Mounted Right. Tagged Current.
Sales and service sized to your kitchen. The right extinguishers, the right spots, tagged current, so your next inspection is a walk-through instead of a write-up.
The Extinguisher You Need, Where You Need It.
Wrong unit, wrong spot, expired tag: any one of those fails your inspection. We size, place, mount, and service extinguishers to actual fire code, not a guess.
- Annual professional inspection and tagging
- Recharge and hydrostatic testing
- Class K wet-chemical units for cooking areas
- Mounting and signage per code
- Monthly self-inspection tags provided
Sales, Service, and the Paperwork
Whether you need new units or your existing ones are overdue, we cover the whole scope.
Annual Inspection & Tagging
Every unit checked, weighed, and tagged with the current inspection date, code-required every year.
Recharge & Hydrostatic Testing
Discharged units recharged on the spot; cylinders due for hydrostatic testing handled or replaced.
Class K Wet-Chemical Units
Grease-fire-rated extinguishers for cooking areas, sized correctly alongside your standard ABC coverage.
Code-Compliant Mounting
Correct height, correct spacing, correct signage. Mounted so your inspector doesn't have to ask.
Monthly Self-Inspection Tags
We provide the tag card so your staff can log the required monthly visual check between our visits.
Replacement Units
When a unit's beyond service life or failed testing, we swap it for a new one, no downtime on your coverage.
Not Every Extinguisher Covers Every Fire
Commercial kitchens almost always need both. We make sure you have the right mix, not just whatever was already on the wall.
Class K
Wet-chemical units built for grease and cooking-oil fires. Required near fryers, grills, and other high-heat cooking equipment.
- Cooking oil and grease fires
- Fryers, griddles, charbroilers
- Required by code near cooking lines
Class ABC
Standard multi-purpose units for the rest of the building: dining areas, storage, offices, and electrical equipment.
- Ordinary combustibles, paper, wood
- Flammable liquids outside the cook line
- Electrical equipment fires
Three Steps, Once a Year
Assess
We walk your kitchen and confirm you have the right units in the right spots for your layout and cook line.
Service
Inspect, recharge, hydrostatic test, or replace, whatever each unit actually needs.
Tag
Current inspection tags applied and monthly self-check cards handed off before we leave.
What Kitchens Say About Our Extinguisher Service
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Straight Answers, No Jargon
Cooking areas with fryers or grease-based cooking need a Class K wet-chemical extinguisher, in addition to standard ABC units for the rest of the kitchen. We size and place both correctly for your layout.
Annual professional inspection and tagging is required for every unit, with a monthly visual self-check in between. We provide the monthly tags so your staff can log it.
Hydrostatic testing pressure-tests the extinguisher cylinder for structural integrity, required every 5 to 12 years depending on the unit type. We handle it or replace the unit if it's more cost-effective.
Yes. We size, place, and mount extinguishers to meet fire code for your specific kitchen layout, with proper signage, so your inspection is a formality.
Get Your Extinguishers Current.
Tell us your kitchen's layout and we'll give you an honest quote on sales, service, or both. If someone else quoted you less for the same scope, bring it: we'll beat it.
Not sure what you have on the wall?
Call and we'll help you figure out what's already covered and what's overdue before we ever quote anything.
218-390-0628