Fire Safety Equipment

Under the National Building Code and local fire NOC requirements, restaurants must have: ABC-type dry powder fire extinguishers (1 per 200 sq ft), K-class wet chemical extinguishers in the kitchen (specifically for cooking oil fires), fire alarm system with smoke detectors, emergency exit signage with battery backup, fire suppression system in commercial kitchen hood (mandatory in kitchens above a certain size), and fire safety training records for staff. Requirements vary by state and property size.

As per IS 2190 and fire safety regulations in India, fire extinguishers must be inspected monthly (visual check), serviced annually (full service by certified technician), and hydrostatically pressure-tested every 3–5 years depending on type. Hotels must maintain a service log for all extinguishers. Fire NOC renewal typically requires a current service certificate from a licensed fire safety contractor.

A kitchen fire suppression system (also called a wet chemical suppression system) is an automatic fire extinguishing system installed in commercial kitchen exhaust hoods. It detects and suppresses cooking oil fires within seconds, before they can spread. In India, NFPA 96 and IS 15614 standards govern commercial kitchen fire suppression. Most state fire departments require suppression systems in commercial kitchens above 3 cooking appliances or those serving more than 50 covers. Verify your state's specific NOC requirements.