Commercial Kitchen Hood & Fire-Suppression System: Austin restaurant guide
Austin Fire Department / Development Services
What it is
Type I hood, grease duct and wet-chemical suppression over grease-producing equipment; AFD inspects the 'kitchen hood extinguishing system' before your Fire Final.
When a restaurant needs it
Fryers, griddles, ranges, charbroilers or other grease-vapor cooking.
How to apply
Hood and ductwork are shown on the mechanical plans and permitted through the building/mechanical permit; the suppression contractor installs the system and requests AFD's kitchen hood extinguishing system inspection.
Documents you’ll need
- Mechanical plans with hood/duct details
- Suppression system shop drawings and equipment listing
- Inspection request (AFD intake form)
Good to know
AFD's plan review page does not publish a separate hood submittal checklist — confirm with AFD Fire Prevention (512-974-0160) whether your suppression shop drawings go through the Fire System Plan Review Form. After opening, your suppression contractor's semi-annual hood-system inspection reports are filed with AFD through The Compliance Engine; AFD checks that it is up to date before scheduling any inspection. Wood/charcoal (solid-fuel) appliances need their own Type I hood, spark arrestor and extinguishing coverage under the 2024 IFC.
Official source
AFD — fire inspections (kitchen hood) · DSD — mechanical permits
Answer a few questions about your space and get every permit in order, with a timeline, a cost range, walkthroughs, and every application filled in for you to sign with Open.
Last reviewed 2026-10-06. Guidance only, not legal advice.