Fire Safety Glossary of Terms

A multipurpose fire extinguisher containing dry chemical agent effective against Class A (ordinary combustibles), Class B (flammable liquids), and Class C (electrical) fires. The most common type found in commercial buildings.

The rapid, controlled release of fire-extinguishing chemicals (wet chemical, dry chemical, or clean agent) from storage cylinders through piping and nozzles onto a fire hazard.

A pressure vessel designed to store wet chemical or dry powder fire-suppression agents under pressure until system activation

The local or state organization, office, or individual responsible for enforcing code requirements and approving equipment, materials, installations, or procedures (e.g., local fire departments, fire marshals).

A diagnostic test using compressed air applied to fire suppression piping to check for leaks and verify pressure integrity before filling the system with liquid agents or water.

A leading manufacturer of fire suppression systems, particularly known for their R-102 wet chemical kitchen suppression systems. SOS Fire Services is an authorized Ansul dealer and service provider.

Engineering drawings and specifications that have completed the plan check process, received official stamps from the local fire prevention bureau, and must be kept on the job site at all times during construction.

The self-triggered release of a fire suppression system caused by heat, flame, or smoke detection without requiring human intervention.

Auxiliary batteries built into fire alarm control panels and emergency lighting fixtures to maintain operation during power outages.

An extinguisher filled with sodium bicarbonate or potassium bicarbonate designed specifically for flammable liquid (Class B) and energized electrical (Class C) hazards.

A protective rubber or metal cap fitted over kitchen hood suppression nozzles to prevent grease and debris buildup from blocking the nozzle opening.

A manufacturer of commercial fire protection equipment, including portable fire extinguishers and suppression systems, frequently serviced and installed in life-safety operations.

Adherence to local, state, and national structural and safety codes governing commercial property design, emergency exits, and life-safety installations.

A protective metal, plastic, or fiberglass enclosure mounted on or recessed into a wall to house a fire extinguisher, keeping it safe from environmental damage, physical impact, or tampering while keeping it accessible during emergencies.

State regulations governing fire prevention, public safety, and the periodic testing, maintenance, and inspection standards for fire protection equipment in California.

An advanced water-spray fire suppression system integrated into kitchen hoods, designed for continuous monitoring and immediate fire suppression in high-volume commercial kitchens.

Municipal charges assessed by local city or county fire departments to cover the administrative and technical costs of reviewing engineering plans, issuing work permits, and conducting required field inspections.

A fire involving common combustible materials such as wood, paper, cloth, trash, and plastics.

A fire involving flammable liquids or gases, such as gasoline, oil, paint, propane, and solvents

A fire involving energized electrical equipment, requiring non-conductive extinguishing agents to prevent electrical shock.

A specialized extinguisher designed to suppress fires involving combustible metals like magnesium, titanium, sodium, and potassium using dry powder agents.

A specialized fire involving combustible metals, such as magnesium, titanium, sodium, and potassium

A fire extinguisher specifically designed for commercial kitchen fires involving cooking media. Uses wet chemical agents (typically potassium acetate) that create a soapy foam to smother the fire and cool the oil below its auto-ignition temperature.

A fire involving cooking oils and fats, such as vegetable oil, animal fats, and grease. These fires burn at extremely high temperatures and require special wet chemical extinguishing agents.

A fire suppression agent that extinguishes fires without leaving residue that could damage sensitive equipment. Common clean agents include FM-200 (HFC-227ea) and Novec 1230. Used in server rooms, data centers, and electronics areas.

An environmentally friendly gaseous extinguisher that leaves zero residue, making it ideal for computer rooms, telecommunications, and high-value assets.

An environmentally friendly, electrically non-conductive gaseous fire suppression system (such as Novec 1230 or FM-200) designed to protect sensitive electronics, server rooms, and medical equipment without water damage.

A fire extinguisher containing pressurized carbon dioxide gas, ideal for Class B and C fires because it leaves no chemical residue on electrical equipment.

The periodic mechanical scraping and chemical washing of kitchen exhaust hoods, plenums, and ducts down to bare metal to eliminate flammable grease buildup.

A mechanical ventilation structure mounted over commercial cooking appliances to capture grease-laden vapors, heat, and smoke

Official documentation or tag affixed to fire protection equipment confirming that it meets all local, state (Title 19), and national fire code requirements.

The process of tracking, scheduling, and executing required fire protection inspections and maintenance to ensure a business stays aligned with California Title 19, NFPA standards, and local municipal mandates

Contractors State License Board. The California state agency that licenses and regulates contractors. SOS Fire Services holds CSLB License #976500.

Issues that compromise the system's ability to operate properly during an emergency. Examples include expired or discharged fire extinguishers, missing fusible links in kitchen hoods, or depleted suppression agent tanks.

The flexible tubing and engineered tip attached to a fire extinguisher cylinder that allows the user to aim and direct the high-pressure flow of extinguishing agent precisely at the base of a fire

A specifically engineered outlet component on a fire suppression system that directs the extinguishing agent onto target cooking appliances, ducts, or plenum areas.

A fire suppression system utilizing dry powder agents, commonly installed in industrial settings like spray paint booths and fuel storage areas

Battery-backed life-safety fixtures required along egress routes to maintain visibility during power outages or fire emergencies.

An online or direct-phone scheduling option available 24/7 for urgent fire safety issues, such as system discharges, continuous trouble signals, or compromised equipment.

A digital form on our website that allows clients to submit equipment details, hood dimensions, or facility square footage to receive an accurate quote for installations, plan checks, or routine service.

An optional municipal service provided by select local fire bureaus that accelerates the plan check review timeline for an additional fee.

Any physical condition, mechanical defect, or maintenance status that prevents a fire extinguisher from operating safely, reliably, or in compliance with NFPA 10 and California Title 19 standards.

Heavy-duty hardware installed on walls or vehicle frames to keep portable fire extinguishers secure, visible, and accessible.

The mandatory, on-site operational test conducted by a city or county fire inspector to verify that an installed fire suppression system operates in exact accordance with the approved plans.

The central monitoring hub that receives signals from smoke, heat, or flow detectors and triggers building notification devices.

A 24/7 central station monitoring service connected to building fire alarm panels that automatically notifies emergency dispatchers when a system activates.

A fire extinguisher is a portable or wheeled active fire protection device used to extinguish or control small fires, typically in emergency situations. It consists of a hand-held pressure vessel containing an extinguishing agent (such as water, dry chemical powder, foam, or carbon dioxide) that can be discharged to extinguish a fire before it spreads.

A metal mounting hook or bracket secured to a wall structure to hold a portable extinguisher at the required height off the floor.

Required periodic maintenance and visual checks of portable fire extinguishers to ensure correct pressure, accessibility, and functional readiness.

A official representative of a local fire department or fire prevention bureau certified to conduct site compliance audits and enforce local fire codes.

An engineered or pre-engineered system designed to automatically detect and extinguish fires using chemical agents, water, or gas before structural damage occurs.

A mandatory periodic teardown, internal inspection, and pressure testing required for commercial fire extinguishers and suppression cylinders.

A clean agent fire suppression gas (HFC-227ea) that extinguishes fires primarily through heat absorption. Safe for occupied spaces and leaves no residue. Commonly used in server rooms and data centers.

A heat-sensitive component in fire suppression systems that melts at a specific temperature (typically 165°F-212°F), triggering automatic system activation. Found in kitchen hood suppression systems.

An automatic valve connected to a kitchen suppression system that shuts off fuel supply to cooking equipment upon fire activation

A small breaker bar or hammer attached to a glass-front fire extinguisher cabinet by a chain, used to break the tempered glass cover in an emergency to gain quick access to the extinguisher.

An evaluation of a commercial site to determine the types of hazards present (e.g., grease fires, electrical gear, fuel storage) and select appropriate suppression equipment.

The process of categorizing a building or specific room (e.g., Light Hazard, Ordinary Hazard, Extra Hazard) based on the volume and type of combustible materials present.

A combination notification device that emits both an audible alarm horn and a flashing strobe light during a fire alarm activation.

A pressure test required every 12 years (5 years for CO2) to verify the structural integrity of fire extinguisher cylinders. The cylinder is filled with water and pressurized to test for leaks or weaknesses.

The formal administrative process of booking a field audit with a municipal fire inspector after plan check approval and installation are complete.

A durable, date-stamped tag attached to a fire extinguisher or suppression system detailing the technician's license number, date of service, and next required inspection date.

A portable fire extinguisher specifically designed for commercial kitchen hazards involving combustible cooking oils, fats, and greases.

A state-mandated tag attached to fire protection hardware indicating the date of service, technician license number, and certification status.

A wall-mounted manual actuation device allowing occupants or staff to immediately trigger a fire alarm or fire suppression system

The continuous, unobstructed path of travel from any point within a building to a public way or safe exterior area

The physical triggering of a fire suppression system via manual pull station or melting fusible link without relying on electrical power

An electrical switch mounted inside a suppression system actuation mechanism that triggers alarms, shuts off electrical appliances, or shuts down exhaust fans when the system fires

A routine check performed every 30 days to ensure fire extinguishers are in their designated locations, unobstructed, fully pressurized, and undamaged.

National Fire Protection Association Standard 10: Standard for Portable Fire Extinguishers. Covers selection, installation, inspection, maintenance, and testing of portable fire extinguishers.

Standard for Wet Chemical Extinguishing Systems. Covers the installation, maintenance, and testing of wet chemical systems used in commercial cooking operations.

Standard for Spray Application Using Flammable or Combustible Materials. Governs fire protection requirements for paint spray booths and finishing operations.

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The primary code governing kitchen hood systems, requiring semi-annual inspections and UL 300 compliant suppression systems.

An official warning issued by a municipal fire inspector or AHJ requiring a facility owner to correct specific code deficiencies within a set timeframe.

A clean agent fire suppression fluid (FK-5-1-12) that extinguishes fires and has very low environmental impact. Alternative to FM-200 with zero ozone depletion and very low global warming potential.

A rubber or synthetic seal inside an extinguisher valve assembly that maintains internal pressure and prevents agent leaks.

Real-time physical testing of fire protection systems conducted at the client’s commercial facility to confirm proper mechanical operation.

A technical review performed directly at your commercial facility by a licensed technician to confirm that existing fire protection hardware matches submitted plans and current safety codes

A streamlined plan check process offered by certain local fire bureaus where minor commercial system modifications or replacements can be reviewed and permitted during a single office visit.

Pull, Aim, Squeeze, Sweep. The technique for using a fire extinguisher: Pull the pin, Aim at the base of the fire, Squeeze the handle, and Sweep side to side.

A specialized breakaway or plastic security lock used to secure a fire extinguisher cabinet door to prevent theft or unauthorized access, while still allowing keyless access in an emergency by snapping under pressure.

An official municipal document granted by a local Authority Having Jurisdiction (AHJ) that legally permits specific construction, installation, or alteration work to begin on a property after verifying code compliance.

The formal technical evaluation of engineering drawings, calculations, and equipment specifications conducted by municipal fire inspectors or plan examiners prior to issuing a permit. This process ensures designed systems comply with California Title 19, local building codes, and applicable NFPA standards.

The open space behind the grease filters of a commercial kitchen exhaust hood where vapors collect before entering the ductwork.

The process of submitting standardized manufacturer engineering designs—such as those for commercial kitchen hood fire suppression systems—to local fire authorities for plan check approval prior to installation.

A fire suppression system designed to protect specific hazards using predetermined flow rates and nozzle placements. Most kitchen hood suppression systems are pre-engineered.

A tamper-evident plastic seal holding the pull pin in place on a fire extinguisher handle to ensure the unit has not been discharged or altered.

The process of inspecting, servicing, and re-tagging fire extinguishers or suppression systems that have expired, discharged, or failed a recent safety inspection.

The process of refilling a fire extinguisher or suppression cylinder with extinguishing agent and pressurizing it after deployment or pressure loss.

A wall-mounted manual release pull box located along an exit path, allowing staff to manually activate a kitchen hood fire suppression system from a safe distance.

A metal or plastic pin inserted through the operating valve handles of a fire extinguisher to prevent accidental squeezing or discharge during storage and handling.

A formal contract outlining recurring inspection schedules, service commitments, and compliance tracking provided for commercial facilities.

A formal document detailing the exact testing, installation, repair, or maintenance tasks performed by a licensed fire contractor for compliance record-keeping.

An inspection required every six months for commercial kitchen fire suppression systems per NFPA 96 and California Fire Code. Includes testing of all system components and documentation for the Fire Marshal.

The official physical or digital seal placed on engineering drawings by a city or county plan checker confirming compliance with local fire safety ordinances.

California's state agency responsible for fire prevention, regulation, and licensing of fire protection contractors. SOS Fire Services holds SFM License #E2390.

A plastic security seal fitted around the safety pin of a fire extinguisher to visually indicate whether the pin has been removed or the unit has been tampered with.

Safety glass installed in the front door of a fire extinguisher cabinet designed to break safely into small, dull pieces rather than dangerous sharp shards when struck by the cabinet hammer during an emergency.

California Code of Regulations, Title 19, Division 1: State Fire Marshal regulations governing fire extinguisher maintenance and certification requirements in California.

A warning sound or visual light on a fire control panel indicating a physical fault, ground fault, wire disconnect, or power loss within the system infrastructure.

Underwriters Laboratories Standard 300: Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment. The current standard requiring wet chemical systems for commercial kitchen protection. Replaced older dry chemical standards in 1998.

A fire suppression system using liquid agents (typically potassium-based) that cool burning oils and create a foam blanket to prevent re-ignition. Required for commercial kitchen protection per UL 300.