Commercial Cooking Systems Permit
A permit is required to maintain or operate commercial cooking systems utilizing appliances which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system.
Such appliances shall include, but are not limited to, the following: deep fat fryers; upright broilers and under-fired broilers (char broilers); griddles; hot-top ranges; ovens; barbecues; rotisseries; and similar appliances.
Cost of Permit
Maintain or operate a commercial cooking system
Additional fees for acceptances tests of commercial cooking fire extinguishing systems may apply.
Inspection unit will review such fees at time of inspection.
A FDNY inspector will visit the premise annually and perform an inspection prior to permit expiration
- Installation of range hoods and other required fire suppression/ventilation equipment must be performed by a licensed professional.
- A preliminary inspection and test is required upon plan approval and installation, and annual inspections are required thereafter.
- Certificates of Fitness
F-64/W-64 Commercial Kitchen Exhaust System Cleaning Technician
P-64 Commercial Kitchen Exhaust System and Precipitator Cleaning Technician
- For preliminary inspections and tests, contact the Fire Prevention Rangehood Unit at (718) 999-2499, 0365, 8103 or 2510.
- For annual inspections, as well as operation and maintenance requirements of Rangehood Systems, email Fire Prevention District Office Headquarters at: DistrictOfficeHeadquarters@fdny.nyc.gov or call (718) 999-2499, 0365, 8103 or 2510.
Get the Following Fire Code Chapters:
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