Inspections & Testing

Fire extinguisher inspections include two main areas:

  • A safety and performance check

  • A certified inspection by a licensed fire protection specialist

How often should I get my fire extinguishers inspected?

A thorough annual certified fire extinguisher inspection is needed for safety and equipment reliability.

What are the main areas of concern during a fire extinguisher inspections?

  • Mechanical Parts – does everything pass a visual inspection?

  • Extinguishing Agent – is the gauge needle in the green zone?

  • Pressure – is the cylinder safe and effective for use?

How do I know if my fire extinguisher is still good?

Fire extinguishers are only effective if its expelling means is up to specifications. A pressure test should be performed by a certified fire protection contractor to make sure it is perfectly safe for use.

Fire Extinguisher Recharge


Any time a fire extinguisher has been used a refill should be performed to ensure that it will work at its peak efficiency the next time it is needed. 

Any time you operate a fire extinguisher, you have changed the pressure in the device and therefore a thorough fire extinguisher inspection needs to be performed as part of the recharge process.

Fire Extinguisher Maintenance


A visual inspection alone cannot insure that a portable fire extinguisher is safe or will operate properly when needed. Over time, normal handling or workplace conditions can impact the structural integrity of the extinguisher and cause it to malfunction or burst. To prevent this from happening, portable fire extinguishers are required to have six-year maintenance, as well as hydrostatic tests.

  • Six-Year Maintenance – Every 6 years, stored-pressure fire extinguishers that require 12-year hydrostatic tests should be emptied and subjected to the applicable internal and external examination procedures detailed in the manufacturer’s service manual [NFPA 10(18) Sec. 7.3.6].

  • Hydrostatic Test - All portable fire extinguishers are required to be inspected and pressure tested by a qualified individual using the proper equipment and facilities. Hydrostatic testing is the method used to pressure test an extinguisher's critical components (cylinder, shell, hose assembly, etc.) for leaks and structural flaws by pressurizing them with a liquid. [Osha 1910.157(f)(1)] Most dry chemical fire extinguishers require this to be done every 12 years.

Restaurant Hood Inspections

Before the Inspection

Always make sure that all staff members are aware of the scheduled date and time of the service and inspection. Cooking equipment must be cool and not in use prior to the inspection. Notify anyone who could be involved or effected. Also, make sure that everyone present at the location is aware that fire alarm must be taken out of service during the service and inspection time period.

The inspection and service process

Service Technicians will perform the following:

  • Visually inspect appliance location and layout for nozzle coverage

  • Visually inspect all surface, duct and plenum nozzles

  • Verify there are no signs the system has been activated or tampered with

  • Check pressure gauges for proper PSI

  • Take system out of service to avoid discharge of agent

  • Test the detection line by cutting a fusible link

  • Change fusible links twice a year as required fire safety

  • Replace protective blow off caps as needed

  • Test proper operation of gas shutoff valve(s)

  • Test proper operation of micro switch(s)

  • Test proper operation of the remote pull station

  • Verify activation of system activates fire alarm system

  • Check for system 12 Year test dates

  • Document any discrepancies and need for repairs

  • Verify distributor emergency contact information is on system

  • Inspection and service tag properly completed and attached to system

  • Put the cooking system back into service

  • Verify the fire alarm system is placed back into operation


After the inspection: Documentation

Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance.


Documentation should include:

  • New properly marked service tag on equipment

  • Notes of any repairs that were made

  • Notes of any discrepancies that need to be addressed

  • A Commercial Cooking System Service and Inspection Report, left on site and sent to the local fire department