What Is NFPA 10?
NFPA 10 is the national standard for portable fire extinguishers — including the Class K extinguisher every commercial kitchen must keep by the cook line. Here’s what it requires, how often each extinguisher must be checked, and what it takes to show yours are ready.
The definition
NFPA 10 is the Standard for Portable Fire Extinguishers, published by the National Fire Protection Association. The current edition is 2026.
It governs the selection, placement, inspection, testing, and maintenance of every portable extinguisher in a building — the right type for the hazard, mounted where it can be reached, and kept in ready condition. Extinguishers are rated by the fire class they fight: A (ordinary combustibles), B (flammable liquids), C (electrical), D (metals), and K (cooking oils and fats).
A Class K extinguisher uses a wet chemical agent that forms a saponification blanket over burning cooking oil — sealing and cooling it. A standard ABC dry-chemical unit will not put out a Class K fire; the hot oil can splatter and spread.
The Class K extinguisher in a commercial kitchen
NFPA 96 requires two layers of fire protection over the cook line, and NFPA 10 governs the second one:
- 01The fixed suppression system (NFPA 17A) is the primary protection — it discharges automatically on a fire.
- 02The Class K portable (NFPA 10) is the required backup — placed within 30 feet of the cooking equipment. It covers a flare-up after the fixed system has discharged and is offline awaiting recharge, and during cleaning or service when the fixed system is impaired.
A kitchen with a working hood and suppression system can still fail inspection if the Class K portable is missing, wrong-type, expired, or out of reach.
How often each extinguisher must be checked
NFPA 10 sets a tiered schedule — each tier catches a different failure the one above it can’t see:
The monthly visual is the owner’s or property manager’s responsibility — not the fire company’s — and missing that documentation is one of the most common inspection violations. A green gauge doesn’t prove the annual maintenance was done; the tag does.
Which edition applies to you
The current edition is not necessarily the one your kitchen answers to. 2026 is the current NFPA 10 edition, but a standard only becomes enforceable when a state or local authority adopts it — on each jurisdiction’s own timeline. Many are still enforcing an earlier edition.
The version that governs your kitchen is the edition your state and local AHJ has adopted. Confirm the adopted edition for your jurisdiction.
What it takes to show they’re ready
An extinguisher is only protection if it’s the right type, in reach, and current — and you can show it. The record is what answers a fire marshal, an insurer, or an OSHA inspector; the most-cited violation in the category is a missing or expired tag, or absent monthly-inspection documentation.
- 01A monthly visual-inspection record for each unit, signed off on time.
- 02A current annual maintenance tag from a certified technician.
- 03Correct type and placement for each hazard — Class K within reach of the cook line.
Where EvidLY fits
EvidLY is the record layer for the fire protection systems your kitchen depends on. Every extinguisher’s monthly check and annual service — alongside the NFPA 17A suppression service and the NFPA 96 exhaust cleaning — is captured, dated, and held as a sealed, tamper-evident record, on the schedule each requires. When anyone asks whether the extinguishers are current, the proof is already there, in one place, not a faded tag on the wall.
Book a Demo →NFPA 10 and the rest of your fire protection.
The Class K portable is the backup to the fixed suppression system (NFPA 17A) over your exhaust hood (NFPA 96) — together the cook-line protection your property policy may name in a Protective Safeguards Endorsement.
NFPA 10 — FAQ
What is NFPA 10?
The Standard for Portable Fire Extinguishers — it governs the selection, placement, inspection, and maintenance of every portable extinguisher in a building. The current edition is 2026.
How often must a fire extinguisher be inspected?
A monthly visual inspection (owner or staff), plus annual maintenance by a certified technician. Stored-pressure units also need a 6-year internal exam and hydrostatic testing on a 5- or 12-year cycle by type.
Why does a commercial kitchen need a Class K extinguisher?
Class K is the only portable rated for cooking oils and fats — it forms a saponification blanket that seals and cools the oil. An ABC dry-chemical unit won’t extinguish a Class K fire. It’s placed within 30 feet of the cooking equipment.
Who is responsible for the monthly inspection?
The owner or property manager — not the fire protection company. NFPA 10 requires it every 30 days, and missing that documentation is a common inspection violation.
Ready to see it?
Book a 30-minute demo and see how EvidLY keeps every fire and food safety record ready — before anyone asks.
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