Philadelphia commercial kitchens — restaurants, hotels, and institutional cooking — need a current six-month wet-chemical inspection tag under NFPA 17A and NFPA 96. Philadelphia Fire Department and other local AHJs check that tag. Hood cleaning is a different trade and does not tag the suppression system.
Pennsylvania does not use Texas-style ECR numbers. Some contractors publish a Philadelphia license number; some do not. HoodInspect does not invent missing numbers. Verify any published license with the issuing board and confirm what Philadelphia Fire Department requires before you hire.
Ansul R-102 is common in Philadelphia kitchens, alongside other UL 300 wet-chemical brands. Identify the nameplate on the cylinder or control head so the inspector brings the right links, nozzles, and agent. Then keep the six-month tag current.
Who inspects kitchen fire suppression systems in Pennsylvania?
Philadelphia commercial kitchens use fire-protection contractors to inspect and tag wet-chemical hood systems. HoodInspect lists Philadelphia inspectors who perform that NFPA 17A/96 service; it is not a hood-cleaning directory. Always verify a published license with the issuing board and check Philadelphia Fire Department or your local fire marshal.
Pennsylvania 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, Illinois, Arizona, DC and Colorado.