Kitchen Hood Fire Suppression.
Authorized installation, inspection, and service for restaurant hood suppression systems. When the health inspector shows up, you'll be ready — because we were there first.
Kitchen Suppression
Ansul Certified.
Locally Serviced.
"Most kitchen suppression failures aren't equipment failures — they're service failures. A system that hasn't been properly inspected is a liability, not protection."
We handle the complete lifecycle of your kitchen hood suppression system — from initial design and installation through semi-annual inspections, agent recharging, nozzle cleaning, and system testing. Every service is documented for your health department and insurance records.
Semi-Annual Inspection
NFPA 96 requires inspection every six months for most cooking operations. We check the entire system — nozzles, fusible links, pull stations, agent supply, and automatic gas shutoff.
System Installation
New kitchen build-out or equipment upgrade? We design and install Ansul R-102 and Amerex KP systems sized to your specific cooking equipment and ventilation configuration.
Agent Recharge
After any discharge — accidental or emergency — we recharge the system, replace fusible links, inspect all components, and return it to full operational status.
Nozzle & Link Replacement
Fusible links degrade from heat cycling. We replace links and nozzles on every inspection to ensure the system will activate at the correct temperature during a fire.
Gas Valve Testing
We verify the automatic gas shutoff activates correctly when the system trips. A suppression system that doesn't cut gas is only half a system.
Compliance Documentation
Full service reports provided after every inspection for your health department file, insurance carrier, and fire marshal records — everything documented, every time.
Ansul, Amerex, & More.
Ansul R-102
The industry standard for commercial kitchen suppression. Liquid agent system designed specifically for deep fryers, griddles, ranges, and woks. Works with high-efficiency cooking equipment including solid fuel appliances.
- High-efficiency cooking equipment compatible
- Automatic and manual actuation
- Automatic gas valve shutoff
- UL 300 listed
Amerex KP
Wet chemical system for commercial cooking operations. The KP series provides reliable fire suppression for the full range of commercial cooking equipment including fryers, ranges, griddles, and broilers.
- Wet chemical agent — no residue issues
- Compatible with all standard cooking equipment
- Integrated mechanical gas valve
- UL 300 listed
Other Brands
We inspect and service all major kitchen suppression brands including Kidde, Pyro-Chem, and Badger. If your system needs service and you're not sure who installed it, call us — we'll figure it out.
- Kidde Firetrace
- Pyro-Chem Kitchen Knight II
- Badger Kitchen Guard
- Vintage / legacy systems
Your Inspection Schedule.
NFPA 96 is clear about what's required and when. Here's how the inspection cycle works for a commercial kitchen suppression system.
Visual Check
Done by your staff. Confirm the pull station is accessible, the pressure gauge reads normal, and no nozzles are blocked or missing caps.
Full Inspection
Heiman comes on-site. Complete system inspection including nozzle check, fusible link replacement, agent supply verification, gas valve test, and documentation.
Full Recharge
System must be fully recharged and re-inspected before cooking operations resume. We handle emergency recharge calls to get you back in service as fast as possible.
Equipment Changes
Any change to cooking equipment — new fryer, relocated griddle, new ventilation — requires the suppression system to be re-evaluated and possibly re-designed.
Why Kitchens Fail Inspection.
Health departments and fire marshals see the same violations repeatedly. Here's what gets kitchens shut down.
Overdue Inspection Tag
No current inspection tag on the suppression system is an automatic health code violation in most jurisdictions. Six months goes fast — don't wait until the inspector shows up to find out you're overdue.
Wrong Nozzle Coverage
Adding or moving cooking equipment without updating the suppression system is one of the most common violations. Every nozzle must cover the specific equipment below it — gap in coverage means the system won't suppress.
Missing or Degraded Fusible Links
Fusible links must be replaced every six months because heat cycling causes them to degrade. A link that's been through hundreds of cooking cycles may not trip at the right temperature.
Blocked Pull Station Access
The manual pull station must be accessible and clearly marked. Storing items in front of it or removing the signage creates a code violation and a safety hazard in a real emergency.
Non-Functioning Gas Valve
The automatic gas shutoff must cut fuel supply when the system discharges. If the valve is stuck, bypassed, or disconnected, the suppression agent may not be enough to stop a fire fed by open gas lines.
Who Needs a Hood Suppression System?
NFPA 96 requires a listed fire suppression system under any commercial cooking ventilation hood that produces grease-laden vapors. If it cooks with heat and produces grease, it needs a suppression system. Here's who we serve.
Restaurants & Food Service
Full-service restaurants, fast casual, quick service — any commercial kitchen with a hood over cooking equipment requires a suppression system and semi-annual inspection.
Food Trucks & Mobile Kitchens
Mobile cooking operations need the same compliant suppression system as a brick-and-mortar kitchen. We service food trucks throughout the region.
School & Institutional Cafeterias
School kitchens, hospital cafeterias, and correctional facility food service operations all require commercial hood suppression systems and documentation.
Convenience Stores & Delis
Any convenience store, deli, or c-store with a roller grill, hot case, or open-flame cooking station is required to have a suppression system under the hood.
Industrial Commissaries
Large-scale food production kitchens, catering commissaries, and industrial food prep facilities — we handle systems of any size.
NFPA 96 requires inspection every six months for most commercial cooking operations. Some high-volume operations — like 24-hour kitchens or solid-fuel cooking — may require more frequent inspection. Your Heiman rep will tell you exactly what applies to your operation.
Yes — any change to cooking equipment requires an evaluation of the suppression system. New equipment may require additional nozzles, repositioned nozzles, or even a larger agent supply. Operating cooking equipment not covered by the suppression system is a code violation and a fire risk.
No. After any discharge — accidental or otherwise — the system must be fully recharged and inspected before cooking operations resume. This is both a safety requirement and a code requirement. Call us for an emergency recharge and we'll get you back in service as quickly as possible.
Both are UL 300 listed wet chemical systems that meet NFPA 96 requirements. Ansul R-102 is widely considered the industry standard and is particularly well-suited for high-efficiency cooking equipment and solid fuel appliances. Amerex KP is an excellent system with slightly different nozzle configurations. We're authorized dealers for both — your rep will recommend the right system for your specific equipment layout.
Both. We design and install new Ansul and Amerex systems for new construction, kitchen remodels, and equipment additions. We also service and inspect existing systems of all brands. If you're building out a new kitchen or commercial space, contact us early in the process — hood suppression design should happen before the ventilation system is finalized.
A full service report documenting everything inspected, replaced, and tested — including the condition of nozzles, fusible links, agent supply, gas valve, and pull station. This report is what your health department and insurance carrier want to see. We provide it after every service visit.
"Dillon has been instrumental in maintaining our food truck, extinguishers, and commercial kitchen hoods. His professionalism, kindness, and efficiency truly set him apart."
"Awesome people. Awesome service. Particularly Kiela, who went above and beyond to help me out. Would recommend to any restaurant owner in the area."
"Great quick service. They know what they're doing and they show up when they say they will. That's really all you can ask for with a compliance service."
When the Inspector Shows Up, Be Ready.
Your rep covers your county. Schedule a semi-annual inspection or get a quote for a new installation today.