Class K Wet Chemical Extinguisher Inspection - FREE PDF

Class K extinguisher inspection for commercial cooking operations. Required in kitchens with deep fryers and cooking appliances.

  • Industry: Food Service / Restaurants / Hotels
  • Frequency: Monthly / Semi-Annual
  • Estimated Time: 10 minutes
  • Role: Kitchen Manager / Fire Safety Officer
  • Total Items: 26
  • Compliance: NFPA 10, NFPA 96, UL 300, OSHA 1910.157

Pre-Inspection Setup

Initial verification and preparation before conducting Class K Wet Chemical Extinguisher Inspection.

  • Required documentation available?
  • Inspection tools/equipment ready?
  • Inspection area accessible and safe?
  • Relevant personnel notified?

Visual Inspection

Visual examination of equipment, systems, or conditions per NFPA 10 requirements.

  • Overall condition satisfactory?
  • Labels and markings legible?
  • Mounting/installation secure?
  • Required clearances maintained?
  • Free from obstructions?

Functional Testing

Operational tests and functional verification.

  • Operational test performed?
  • Operation within normal parameters?
  • Safety devices functioning?
  • Gauges/indicators reading correctly?

Compliance Verification

Verify compliance with NFPA 10, NFPA 96, UL 300, OSHA 1910.157 requirements.

  • Meets current code requirements?
  • Service/maintenance current?
  • Documentation complete and current?
  • Prior deficiencies corrected?

Maintenance Assessment

Identify maintenance requirements and corrective actions.

  • Maintenance required?
  • Priority Level
  • Maintenance Description

Inspection Summary

Document overall findings and follow-up actions.

  • Overall Inspection Result
  • Re-inspection required?
  • Re-inspection Due Date
  • Detailed Findings Notes
  • Corrective Actions Required
  • Inspector Signature/Verification

Related Fire Safety Checklists

Related Fire Extinguisher Checklists

Why Use This Class K Wet Chemical Extinguisher Inspection?

This class k wet chemical extinguisher inspection helps food service / restaurants / hotels teams maintain compliance and operational excellence. Designed for kitchen manager / fire safety officer professionals, this checklist covers 26 critical inspection points across 6 sections. Recommended frequency: monthly / semi-annual.

Ensures compliance with NFPA 10, NFPA 96, UL 300, OSHA 1910.157. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Class K Wet Chemical Extinguisher Inspection cover?

This checklist covers 26 inspection items across 6 sections: Pre-Inspection Setup, Visual Inspection, Functional Testing, Compliance Verification, Maintenance Assessment, Inspection Summary. It is designed for food service / restaurants / hotels operations and compliance.

How often should this checklist be completed?

This checklist should be completed monthly / semi-annual. Each completion takes approximately 10 minutes.

Who should use this Class K Wet Chemical Extinguisher Inspection?

This checklist is designed for Kitchen Manager / Fire Safety Officer professionals in the food service / restaurants / hotels industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

Browse More Checklists