The tool records your observations; it does not certify compliance. Severity levels are a prioritization guide, not code-defined classes, so always confirm each finding against the manufacturer's listing, the adopted code, and your authority having jurisdiction. Nothing you enter is stored or sent anywhere. It stays in your browser until you close or reset the page.

Kitchen Suppression Inspection Checklist

Record your findings for one commercial kitchen suppression system. Mark each item Pass, Fail, or N/A. The tool summarizes the findings by severity and lets you copy the result into your inspection report or print it. It records your observations only; compliance is determined against the adopted code, the manufacturer's listing, and the authority having jurisdiction.

Kitchen identification
Systems other than wet chemical: verify the listing and AHJ acceptance for protecting commercial cooking appliances (UL 300 / NFPA 17A) before recording findings.
Inspection check items
Notes / deficiency description

 

This article is for general informational purposes and does not replace the adopted codes, the manufacturer's installation manual, or the requirements of your authority having jurisdiction.