Your wet-chemical hood system and your fire extinguishers are the equipment your kitchen leans on in its worst moment — and the equipment inspectors check most closely. We keep your Ansul system and extinguishers inspected, tagged, and code-compliant on the schedules the law requires, all under one certification and one invoice.
Get CertifiedFire suppression isn't a one-time install. Codes require recurring inspection on fixed intervals, and a lapsed tag is one of the fastest ways to fail an inspection or void coverage.
Wet-chemical kitchen suppression systems — Ansul and equivalent — must be inspected by a certified technician every six months. Each inspection produces a fresh service tag that proves the system is charged and ready.
Every portable fire extinguisher requires an annual maintenance inspection, plus periodic hydrostatic testing. Missing, undercharged, or expired extinguishers are a common citation in restaurant kitchens.
The fire marshal and health inspector both look for current tags during routine visits. A valid, dated tag on the system and on every extinguisher is the simplest way to pass — and to keep your insurer satisfied.
From the suppression system over your line to the last extinguisher on the wall — inspected, serviced, and certified on the right schedule.
Inspected, recharged, and tagged on schedule — with certificates on file the day an inspector asks.
You deal with Certified Restaurant. We manage the licensed fire-protection technician and keep your intervals from ever lapsing.
We dispatch a single licensed, insured fire-protection technician who knows your system. We track your semi-annual and annual due dates so the next inspection is always scheduled before the tag expires.
Suppression and extinguisher service appear on the same monthly Certified Restaurant bill as the rest of your back of house. One payment, one point of contact, no separate fire-protection vendor to manage.
Every visit leaves a current tag on the equipment and a code-compliance certificate in your file. We keep your inspection history so you're always ready for the marshal, the health inspector, and your carrier.
NFPA 96 exhaust cleaning — remove the grease your suppression system guards against.
Learn more →Fryers, ranges, and ovens kept in safe working order to lower fire risk.
Learn more →Walk-ins, reach-ins, and kitchen HVAC kept running and inspection-ready.
Learn more →Add fire suppression and extinguisher service to your certification — inspected on schedule, certified, and on one invoice with the rest of your back of house.
Get Certified →