NFPA 17A is the Standard for Wet Chemical Extinguishing Systems. It governs the design, installation, inspection, and maintenance of kitchen hood suppression systems. This guide explains what Oklahoma City restaurants need to know.
NFPA 17A covers wet chemical fire suppression systems used in commercial cooking operations. It works alongside NFPA 96, which covers the broader kitchen ventilation and fire protection requirements.
Together, these standards define how your kitchen hood suppression system must be inspected, tested, and maintained to stay code-compliant.
NFPA 17A requires semi-annual inspection by a qualified technician. The inspection includes checking nozzles, piping, detection devices, agent tanks, and the manual pull station. Fusible links are typically replaced at each semi-annual service.
Oklahoma enforces these requirements through the State Fire Marshal, local fire marshals, and health departments — all of which can inspect your kitchen.
Restaurants in Oklahoma City must maintain current semi-annual inspection tags, cleaning documentation for hoods and ducts, and Class K extinguisher service records. Missing any of these can result in a health department or fire marshal shutdown.
Oklahoma City Fire Protection inspects your kitchen hood suppression system, documents the results, and flags any deficiencies for your licensed suppression contractor to correct.
Tell us about your property and the services you need. We'll send a same-day quote and get you on the schedule — usually within 24 hours across the Oklahoma City metro.
One inspection. One report. Fully compliant. We handle every fire and life safety system for your commercial property — so you stay compliant without juggling multiple vendors.