CSLB #976500
State Fire Marshal #E2390
Woman-Owned Small Business (WOSB)
How It Works
Our three-step process ensures your kitchen fire suppression system is always ready to protect your business.
Inspection
We test your system to ensure all links and nozzles differ properly.
1
Repair/Upgrade
System outdated? We upgrade to UL 300 standards to satisfy insurance.
2
Certification
We tag your system and file reports with the Fire Department immediately.
3
Why Every Commercial Kitchen Needs Specialized Fire Protection
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 used in deep fryers reach temperatures above 600°F and stay hotter longer than traditional animal fats. 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.
How Kitchen Fire Suppression Systems Work
Heat-sensitive fusible links monitor temperatures above cooking equipment. When temperatures exceed safe thresholds, the system activates automatically.
Heat Detection
Strategically positioned nozzles spray wet chemical suppressant over cooking surfaces and into the hood plenum, covering all potential fire sources.
Discharge Nozzles
Upon activation, the system automatically shuts off gas or electrical power to cooking equipment, eliminating the fuel source.
Fuel Shutoff
Kitchen staff can manually activate the system in an emergency via clearly marked pull stations near kitchen exits.
Manual Pull Station
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.
Critical Integration
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.
Our Services
Semi-Annual Inspections
Mandatory 6-month inspections to meet state and insurance requirements. We file all paperwork.
Class K Extinguishers
The required backup for any commercial cooking operation involving fats and oils.
Los Angeles Compliance Requirements
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.
NFPA 96
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Mandatory semi-annual inspections by licensed fire protection contractors
UL 300
Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
All systems must be UL-300 compliant - older systems require upgrade
California Title 19
California Code of Regulations for Fire Safety
Specialized systems required for commercial kitchens with routine maintenance
LAFD Regulations
Los Angeles Fire Department Local Fire Codes
Regular inspections ensuring system activation, shutoffs, and overall integrity
2025 NFPA 96 Update
The 2025 updates to NFPA 96 require digital proof of maintenance, including photos and timestamps. SOS Fire Services provides complete digital documentation with every inspection, ensuring you're prepared for the new requirements.
What's Included in a Semi-Annual Inspection?
Our licensed technicians perform a comprehensive 25-point inspection to ensure your system is fully operational and compliant with all regulations:
Visual inspection of all system components
Check nozzles for damage or obstruction
Verify proper nozzle positioning
Inspect detection fusible links
Test manual pull stations
Verify gas/electrical shutoff operation
Check cartridge pressure and condition
Inspect piping and fittings
Verify agent cylinder integrity
Test system activation
Check mounting brackets and supports
Verify compliance with current codes
Fire Marshal Filing: We file all required reports with the local fire marshal and provide you with complete documentation for your records and insurance.
Why Choose SOS Fire Services?
Factory-Trained Technicians
Our team is certified by Ansul, Pyro-Chem, Buckeye, Amerex, and CaptiveAire to service their systems according to manufacturer specifications.
24/7 Emergency Response
Kitchen system discharge? We respond immediately to recharge your system and get you back in operation, minimizing costly downtime.
Complete Code Compliance
We ensure your system meets all NFPA 96, and LAFD & Title 19 compliant. No surprises during fire department inspections.
Insurance Documentation
Proper documentation can lower your insurance premiums. We provide detailed inspection reports that insurance companies require.
Frequently Asked Questions
Common questions about our services and compliance.
My system discharged accidentally. What should I do?
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.
Will the inspection disrupt my restaurant’s business?
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.
What is a UL 300 upgrade, and do I need it?
UL 300 is the modern safety standard for kitchen fire suppression. If you are still using an older dry-chemical system, you are required to upgrade to a Wet Chemical system to comply with current laws and insurance policies. We specialize in these upgrades.
How often does my kitchen fire suppression system need inspection?
According to NFPA 96 and California Fire Code, commercial kitchen systems must be inspected and certified semi-annually (every 6 months). Failure to do so can result in fines and insurance cancellation.
Stay Compliant. Stay Safe.
Don't wait for a violation. Schedule your semi-annual inspection today.
All fields are required
Full Name*
Phone Number*
Email*
Service Needed*
By submitting, you agree to our Privacy Policy. We'll never share your information.