Resources & Guides
Stay up to date on fire codes, compliance requirements, and best practices for commercial kitchen safety. New articles added regularly.
The NFPA 96 Compliance Checklist
A complete, actionable guide to passing your NFPA 96 fire marshal inspection. Covers semi-annual inspections, exhaust hood cleaning, Class K extinguishers, and more.
What is a UL 300 Fire System?
Why your commercial kitchen needs a UL 300 compliant wet chemical fire suppression system, and why older dry-chemical systems are no longer up to code.
Fire Suppression Cost Calculator
Get a realistic price range for new installation, UL 300 upgrade, semi-annual inspection, or emergency recharge — tailored to your kitchen size and appliances.
State Fire Code Compliance Guide
NFPA 96 is the national baseline, but every state and local AHJ layers requirements on top. This guide covers TX, FL, CA, NY, IL, GA, NC, AZ, WA, and CO — with state fire marshal contacts and notable local amendments.
What Happens After a Failed Inspection
The 7 most common NFPA 96 inspection failure points, what each outcome on the inspector's report means for your operations, and a 24-hour action plan if you received a failed report.
ANSUL R-102 vs Amerex KP Comparison
Side-by-side comparison of the two dominant UL 300 wet chemical systems in U.S. commercial kitchens — covering agent type, coverage, installation cost, maintenance, and which kitchen types each suits best.
Hood Cleaning Schedule by Cuisine Type
NFPA 96 Table 11.4 sets minimum cleaning frequency by cooking type — monthly for wok and BBQ kitchens, quarterly for fast food and pizza, semi-annually for standard dining, and annually for seasonal operations.
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