Fire Extinguisher Services

Grease fires need a Class K extinguisher, not a standard ABC unit — the high-temperature cooking oils in a commercial kitchen reignite easily and burn hotter than what an ABC extinguisher is rated to handle. An out-of-date, discharged, or missing Class K unit is one of the most common fire inspection failures we see.

Why Class K matters

Class K extinguishers use a wet-chemical agent designed specifically for cooking oil and grease fires, applied in a way that cools the fire and prevents reignition. Most fire codes require one within a set distance of the cook line, separate from any general-purpose extinguishers elsewhere in the building.

What’s included in a service visit

We inspect every extinguisher on-site — checking pressure, physical condition, mounting, and signage — perform the required maintenance, and recharge units that have been used, partially discharged, or failed inspection. Every unit gets a current tag showing the inspection date.

Inspection vs. recharge

Monthly visual checks are something your own staff can do — confirming the gauge reads in the green and the unit hasn’t been tampered with. NFPA 10 requires a certified annual inspection on top of that, and a recharge whenever a unit has actually been used or no longer holds pressure. We handle both the annual inspection and any recharge or replacement it turns up.

Documentation your fire marshal expects

Every extinguisher we service gets tagged with the inspection date, and you get records showing your units are current — exactly what a fire marshal checks first during a walkthrough.

Who this is for

Any commercial kitchen or food service facility that needs Class K coverage near the cook line, plus general fire extinguisher coverage for the rest of the building — restaurants, hotel kitchens, schools, and hospital food service all fall under this.