Fire Suppression System Permit

Required for installing specialized fire suppression systems beyond standard sprinklers in Wisconsin, including commercial kitchen hood suppression systems, clean agent systems, dry chemical systems, and foam systems. Commercial kitchens with grease-producing cooking equipment must have a UL 300-listed hood suppression system per NFPA 96 and the Wisconsin fire code.

Verified 2026-02-01
Typical Fee Range
$75–$800
flat
Typical Timeline
1–3 weeks
From application to approval
Inspection Required
Yes
One or more inspections required
Jurisdiction Level
Municipal
Issuing authority level

When Is a Fire Suppression System Permit Required?

  • Commercial kitchen hood fire suppression systems
  • Server room or data center clean agent suppression systems
  • Paint booth fire suppression systems
  • Industrial process fire suppression systems

When Is a Fire Suppression System Permit NOT Required?

  • Portable fire extinguishers
  • Residential kitchen fire prevention (stovetop canisters)

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Required Licenses

The following professional licenses may be required to obtain or work under this permit type in Wisconsin.

Fire Suppression System Permit Fees by Municipality

Fee and processing time data for fire suppression system permit permits across Wisconsin municipalities. Click any jurisdiction for complete details including application links and requirements.

JurisdictionFeeProcessing TimeStatus
City of Milwaukee$1502-3 weeksCurrent
City of Madison$1252-3 weeksCurrent

Data note: Fees are sourced from official municipal fee schedules and verified periodically. Actual fees may vary based on project valuation and scope. Click any jurisdiction for the most current data and direct application links.

Frequently Asked Questions — Fire Suppression System Permit

Does my restaurant need a kitchen fire suppression system in Wisconsin?

Yes. Wisconsin requires a UL 300-listed hood fire suppression system for all commercial cooking operations that produce grease-laden vapors. This includes restaurants, food trucks with fixed cooking equipment, and institutional kitchens. The system must be inspected and certified semi-annually per NFPA 96.

How often does a commercial kitchen fire suppression system need inspection?

Wisconsin requires semi-annual (every 6 months) inspection and maintenance of commercial kitchen fire suppression systems by a certified service technician. The hood, ductwork, and suppression system must also be cleaned according to the NFPA 96 schedule based on cooking volume and grease production.

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