Commercial Cooking Systems Permit

Permit Description 

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

  • $70.00

Additional fees for acceptances tests of commercial cooking fire extinguishing systems may apply.

Inspection unit will review such fees at time of inspection.

Permit Length 

A FDNY inspector will visit the premise annually and perform an inspection prior to permit expiration

Application Requirements 

  • 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

Additional Information 

  • 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: or call (718) 999-2499, 0365, 8103 or 2510.

 Get the Following Fire Code Chapters:

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