Updated 2026-11-01
When an underwriter reviews a restaurant, one of the first questions is about the cooking line. Grease buildup in hoods and ducts can turn a small flare-up into a building fire. Here is what you may be asked and why.
Is there a hood and suppression system over every cooking appliance?
Appliances that produce grease-laden vapors, such as fryers, griddles and charbroilers, generally need a hood with an automatic fire suppression system under local fire code. Insurers want to see that every such appliance is covered, including any added after the system was installed.
How often is the system inspected?
Suppression systems are commonly inspected by a licensed contractor on a regular schedule, often semiannually. Keep the inspection tag and the service report. If an appliance was moved or replaced, ask the contractor to confirm the nozzles still cover it.
How often are hoods and ducts cleaned?
The required frequency depends on the volume and type of cooking, and fire codes often refer to NFPA 96 for guidance. Insurers may ask for the last cleaning date and the company that did it. Keep invoices and any before-and-after photos.
What extinguishers are on hand?
Commercial kitchens with cooking oils and fats commonly need Class K extinguishers near the cooking line, along with other extinguishers for general use. Train staff in when to use them and when to evacuate.
Are filters cleaned between services?
Hood filters trap grease and need regular cleaning by staff, often daily or weekly depending on use. Insurers sometimes ask about your routine.
Why it matters at claim time
Some property policies have protective safeguards conditions that require you to maintain fire protection systems. A lapse in maintenance could complicate a claim. Records show you met your obligations.