Many restaurant owners assume their hood cleaning company also covers the fire suppression system, or the other way around. They are separate services, done by different specialists, under different standards.
Hood suppression inspection (NFPA 17A and NFPA 96) is done every six months. A licensed technician checks the wet chemical cylinder, replaces fusible links, verifies nozzle placement and caps, and tests the manual pull station and the automatic gas or electric shut-off. You get a service tag on the system.
Hood cleaning (NFPA 96) removes grease from the hood, filters, ductwork, and exhaust fan. How often depends on volume: monthly for high-volume cooking like charbroiling or woks, quarterly for most full-service restaurants, and semi-annually for moderate volume.
The common mistake is having one without the other. A clean hood with an expired suppression tag still fails inspection, and a fully working suppression system can't stop a fire that has spread into grease-filled ductwork.
For restaurants in Thibodaux, Houma, and across Lafourche and Terrebonne parishes, InspectBlaze handles semi-annual suppression service and coordinates timing with your hood cleaning, so both tags are current when the fire marshal arrives.
Need help? See our kitchen hood suppression service in Thibodaux.