The Restaurant Owner's Range Hood Checklist.

Before you start: pre-permit checklist.

Work through this list before the first contractor visit. Most of the items below cost nothing and prevent expensive surprises later.

• Finalize your full equipment list — every cooking appliance in the kitchen.
• Identify which equipment produces grease-laden vapors (requires Type I hood).
• Identify which equipment produces only heat or steam (may allow Type II hood).
• Confirm ceiling height and available duct routing paths.
• Check with your landlord: does existing ductwork exist, and where does it terminate?
• Contact your local building department to confirm permit requirements and review timelines.
• Contact your local fire marshal's office to confirm fire suppression requirements.
• Identify your local health department inspector's expectations for hood design.

Hood type quick reference.

When in doubt: if it produces grease vapor, you need Type I. Always confirm with your fire marshal.

Questions to ask every contractor.

Run through these in your first walkthrough. The ones who can answer cleanly are the ones who will deliver cleanly.

Cost estimation worksheet.

Use the low/high ranges to sanity-check your quotes. Fill in the right column with what your contractor proposes.

Permit tracker.

Keep one row open for each approval. The job isn't done until every row is signed off.

Maintenance schedule — keep this on file.

Insurance and health-department audits will ask for these certificates. Build the cadence into your operations from day one.

Red flags to watch for.

If any of these show up in a bid, on site, or in a landlord conversation, slow down and ask hard questions before signing.