Kitchen Fire Suppression Inspection Dallas | Ansul Tag
Dallas, Texas — 6 licensed inspectors found
Dallas restaurants, bars, food trucks, and commissary kitchens need a current six-month wet-chemical inspection tag under NFPA 17A/96. That tag is not a hood-cleaning sticker — grease-duct degreasing is a different trade and does not certify Ansul, Kidde, or similar suppression equipment.
In Texas, the State Fire Marshal’s Office (Texas Department of Insurance) registers fire-extinguisher companies with an Extinguisher Certificate of Registration (ECR). Technicians who install, certify, or service pre-engineered kitchen cooking systems typically hold a Type K – Kitchen Cooking Systems license (FEL-K), or a broader Type A fixed-systems license. Dallas Fire-Rescue is the usual AHJ checking the six-month tag on site; Dallas Fire Code calls for commercial cooking fire-extinguishing systems to be serviced at least every six months and after activation. HoodInspect only shows license numbers companies actually published — confirm them with TDI and your AHJ before you hire. Compare Dallas inspectors below, including Ansul and Kidde shops, or read the six-month tag, hood cleaning vs suppression, and NFPA 17A/96 guides.
Six-month tag guideHood cleaning vs suppressionNFPA 17A / 96 guideInspection checklistInspection costMonthly owner logUL 300Ansul inspectors, Kidde inspectors
Who inspects kitchen fire suppression systems in Dallas?
Dallas commercial kitchens hire Texas State Fire Marshal–registered fire-extinguisher companies — not hood cleaners — to inspect and tag wet-chemical hood systems under NFPA 17A/96. Companies need an Extinguisher Certificate of Registration (ECR); individuals who certify kitchen cooking systems typically hold a Type K (FEL-K) or Type A (FEL-A) license. Dallas Fire-Rescue is the usual AHJ. Confirm any published Texas license with TDI. HoodInspect lists Dallas inspectors who service brands such as Ansul and Kidde.
Inspectors in Dallas
Kitchen fire suppression FAQs in Dallas
- How often is a Dallas kitchen fire suppression inspection required?
- About every six months under NFPA 17A and NFPA 96. Dallas Fire-Rescue looks for a current wet-chemical tag on the hood system — the familiar kitchen fire suppression inspection Dallas operators schedule on a semi-annual cycle. Dallas Fire Code also expects commercial cooking fire-extinguishing systems to be serviced at least every six months and after activation. A hood-cleaning sticker does not satisfy that check. See our six-month tag guide for what the visit usually covers.
- Who is licensed to inspect kitchen hood suppression systems in Dallas?
- Companies need a Texas Extinguisher Certificate of Registration (ECR) from the State Fire Marshal’s Office (TDI) to engage in extinguisher and fixed-system work. Individuals who install, certify, or service pre-engineered kitchen cooking systems typically hold a Type K – Kitchen Cooking Systems license (FEL-K); a Type A fixed-systems license (FEL-A) also covers that work. Verify any number on a listing with TDI; HoodInspect only shows licenses companies actually published.
- Is a Dallas hood-cleaning certificate the same as a suppression tag?
- No. Hood cleaners degrease ducts. A suppression inspector checks nozzles, fusible links, and wet-chemical agent on brands such as Ansul and Kidde, then applies the six-month tag. Read our hood cleaning vs suppression guide if a vendor is bundling both trades.
- Who is the AHJ for commercial kitchen wet-chemical tags in Dallas?
- Dallas Fire-Rescue is the usual authority having jurisdiction for on-site tag checks in the city. The Texas State Fire Marshal’s Office registers the companies and individual technicians. Requirements can vary by occupancy — always confirm with your AHJ what they expect to see on the cylinder or control head.
- What is a Texas ECR for kitchen fire suppression inspectors?
- An Extinguisher Certificate of Registration (ECR) is the company registration the Texas State Fire Marshal’s Office issues to firms that install or service portable extinguishers and fixed extinguisher systems, including kitchen wet-chemical systems. Listings may also mention a Type K (FEL-K) individual license. Confirm both with TDI before you hire; HoodInspect does not invent missing badges.
- What standards cover Dallas kitchen wet-chemical inspections?
- NFPA 17A (wet chemical extinguishing systems) and NFPA 96 (ventilation control and fire protection of commercial cooking operations) set the familiar six-month inspection and tagging cycle. Dallas Fire Code maintenance and commercial cooking provisions incorporate those expectations locally. Local amendments and AHJ practice still control — operators should verify with Dallas Fire-Rescue or their covering fire marshal. Our NFPA 17A/96 guide summarizes the buyer-facing basics.
- Which suppression brands do Dallas inspectors typically service?
- Dallas listings on HoodInspect include shops that service Ansul wet-chemical systems (the brand many Dallas buyers search alongside kitchen fire suppression inspection), plus Kidde and other factory-authorized brands named on each company page. Match the nameplate on your cylinder or control head before you book.