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Apr 29, 2014 10:09 AM

restaurants with no kitchen hood

Does anyone know any current popular restaurants in NYC that operate without a hood in their kitchen?

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  1. If the restaurant has an oven, stove top, grill or deep fryer, then I would certainly think building codes would require an exhaust hood.

    1. I hope this answers your question:
      As a licensed Fire Suppression Contractor in NYC and one of the persons who authored the legislation on the licensing of Fire suppression system Installers, I can factually state that all and I mean all stationary establishments licensed by the City of NY for cooking food must have an appropriate exhaust hood with an approved fire suppression system installed in that hood, over the cooking equipment.
      If you find an establishment without it, you have a disaster waiting to happen, call the NY Fire Department, it is their mandate.

      15 Replies
      1. re: PHREDDY

        Even for waffle irons, soup pots, panini makers and toaster ovens?

        1. re: sal_acid

          Theoretically yes, although serving equipment like a soup well such as serving at a buffet or toaster ovens under a certain size do not require a hood or a fire suppression system, but if we are talking commercial toaster or a commercial soup kettle yes you need it. Point is most people have never been involved with or have really examined a commercial kitchen preparing food. There are a host of other requirements when constructing one these establishments and that is why construction is done by licensed professionals, who follow a firm plan and local building laws...afterall the building code in NYC is law not a rule..(Laws can only be changed by an act of legislation in NYC)

          1. re: PHREDDY

            i may be mis-remembering but i thought that in their rivington st incarnation baohaus used only electric steamers and induction burners . . . cant recall a hood but maybe someone with a better memory can corroborate.

            1. re: tex.s.toast

              Electric equipment, e.g., convection ovens, small tabletop deep fryers, hot plates, induction cooktops, soup warmers, hot dog rotating grills., electric grills, Cook and Hold ovens generally do not require hoods or exhaust systems. I've been in enough NYC kitchens to see them set up without hoods....They may be grandfathered over time and new specifications may be different now, but I would doubt it.

              1. re: fourunder

                In accurate at best. This is what I do to make a living since 1972.

                1. re: PHREDDY

                  I worked for one of the top kosher caterers in NYC. He had a commissary and I've been in all the kitchens of the top hotels. Convection ovens and Cook and hold ovens were not under any hoods. in many of them.

                  1. re: fourunder

                    Exactly, that is warming or keeping the food warm. An establishment with a certificate of occupancy for a commercial kitchen, with cooking equipment requires hoods and extinguishing equipment.
                    Does the commissary kitchen, where the food is cooked have a hood?, and is it within the NYC limits?

                    1. re: PHREDDY

                      Exactly, that is warming or keeping the food warm

                      Not exactly, they are cooking the food in the ovens without hoods in the electric ovens. They also have a cooking line and equipment fueled by gas under a hood. The same in many hotels as indicated. When you cook food for a 1000+ guests, cook & hold ovens are usually used.

                      1. re: fourunder

                        The cook and hold ovens/boxes are generally plug in , mobile on wheels?

                2. re: fourunder

                  I don't see any such broad exceptions in the NYS Mechanical Code:

                  507.2 Where required. A Type I or Type II hood shall be installed at or above all commercial cooking appliances in accordance with Sections 507.2.1 and 507.2.2.

                  507.2.3 Domestic cooking appliances used for commercial purposes. Domestic cooking appliances utilized for commercial purposes shall be provided with Type I or Type II hoods as required for the type of appliances and processes in accordance with Sections 507.2, 507.2.1 and 507.2.2.

                  Maybe PHREDDY, who's been doing this for 40 years, knows what he's talking about.

          2. re: PHREDDY

            If I have an induction cooktop in a commercial loft in NYC, do I need need fire suppression and venting exhaust hood?

            1. re: Takdigital

              I think you need qualified professional advice on the codes and standards for commercial equipment set ups.

              1. re: Takdigital

                Does the NYC Certificate of Occupancy for the space you are talking about allow you to live in that space as a residential dwelling?. If yes then no. If no then you are living/residing in a commercial space, which is not allowed in NYC.
                If you like you can go to www.DOB/ and check the CofO for the premise to check if you are residing lawfully.
                It so happens, that I have been called to testify as an expert in these matters, including the Schamburg Tower fire in 1992.

                1. re: PHREDDY

                  How about a 60 cooktop fondue restaurant. Listed commercial induction cooktops. Temperature up to 464 degrees. Mostly cooking with broth and some oil. Would a Type 1 hood be required? Why or why not.

                  1. re: boccaron

                    Again a, plan needs be filed with the NYC DOB, and upon plan examination a decision would be rendered, if it is a new or an altered existing restaurant, then the determination would be made with respect to cooking ventilation.

            2. The original comment has been removed
                1. re: ipsedixit

                  The actual bar no, but if they have a commercial kitchen, and it appears on the CofO for the space, yes.

                  1. re: PHREDDY

                    If the space doesnt have a commercial kitchen..say its a bar or lounge, can they set up say a panini maker, toaster oven or a soup kettle without having to create or build out a commercial kitchen?

                    1. re: Questions

                      If the food is cooked elsewhere and is only warmed at the premise, with the appropriate Certificate of Occupancy, then a hood is probably not needed. Much like when an off premises caterer prepares the food, and keep it warm in portable , electrically powered warming cabinets for serving at a different location other than where the food was cooked.
                      A soup kettle is defined a device to cook soup in. If they bring in the components and assemble then toast or grill a sandwich, it might be considered food preparation, if the sandwich is made and delivered then warmed up...that falls in line with cooked food that is warming.

                      1. re: PHREDDY

                        Thank yoi...last what would be needed if the lounge or bar wanted to prepare the foods on sight but only using equipment that didn't require a hood. What is the process? What's the procedure then.

                        1. re: Questions

                          As in selling the food that is prepared?...if you read further downstream I have posted a link to the NYC Building code that describes what equipment and situations where a "hood" is required.
                          Again prepared food sale and consumed on premise or preparing the food for sale and consumed on premise = a now you have to deal with the rules and regulations for both a bar and a restaurant...In all cases you will need NYC DOB permits and approvals, at the very least.

                          1. re: Questions

                            You can contact me directly, as my address is on my sure to indicate "Chowhound"

                            1. re: PHREDDY

                              Where is your address? You seem very knowledgeable and I wondering if you do any consulting?

                              1. re: ECampbellNYC

                                My email address is listed in my profile on chowhound...I do not solicit business in this forum, but will point you in the right direction..

                  2. Unless a ground floor Manhattan space already has an insulated vent stack in a multi-level, mixed use building, it is somewhere between hyper-expensive and impossible to retrofit one for a hood. Without one, a resto is extremely limited to cooking equipment that doesn't require one. Ground level restaurants are often a landlord's nightmare because of food odors and a lack of vapor barriers that annoy adjacent tenants.