NYC Fire Suppression Systems Compliance Checklist

FDNY Hood System & Ansul Requirements

All commercial cooking operations in NYC must have an approved Type I hood system with integrated fire suppression—typically an ANSUL or similar wet chemical suppression system. The hood must be UL-listed and properly sized for your cooking equipment; undersized hoods are a common FDNY violation. Suppression nozzles must be positioned directly over cooking surfaces, with nozzles placed at the end of each cooking line and over grease traps. Annual certification and recharge documentation from a licensed fire suppression contractor is mandatory and must be kept on-site for FDNY inspection.

Inspection Items & Common Violations

FDNY inspectors check nozzle orientation, system discharge pressure gauges, pin integrity on manual pull stations, and current inspection tags dated within the last 12 months. Blocked or obstructed nozzles—caused by grease buildup or improper hood cleaning—are cited frequently. Expired suppression agent cartridges, missing inspection labels, and inadequate clearance around hood exhaust ducts also trigger violations. Ensure your hood is cleaned and inspected by a certified contractor every six months; accumulation of grease residue reduces suppression effectiveness and increases fire risk.

Documentation & Compliance Records

Maintain a binder or digital file with current inspection certificates, system schematics, and cartridge recharge receipts for all fire suppression equipment. NYC requires proof of compliance available during unannounced FDNY inspections; missing records can result in immediate citations. Document staff training on manual pull-down procedures and ensure all kitchen staff understand suppression system location and operation. Update records immediately after any service, recharge, or repair, and keep receipts for at least three years to demonstrate continuous compliance to inspectors.

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