Illinois commercial kitchens — restaurants, bars, food trucks, commissaries, hotels, and institutional cooking — need a current wet-chemical inspection tag on the hood fire-suppression system. That requirement comes from NFPA 17A (wet chemical extinguishing systems) and NFPA 96 (ventilation and fire protection of commercial cooking). A grease-duct cleaning sticker is not the same tag and does not certify that the chemical system will discharge.
The Illinois Office of the State Fire Marshal (OSFM) registers fire-equipment distributors. Class B covers pre-engineered kitchen systems when a company holds that class. HoodInspect does not invent license numbers. Confirm any number with OSFM and with the local authority having jurisdiction (AHJ) — Chicago Fire Department or the fire department that covers the kitchen.
Brand authorization still matters on the truck. Many Illinois shops service Ansul R-102, Kidde, Range Guard, Buckeye Kitchen Mister, or Pyro-Chem Kitchen Knight II. Hire a technician who can service the brand on your cylinder nameplate, then keep the six-month tag current.
Who inspects kitchen fire suppression systems in Illinois?
Fire-equipment companies registered with the Illinois Office of the State Fire Marshal inspect kitchen wet-chemical systems in Illinois. HoodInspect lists Chicago inspectors who tag Ansul, Kidde, and similar hood systems — not hood cleaners. Verify any published OSFM distributor number with OSFM and the local AHJ before you hire.
Illinois cities
Read the six-month tag guide, how NFPA 17A vs NFPA 96 apply to kitchen suppression, and how to identify Ansul vs Kidde before you hire. Brand pages: Ansul, Kidde, Range Guard.
Other HoodInspect states: Texas, Georgia, Florida, New York, California, Arizona, DC, Pennsylvania and Colorado.