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Kitchen hood fire-suppression system (SFFD review and acceptance test): San Francisco restaurant guide

SF Fire Department — Bureau of Fire Prevention

What it is

Cooking that produces grease-laden vapor needs a Type I hood with an automatic fire-extinguishing system; SFFD reviews the system on the building/mechanical permit and witnesses the acceptance test before the kitchen can operate.

When a restaurant needs it

Fryers, griddles, ranges, charbroilers, woks or solid-fuel cooking.

How to apply

Your suppression contractor submits the system drawings with the DBI mechanical (hood) permit; schedule the SFFD witness test before the DPH final.

Documents you’ll need

Fee
Per SF Fire Code Table 106-A; inspections billed by SFFD
Processing time
Varies
Renewal
Hoods and ducts must be serviced every 6 months and records kept on site (SF building permits for business guidance); suppression system semi-annual service
Who files
Submitted and installed by a licensed fire-suppression contractor.

Good to know

SFFD does not publish a hood-specific application page; the Operational Permit Section ((628) 652-3260) will confirm which drawings and tests your system needs.

Official source

SF — building permits for business (hood servicing every 6 months, Place of Assembly for 50+) · SFFD — permits and fees

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Last reviewed 2026-10-06. Guidance only, not legal advice.