Fire safety, code compliance, explained.
Practical guides for restaurant operators, property managers, and facility directors on hood cleaning, NFPA compliance, fire inspections, and the small details that prevent big problems.
How Often Should Restaurant Hood Cleaning Be Done?
NFPA 96 sets cleaning frequency by cooking volume. Here's exactly how often your kitchen needs hood cleaning — and what happens if you skip it.
What Is NFPA 96 and Why Does It Matter?
NFPA 96 is the rulebook your fire marshal inspects against. Skip it and you risk shutdown — here's the plain-English version.
What Happens If a Commercial Kitchen Fails a Fire Inspection?
A failed fire inspection isn't just a paperwork problem. It can mean an immediate shutdown — here's how to avoid it.
Class K vs ABC Fire Extinguishers for Restaurants
Most restaurants need both Class K and ABC extinguishers. Mixing them up is the most common code violation we see.
Annual Fire Extinguisher Inspection Checklist
The full checklist your annual inspector uses — so nothing on it surprises you on inspection day.
Commercial Kitchen Fire Safety Checklist
A printable, frequency-based checklist your kitchen staff can actually follow — daily, weekly, monthly, and annually.
How to Prepare for a Fire Marshal Inspection
A fire marshal walks in. Where do they look first? What do they ask for? Here's how to be ready.
Signs Your Kitchen Exhaust System Needs Cleaning
You don't have to wait for the inspection to know your hood needs cleaning. Here are the warning signs.
Why Recurring Fire Protection Maintenance Matters
Reactive fire protection costs more than recurring maintenance. Here's the math, and how recurring plans actually work.
Why Hood Cleaning and Fire Suppression Should Be Serviced Together
A clean hood lets your suppression system actually work. Here's why these two services belong on the same calendar.