Texas 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 Texas Department of Insurance State Fire Marshal registers fire-extinguisher companies that inspect kitchen cooking systems. Listings may show an ECR (Fire Extinguisher Certificate of Registration) or a Type K kitchen-systems credential when the company published one. HoodInspect does not invent license numbers. Confirm any number with TDI and with the local authority having jurisdiction (AHJ) — Dallas Fire-Rescue, the Houston Fire Marshal, or the fire department that covers the kitchen.
Brand authorization still matters on the truck. Many Texas shops service Ansul R-102 or Piranha, Kidde WHDR, 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 Texas?
Licensed fire-extinguisher companies registered with the Texas State Fire Marshal (TDI) inspect kitchen wet-chemical systems in Texas. HoodInspect lists Dallas and Houston inspectors who tag Ansul, Kidde, Range Guard, and similar hood systems — not hood cleaners. Verify any published ECR or Type K number with TDI and the local AHJ before you hire.
Texas 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: Georgia, Florida, New York and California.