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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

Get the Following Fire Code Chapters:

Chapter 904 (PDF)

Chapter 609 (PDF)

Need Help?

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.

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