Kitchen Fire Suppression 3-Tag Separator & Semi-Annual Inspection Planner
Separate your hood suppression tag from hood washing and hand extinguishers, check brand-trained technician readiness, and schedule 30/7/1-day reminders.
Six months after that date is filled in below. You can change it.
NFPA 96 states that fire-extinguishing systems should be maintained by properly trained, qualified, and certified person(s) at least every six months. Markel, read 2026-11-13. Reminders use the date you enter. Source.
Worksheet preview
Add the last tag date, or choose a next date, and the countdown fills in.
Block 1. Hood suppression file card
Location or hood: Primary
System brand entered: not entered
People search this brand. We are not affiliated.
Markel reading, read 2026-11-13: at least every six months, by a person trained on that system
Source: https://www.markel.com/insights-and-resources/insights/fire-protection-systems-in-restaurants
Next date you entered: not entered
Block 2. Three-tag separator and technician questions
This tag is the suppression inspection, not hood cleaning, not the hand extinguisher
Ask whether the technician is authorized for the brand they typed
[ ] Confirmed technician holds current training/authorization for our specific suppression brand
[ ] Verified fusible links / nozzles / manual pull station check is included on the service report
[ ] Separated this suppression inspection tag from hood grease-cleaning schedule
[ ] Checked portable Class K wet-chemical extinguisher tag separately
[ ] Confirmed where the signed semi-annual inspection report is stored on-site
Block 3. Suppression tag log
Inspection date | Service company and tech cert | Links or caps replaced | Tag next-due | Report location
________ | ________ | ________ | ________ | ________
________ | ________ | ________ | ________ | ________
Block 4. Disclaimer
We do not dispatch a technician. Ansul is not in our name
This file is not an official certificate.
Prepared by Kitchen Suppression Due (kitchensuppressiondue.com). Source notes read 2026-11-13. We are not a fire-protection contractor; Ansul; NFPA; the fire marshal.
The email contains this worksheet. This plan also emails you 30, 7, and 1 day before the date you entered.
Independent service-date guide
Kitchen fire suppression inspection
A kitchen fire suppression inspection is the six-month service of the automatic system over the cooking line, done by a person trained on that system. It is not the hood-cleaning visit and it is not the annual check of the hand extinguisher. Markel's reading of NFPA 96, read 2026-11-13, says the extinguishing system should be maintained at least every six months: https://www.markel.com/insights-and-resources/insights/fire-protection-systems-in-restaurants
Hood cleaning is not this inspection. A hand extinguisher is a third record. This site does not dispatch a technician, file a form, or collect a government fee.
The fire company bills the inspection. Our fee is the checklist and the reminder.
The paid file is a PDF with only the lines in the checklist section of this document. It is not a government form, and paying does not make you compliant. The button on the home page says Email me the checklist and goes to /pricing. There is no second button.
Numbers and dates on the pages stay tied to the source links already written above, with the read date 2026-11-13. If that official page changes, the official page wins. This site does not average two sources into a new number, and it does not add a number that the source section does not contain.
Related guidance
Restaurant ansul inspection is not hood cleaning
Compare the suppression record with a cleaning invoice and an extinguisher record.
How the PDF checklist works
See the delivery, account access, and reminder process step by step.
Digital checklist pricing plans
Review the one-time, annual, lifetime, and multi-location options.
Kitchen suppression inspection FAQ
Find answers about scope, delivery, privacy, plans, and cancellation.
About the independent publisher
Read the editorial method and the limits of this publishing role.
Contact Kitchen Suppression Due support
Use the email support address for order, account, reminder, and refund questions.
Refund and cancellation policy
Check the rules that apply before and after a digital delivery.
Non-affiliation and scope disclaimer
Confirm what this site does not do, including inspections and contractor referrals.
What the six-month service actually covers
A kitchen fire suppression inspection is a service visit for the automatic extinguishing system installed around the cooking line. The work belongs to the suppression system, not to the exhaust hood alone. The person doing the work should be trained for the system in front of them and should understand how its detection, actuation, piping, nozzles, fuel shutoff, and manual pull operate together.
A manager does not need to become the technician to ask useful questions. The manager needs to know which system the invoice describes, which date is being recorded, and whether the person who performed the work was qualified for that equipment. Those three facts make the record easier to review later and make a vague invoice easier to challenge before it becomes the only document in the file.
Separate the three records
Restaurant files often mix three different services. Hood and duct cleaning removes grease and leaves its own service record. The kitchen suppression service checks the automatic extinguishing system. A portable hand extinguisher has a separate inspection or maintenance record. One paper may mention another service, but a mention is not proof that the other work happened.
Keep each record with the equipment it describes. Name the hood or cooking line on the suppression record, keep the extinguisher record with the extinguisher, and keep the cleaning invoice in the same file folder as the kitchen it covers. This simple filing habit prevents a manager from answering a question with the wrong document during a busy shift.
Why the schedule should not be a calendar guess
The public source cited on this page says the system should be maintained at least every six months by a properly trained, qualified, and certified person. The site records that reading with the date 2026-11-13. The date is not a substitute for the current source, local requirements, the system manufacturer, or the instructions attached to the equipment.
Use the source to frame the question, then confirm the next date with the current official material and the company doing the work. If a manager has inherited an old spreadsheet, do not copy its next date forward for years without checking the underlying record. A dated checklist can help expose that gap, but it cannot decide the legal deadline for a restaurant in a particular jurisdiction.
The authorization question to ask before booking
The most useful question is not whether a company has seen this kind of system before. Ask whether the technician assigned to the job is authorized for the brand printed on the system. A company can advertise general kitchen fire protection while still sending a person who is not prepared for a particular manufacturer or model.
Write down the answer and the name of the person who gave it. If the office cannot answer, ask for the brand, model, and service organization to be confirmed before the visit. This is not an accusation against the vendor. It is a practical way to match the work to the equipment and to avoid discovering the mismatch after the invoice has already been filed.
What to collect before anyone arrives
Gather the prior service record, the owner's or manager's contact details, the restaurant address, and the label information from the system. A photo of the equipment label can be more useful than a remembered brand name. Also note whether the kitchen has changed since the last visit, including new cooking equipment, a changed layout, or a different operating schedule.
Prepare the questions that matter to your file. Which system is covered? What date is being recorded? What was checked? What does the report say should happen next? Who should the manager call if the report is unclear? These questions keep the visit from ending with a single sentence that cannot be tied to a system or a location.
What to review after the visit
Read the report before filing it. Check the restaurant name, address, system identifier, service date, and the person or company that performed the work. Look for a clear description of the work and a next-step note. If a mark, label, or attachment is referenced, confirm that the manager can see it and connect it to the correct kitchen.
Separate the service record from your own reminder. The service company controls its record. The restaurant controls the file, the calendar reminder, and the decision about when to ask for the next visit. Keeping those roles separate makes a missing document easier to spot and makes the reminder a management tool rather than a claim of regulatory compliance.
How a private checklist can help without becoming an official form
A private checklist is a memory aid. It can prompt a manager to record the brand, the last tag date, the intended next date, the location name, and the questions to ask. It is useful because restaurant operations are busy and because a system record needs a stable label that a manager can retrieve later.
The checklist is not a government form and it does not create an inspection. Paying for it does not make a restaurant compliant. It does not replace a service company's report, a label applied to the system, or any record required by a local authority. Its value is organization: it gives the manager a repeatable way to prepare, ask, and file.
When the source changes, the source wins
This site keeps the quote, source URL, and read date together so a reader can see what was reviewed. If the source changes after 2026-11-13, the official page wins over this page. A sentence copied into a guide should never be treated as a permanent version of a changing rule.
The same logic applies to local instructions, equipment literature, and a service company's report. A manager should open the current material before acting on an old note. Our role is to make the source trail visible and to provide a digital checklist that helps the manager organize the next step, not to invent a fee, deadline, approval, or inspection result.
What two visits a year look like in practice
If the six-month interval holds for the system on your line, a restaurant can expect two service visits in a calendar year. The second visit does not reset the first record; it adds a new one. Keep both reports in the same folder so a manager sees a pattern rather than a single certificate that happens to be on the wall. When a new manager takes over, the pair of reports answers the first question faster than a phone call to a vendor, and the date on the tag gives the reader an anchor while the report supplies the detail behind it.
A practical routine is to note the next date on the day the current visit ends, then compare the reminder against the calendar two or three weeks before that date. That gap leaves room to book a qualified company without paying an emergency premium, and it leaves room to reschedule if the first available appointment falls on a delivery day. A reminder that arrives the night before the date is a missed reminder, not a useful one, which is why the default schedule is deliberately early. If the equipment is replaced, added to, or moved, treat the change as a new record rather than an amendment to the old one, because the tag and the report describe the system that was tested, not the system that now sits on the cooking line.
Questions
How often is a kitchen fire suppression system inspected?
The source linked on this page quotes NFPA 96 and says the extinguishing system should be maintained at least every six months by a properly trained, qualified, and certified person. The official page, read 2026-11-13, remains the source of truth.
Is Kitchen Suppression Due an Ansul company?
No. Ansul is a brand people search. We are not affiliated with Ansul, NFPA, a fire marshal, or a fire-protection contractor.