Step 7 — Hood Suppression System Documentation

What Is Hood Suppression Documentation?

Any restaurant using open flame, fryers, grills, or other grease-producing cooking equipment must install a fire suppression system within the exhaust hood. This system automatically discharges a fire-suppressing agent when it detects excessive heat.

Documentation proving the system is installed, inspected, and compliant is required before your Certificate of Occupancy and before your Food Service Permit inspection.

Standard That Applies

All hood suppression systems in Georgia must meet NFPA 17A (Standard for Wet Chemical Extinguishing Systems) and carry UL 300 listing — the national certification for commercial cooking fire suppression.

What You Need Before Opening

1. Installation by a licensed contractor — your suppression system must be installed by a Georgia-licensed fire suppression contractor
2. Initial inspection and certification — the installing contractor certifies the system after installation
3. Atlanta Fire Rescue Department inspection — required as part of your building final inspection and CO process

Atlanta Fire Rescue Department Phone: (404) 546-2400 Website: atlantaga.gov/government/departments/fire-rescue

What the Inspection Covers

• Nozzle placement covers all cooking surfaces
• System is properly charged
• Manual pull station is accessible and labeled
• Fuel shut-off (gas or electric) is connected and functional
• Inspection tag is affixed to the system

Ongoing Requirements

After opening, your hood suppression system must be inspected every 6 months by a licensed contractor. See the ongoing article on Hood Suppression Inspection for details on the recurring requirement.

What SpoonSeal tracks

The document(s) you upload for this requirement, with automatic renewal/expiration tracking (Current, Due Soon, Expired). Where the city publishes health-inspection results (e.g., NYC and Chicago), SpoonSeal syncs them automatically; elsewhere they can be added manually.