Commercial Hood Installation NYC | Manhattan & Brooklyn | (800) 200-2134

Commercial kitchen hood installation in New York City - Manhattan and Brooklyn. Type I grease exhaust hoods, all-welded grease duct, NYC DOB mechanical permits, FDNY compliance, CaptiveAire and custom fabrication. Express Kitchen Hoods. Call (800) 200-2134.

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Commercial kitchen hood installation throughout New York City — Manhattan and Brooklyn. Type I grease exhaust systems, all-welded grease duct, rooftop fan, make-up air, fire suppression coordination, and NYC Department of Buildings (DOB) mechanical permit management. FDNY compliant. Call (800) 200-2134.

NYC Commercial Hood Installation Challenges

Commercial kitchen hood installation in New York City presents a distinct set of challenges that differ meaningfully from suburban and Mid-Atlantic installations. Dense building conditions, multi-tenant high-rise and mid-rise buildings with shared mechanical systems, strict NYC Department of Buildings (DOB) permitting requirements, FDNY commercial kitchen inspection standards, and the logistical complexity of working in an urban environment where rooftop access, street-level material delivery, and elevator-based equipment movement are the norm rather than ground-level access — all of these factors require a contractor with direct NYC installation experience.

Express Kitchen Hoods performs commercial kitchen hood installations in Manhattan and Brooklyn, with experience across the full range of NYC building types — ground-floor restaurant spaces in mixed-use residential buildings, standalone commercial buildings, hotel kitchen installations, and ghost kitchen / commissary kitchen build-outs. We manage NYC DOB mechanical permit applications and coordinate with FDNY compliance requirements for commercial kitchen exhaust systems.

NYC Hood Installation Services

Type I Hood Supply & Installation

Type I grease exhaust hoods for all NYC commercial kitchen cooking equipment — fryers, griddles, charbroilers, ranges, wok ranges, and combination cooking lines. We supply standard commercial hood sizes from CaptiveAire, Accurex, and Halton, and can fabricate custom stainless steel hoods for non-standard kitchen configurations common in older NYC commercial spaces. All installations include proper overhang dimensions, fire suppression nozzle blocking, and grease filter installation per NFPA 96 requirements.

All-Welded Grease Duct

16-gauge black steel all-welded grease duct from the hood collar through the building to the rooftop exhaust fan. NYC buildings present particularly complex grease duct routing challenges — multiple floors of tenant space above restaurant grade, neighboring tenant fire-rated separation requirements, and shared shaft configurations that require careful coordination with building management. We design grease duct routing that complies with NFPA 96 clearance and enclosure requirements, and install access panels at all required locations for future NFPA 96 cleaning compliance.

NYC DOB Permit Management

NYC DOB requires a mechanical permit for commercial kitchen exhaust hood installations. The permit process involves a PE-stamped filing (required for most commercial kitchen exhaust scopes in NYC), equipment schedule, exhaust CFM calculations, and hood/duct drawings. We coordinate the permit application with a licensed PE for NYC DOB filing and manage the permit approval and inspection scheduling process. DOB permit coordination is included in our NYC hood installation scope — we do not leave the permit management as the restaurant operator’s responsibility.

Rooftop Fan & Make-Up Air

Rooftop exhaust fan installation including properly flashed roof curb penetration, rain cap, and electrical connection. Make-up air supply sized to balance the exhaust volume and prevent negative kitchen pressure — a particularly important consideration in NYC building configurations where negative pressure can affect upper-floor tenant air quality or building envelope performance. For NYC buildings with shared rooftop mechanical systems, we coordinate exhaust fan placement and exhaust discharge direction with building management to avoid conflicts with neighboring HVAC equipment and discharge path requirements.

FDNY & NYC Code Requirements

New York City commercial kitchen exhaust installations are governed by the NYC Mechanical Code (based on the IMC), NYC Fire Code, and NFPA 96. FDNY conducts commercial kitchen inspections independently of DOB mechanical inspections. A NYC restaurant can receive DOB final inspection approval for their mechanical permit while still having outstanding FDNY requirements for their kitchen fire suppression system, hood installation documentation, and operational clearance. We ensure that our installations meet both DOB mechanical inspection requirements and FDNY commercial kitchen compliance standards.

✓NYC DOB mechanical permit management included in installation scope
✓PE-stamped filing coordination for DOB submissions requiring engineering
✓FDNY commercial kitchen compliance — hood and duct documentation
✓Fire suppression contractor coordination for ANSUL system integration
✓Building management coordination for rooftop access and shaft use

Frequently Asked Questions — NYC Hood Installation

How long does a NYC DOB mechanical permit take for a hood installation?

NYC DOB mechanical permit timelines vary significantly based on filing type and current permit center workload. Standard plan review for a straightforward hood installation can take 4–8 weeks for standard review, or may qualify for expedited review in some circumstances. Filings that require PE stamps and full plan review take longer than self-certification or professional certification filings available to licensed professionals. We assess the appropriate filing route for each project and provide a realistic timeline estimate at the project planning stage. Call (800) 200-2134 early in the project timeline to allow adequate time for DOB permit processing before your target opening date.

Can you install a hood in a NYC building without a dedicated shaft?

It depends on the building configuration. In some NYC ground-floor restaurant spaces — particularly in older converted townhouses or loft buildings — grease duct routing to the rooftop without a dedicated shaft requires routing through tenant spaces with fire-rated enclosure, or creative exterior routing strategies. We assess shaft availability and routing options at the site survey stage and design the duct routing to minimize impact on other tenants while meeting NFPA 96 requirements. For particularly complex building configurations, the routing design may require coordination with the building’s architect or structural engineer. Call (800) 200-2134 to arrange a site assessment.