush.
Call us immediately. Do not attempt to clean the chemical yourself without guidance. We provide emergency recharge services to flush the lines, refill the tanks, and reset the gas valve so you can reopen quickly.
UL 300 is the modern safety standard for kitchen fire suppression. If you are still using an older dry-chemical system, it needs to be upgraded to a wet chemical system that complies with UL 300 to meet California's fire code; your insurer may also require it. We specialize in these upgrades.
According to NFPA 96 and California Fire Code, commercial kitchen systems must be inspected and certified semi-annually (every 6 months). A missed service can lead to a citation, and insurers may ask for current records.
Fusible links are the heat detectors that trigger the system. Links deteriorate in service, which can set the system off or keep it from working in a fire, so we replace every metal-alloy link at each semi-annual service with a dated, correctly rated link, and destroy the old ones so they can't be reinstalled.
A red tag means the inspector found the system impaired or out of compliance. Send us the notice; we correct the kitchen suppression and Class K items it lists, re-tag the system and file the report with your fire department.
Usually the current service tag, recent inspection reports for the hood suppression system, the latest hood cleaning report, and current extinguisher tags. Keep them where a manager can find them.
OCFA Guideline D-02 (January 2026) requires service at least every six months and after any activation, fusible links replaced at least yearly, a Class K extinguisher within 30 feet of cooking equipment, and new plans before appliances or cooking media change. Several Orange County cities, such as Anaheim, have their own fire departments, so we confirm the authority for each address.
Food trucks that cook with oil or grease need a Class K extinguisher, and a hood suppression system on board has to be serviced at least every six months, like any kitchen system in California. Requirements for trucks vary by fire department, so we confirm them for each truck.
Verified reviews
Overall customer rating: 5.0/5 from 151 Google and Yelp reviews.
We have a restaurant in Santa Monica and had a small fire incident from one of our fryers that activated our fire suppression system. We called SOS Fire Services and they responded very quickly. They took care of everything, got the system serviced and back up and running, and helped us avoid losing business and revenue. The technician was professional, knowledgeable, and explained everything clearly. We really appreciated the fast response, especially during a stressful situation. I Highly recommend SOS Fire Services for any restaurant fire suppression .
We are luck to get the best service for my new restaurant fire service with this Company, the guy Zohar so professional and nice, highly recommend
I would Give 10 Stars to SOS Fire Services 👍😊 , They Are Very Professional and Friendly, if You have any questions you can ask and They Patiently would explain to you. I Recommend Them 100 % ! Especially Zohar , He Is an Amazing Guy , Very Professional and with Years of Experience on what He Does. Excellent Job !! Don’t doubt to call Them when you need service for your Valuable Business.
We recently opened our restaurant and hired S.O.S. Fire Services to install our new fire suppression system. From start to finish, the experience was outstanding. Their team was professional, knowledgeable, and incredibly responsive throughout the entire process. They completed the installation on time, answered all of our questions, and made sure everything was up to code before opening. Their customer service is excellent, they’re easy to reach, quick to respond, and genuinely care about their customers. Opening a new restaurant can be stressful, but S.O.S. Fire Services made this part of the process smooth and worry-free. We highly recommend them to anyone looking for reliable, professional fire protection services. Thank you for helping us get our restaurant ready to open.
Technician Zohar us so honestly and professional person. He upgraded our fire system, it was so beautiful. He fixed old parts each by each to make sure everything is good and working. I tell you truth, he is negotiable
I just move into a new location for my restaurant Zach's Cafe @ 6201 Van Nuys Blvd (opening in 1-2 weeks) Zohar and his team just put me up to code with GREAT service and a great price. I like to do things right and I highly recommend this company because there did it right!!!
Our work
Jobs we completed for this service. Every card names the city where the work was done.
Semi-annual test of a CaptiveAire two-tank system over a range, griddle, salamander and fryers: balloon air test on every nozzle, gas and power shut-off, and the alarms.
Wok-line grease had seized the detection line. We replaced the cable, pulleys, brackets and fusible links, then completed the semi-annual service and filed the report.
A semi-annual inspection found the Ansul R-102 piping packed with hardened grease. We cleared or replaced every blocked fitting, flushed the lines and capped every nozzle.
Filed under: Santa Clarita ValleyConnections and interlocks for a large multi-cylinder CaptiveAire system, an internal pre-test, and Fire Department acceptance on the first inspection, ahead of the restaurant's opening.
Pre-engineered plans, plan check, a 6-gallon Ansul R-102 system protecting two existing hoods, and a Fire Department balloon test passed on the first attempt.
Pre-engineered plans, a Fire Department permit, a new Pyro-Chem PCL-460 system and a mechanical gas shut-off that works without power, approved on the first inspection.
We provide on-site service in Los Angeles, Orange, Ventura and San Bernardino counties. Share your service address and equipment details so we can confirm the work and coordinate a visit. Emergency dispatch is arranged by phone.
References on this page to LAFD or the Los Angeles Municipal Code apply to the City of Los Angeles jurisdiction. For other service addresses, we confirm the relevant fire authority and its requirements.
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Semi-annual inspections, UL 300 upgrades, and recharges. All scheduled around your service hours.
