Emergency
Fire Suppression System Went Off
If your Ansul or wet chemical suppression system discharged, you are required to have both the suppression system and hood cleaned and re-certified before resuming operations.
How fast can we respond?
Standard request
Within 40h
Submit a request today, we coordinate a vetted provider and confirm your slot.
Request serviceBoh coverage
Zero effort
On coverage, this service is scheduled automatically — before it becomes a problem.
See coverage plansWhat to do
Stop all cooking operations immediately and do not attempt to relight equipment until the system has been serviced. Call a certified Ansul service technician and a licensed hood cleaning company now, as both must complete their work and provide documentation before you can resume service. Notify your insurance carrier of the discharge as soon as possible and keep all service reports on file.
What's causing it
Fire suppression systems discharge when heat-sensitive fusible links melt due to a flare-up, grease fire, or sustained high-temperature cooking conditions. The most common trigger is accumulated grease on the hood, filters, or duct surfaces igniting and producing enough heat to activate the system. Improper storage of combustibles near cooking equipment, malfunctioning burners producing abnormal flame heights, and overloaded fryers or ranges are frequent contributing factors. In some cases, mechanical failure or accidental physical contact with the pull station can also trigger discharge.
What happens if you wait
You cannot legally reopen your kitchen until the suppression system is recharged, inspected, and re-certified, and the hood and duct system has been professionally cleaned. Operating without a functioning suppression system is a serious fire code violation that exposes you to immediate shutdown by the LA Fire Department or health department if discovered. The combined cost of emergency hood cleaning, system recharging, and lost revenue from downtime can reach several thousand dollars, and your insurance carrier may deny claims if documentation of post-discharge service is missing.
NFPA 96 and LA County Fire Department regulations require that a discharged suppression system be inspected, recharged, and re-certified by a licensed technician before the cooking equipment it protects can be returned to service.
How Boh handles it
Boh dispatches a vetted, licensed provider to your location. Every visit is documented — before and after photos, service report, compliance certificate if applicable. You never chase a vendor.
Primary service
Restaurant Fire Suppression Maintenance
System must be recharged and re-certified before reopening
Restaurant Hood Cleaning
Hood and duct cleaning is required after a suppression discharge — chemical residue must be cleared
Not sure where to start?
Tell us what's happening and we'll route you to the right provider.