Does FireLog work offline?

Yes. Mechanical rooms, basements, and rural properties often have no signal. FireLog works offline and syncs your inspections when you reconnect.

Can I customize the NFPA checklists?

Yes. We include pre-built templates for NFPA 10, 25, 72, and 80. You can modify them or create completely custom checklists for any inspection type.

How do branded PDF reports work?

Add your company logo and info in Settings. Every inspection report is automatically generated as a professional PDF with your branding. Email it to the building owner in one tap.

No. Month-to-month, cancel anytime. We also offer an annual plan at $59/mo (save $240/year).

How many inspectors can I add?

Unlimited. $79/mo covers your entire team — 1 inspector or 50. No per-user fees.

Can building owners access their reports?

Yes. You can email reports directly from the app or share a link. Building owners see a professional branded report with your company info.

What about deficiency tracking?

Every failed checklist item automatically creates a trackable deficiency. Assign it to a tech, set a priority and due date, track resolution. Nothing gets lost.

Do you integrate with other software?

QuickBooks integration is available for invoicing. Additional integrations (ServiceTitan, scheduling tools) are on the roadmap.

NFPA 96 Kitchen Hood Suppression Inspection: Complete Checklist & Requirements

Kitchen hood suppression systems are some of the highest-liability fire protection equipment in any building. Restaurants, hospitals, hotels, schools, and any facility with commercial cooking needs NFPA 96 compliance. For fire protection contractors, kitchen hood work is a high-margin, recurring service line with consistent demand.

What NFPA 96 Covers

NFPA 96 — Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — governs:

Kitchen exhaust hood systems

Grease duct cleaning

Wet chemical suppression systems (Ansul, Kidde, Amerex)

Solid fuel cooking (wood-fired, charcoal)

Cooking equipment clearances and installation

The standard applies to all commercial cooking operations — restaurants, food trucks (yes, food trucks), hospital kitchens, school cafeterias, hotel banquet facilities, and any commercial food prep area.

Inspection Frequency

Semi-Annual (Every 6 Months)

Complete suppression system inspection by a qualified technician

This is the core service visit — covers everything below

Monthly (By Building Staff)

Visual check of fusible links (not corroded or grease-loaded)

Manual pull station accessible and unobstructed

System armed (no "system off" indicators)

Nozzle caps/blow-off caps in place

Cleaning Frequency (Grease Duct/Hood)

NFPA 96 Table 11.4 prescribes cleaning based on cooking volume:

Monthly: High-volume operations (24-hour restaurants, hospital kitchens, charbroilers)

Quarterly: Moderate-volume (sit-down restaurants, fast food)

Semi-annually: Low-volume (churches, seasonal kitchens, day camps)

Annually: Very low volume (senior centers with occasional cooking)

Semi-Annual Inspection Checklist

Suppression System Components

✅ Agent storage cylinders fully charged (gauge in green, cartridge weight verified)

✅ Cylinder bracket secure and in correct location

✅ Manual pull station accessible, clearly labeled, and operational

✅ Remote manual pull station(s) accessible (if present)

✅ System actuation tested (full operational test or simulated trip — per manufacturer)

✅ Gas valve shutoff verified — suppression activation shuts off gas to cooking equipment

✅ Electrical shutoff verified — suppression activation de-energizes cooking equipment

✅ Exhaust fan shutdown verified (if tied to suppression)

✅ Fire alarm notification verified (if connected)

Nozzles

✅ Correct nozzle type and size for each protected appliance

✅ Nozzle orientation correct (aimed at cooking surface/plenum)

✅ Nozzle blow-off caps in place (prevents grease contamination)

✅ No nozzles blocked, relocated, or missing

✅ Nozzle clearance adequate (no equipment repositioned under or away from nozzles)

Fusible Links

✅ All fusible links present and in correct locations

✅ Links clean — not coated in grease (grease loading can delay activation)

✅ Correct temperature rating for location (typically 360°F for cooking areas, 500°F for ducts)

✅ Links replaced semi-annually (or per manufacturer requirements)

Distribution Piping

✅ Piping intact — no damage, kinks, or disconnections

✅ Pipe supports secure

✅ No unauthorized modifications to piping layout

✅ Piping layout matches system design drawings

Hood and Duct

✅ Hood and duct clean (verify cleaning schedule compliance)

✅ Grease filters in place and properly seated

✅ Grease drip pan present and not overflowing

✅ Access panels on ductwork operational (for cleaning verification)

✅ No grease buildup exceeding 2mm (NFPA 96 trigger for cleaning)

Documentation

✅ System design drawings available and current

✅ Manufacturer's maintenance manual accessible

✅ Previous inspection reports available

✅ Hood cleaning records current

✅ Current service tag attached to system

Common Deficiencies

Critical

1. Gas valve doesn't shut off on activation — this is the most dangerous deficiency. If the suppression system dumps agent but gas continues flowing, reignition is virtually guaranteed.

2. Missing or grease-loaded fusible links — links coated in grease may not activate at the correct temperature, delaying system response.

3. Nozzles pointed at wrong equipment — cooking equipment gets rearranged. Fryer moves left, grill moves right — but the nozzles are still aimed at the old positions.

4. Suppression system not charged — empty agent cylinder, usually because the system was discharged and never recharged.

Non-Critical

5. Blow-off caps missing — nozzles without caps accumulate grease internally, which can block agent flow.

6. Grease buildup exceeding 2mm — hood/duct cleaning overdue. Not an immediate failure risk but increases fire probability.

7. Hood cleaning records missing — cleaning happens but isn't documented. Unprovable compliance.

8. Manual pull station partially blocked — kitchen equipment or storage positioned near the pull station.

The Restaurant Opportunity

Restaurants are the #1 market for NFPA 96 inspections:

600,000+ restaurants in the US alone

Semi-annual inspections required (2 visits per year per location)

Average inspection: $150-400 per visit

One restaurant chain with 20 locations = $6,000-16,000/year

Restaurant chains, hospital food service companies, and school district kitchen operations offer multi-location contracts with predictable recurring revenue.

Cross-Selling

Kitchen hood inspections get you inside buildings that also need:

Fire extinguisher inspections (NFPA 10) — every restaurant has them

Fire alarm inspections (NFPA 72) — commercial kitchens trigger alarm requirements

Emergency exit lighting — required in all occupied buildings

One kitchen hood contract can become a full-building fire protection contract.

Pricing Guide

| Service | Typical Range |

|---------|--------------|

| Semi-annual inspection (per system) | $150-400 |

| Fusible link replacement (per set) | $50-150 |

| Nozzle replacement/reposition | $75-200 per nozzle |

| System recharge (after discharge) | $300-800 |

| Hood cleaning coordination/verification | $50-100 (if separate from cleaning vendor) |

Most fire protection companies charge $250-500 per semi-annual visit including inspection, fusible link replacement, and documentation.

Digital Inspection for Kitchen Hoods

Kitchen hood inspections have 25+ checklist items per system, plus gas/electrical interlock testing. Paper forms get greasy, lost, or illegible. Digital inspection software:

Pre-loaded NFPA 96 checklist — nothing missed

Photo documentation of grease buildup, nozzle positions, link conditions

Gas/electrical interlock test results captured

Branded PDF report emailed to restaurant manager on-site

Cleaning schedule tracking (next cleaning due date flagged)

Start digital kitchen hood inspections with FireLog →