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
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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.