Overview
The Right Extinguisher, Ready When It Counts
A fire extinguisher only helps if it’s the right type, in the right place, and fully charged. Commercial kitchens need a K-Class extinguisher for cooking-oil fires, plus ABC extinguishers for ordinary combustibles and electrical fires elsewhere in the building.
A&A handles everything: annual inspections and tagging, recharges, required maintenance, hydrostatic testing, and new extinguisher sales, mounting, and signage. We’ll also make sure you have the right types and coverage for your floor plan.
What’s Included
- Annual inspection, maintenance, and tagging
- K-Class, ABC dry chemical, and CO2 extinguishers
- Recharges after use
- Six-year maintenance and hydrostatic testing
- New extinguisher sales and installation
- Mounting brackets, cabinets, and signage
- Coverage review for your floor plan
Why It Matters
NFPA 10 Sets the Schedule
Under NFPA 10, portable fire extinguishers need a quick visual check every month (your staff can do this) and a full annual maintenance by a certified technician, who attaches a new tag.
| Requirement | How often |
|---|---|
| Visual inspection (pressure gauge, pin, seal, access) | Monthly — by your staff |
| Professional maintenance and tagging | Annually |
| Internal maintenance (stored-pressure dry chemical) | Every 6 years |
| Hydrostatic test — K-Class, water, and CO2 | Every 5 years |
| Hydrostatic test — dry chemical (ABC) | Every 12 years |
In a commercial kitchen, a K-Class extinguisher must be located within 30 feet of cooking appliances that use vegetable or animal oils and fats.
Simple From Start to Finish
How It Works
We make fire safety easy for busy kitchen managers — no guesswork, no disruptions, no missing paperwork.
- 1Request a QuoteTell us about your kitchen online or by phone. We respond within one business day.
- 2We Schedule Around YouBefore opening, after close, or overnight — we work around your service hours.
- 3Certified Technicians Do the WorkTrained, uniformed techs follow NFPA protocols and leave your kitchen clean.
- 4You Get the PaperworkTags, certificates, and before-and-after photos ready for the fire marshal and your insurer.
Questions & Answers
Fire Extinguisher Service FAQ
What type of fire extinguisher does a restaurant kitchen need?
A K-Class (wet chemical) extinguisher near your cooking line for grease fires, plus ABC extinguishers throughout the rest of the building. We’ll make sure you have the right types and number.
How often do fire extinguishers need to be inspected?
Your staff should check them monthly, and a certified technician must perform maintenance and tag them every year. Some extinguishers also need internal maintenance every six years and hydrostatic testing every five or twelve years depending on type.
Someone used our extinguisher. What now?
It must be recharged or replaced right away, even if it was only used briefly. Call us and we’ll take care of it.
Can you service extinguishers throughout our whole building?
Yes — kitchens, dining rooms, offices, warehouses, and anywhere else on your property.
What Customers Say
Trusted by Grand Strand Kitchens
Very quick response. Friendly and helpful.
Related Services
Get Started Today
Request Your Free, No-Obligation Quote
Tell us about your kitchen and what services you need. One of our specialists will reach out within one business day with a clear, honest estimate — no hidden fees, no high-pressure sales tactics.
- Call Us(843) 215-4147
(843) 839-3655 - Email Usinfo@aafiresafetysc.com
- Visit Us3201 Mr. Joe Whitehead Ave
Myrtle Beach, SC 29577 - Office HoursMonday – Friday: 8:00 AM – 5:00 PM
Saturday – Sunday: Closed