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.
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
Get the Following Fire Code Chapters:
For assistance with applying for and receiving Permits and Letters of Approval on FDNY Business, contact the FDNY Customer Service Center by dialing 311, or via email at FDNY.BusinessSupport@FDNY.nyc.gov.