Restaurant hood suppression systems must be inspected every six months under NFPA 96 and NFPA 17A. In Houma, the fire marshal will look for a current service tag on the system cylinder.
Our technicians replace fusible links, verify nozzles are aimed and capped, and test the manual pull station and gas shut-off.
Keep grease buildup in check between inspections — dirty plenums are the leading cause of kitchen fires that spread into ductwork.
Need help? See our kitchen hood suppression service in Houma.