(646) 772-1244

Master Fire Mechanical — NYC’s trusted fire protection partner for 50+ years, specializing in restaurant fire suppression, hood & duct systems, Ansul/Kidde/Pyrochem installs, FDNY testing & inspections, 3-RCNY compliance, violations removal, and 24/7 emergency service. Serving Manhattan, Brooklyn, Queens, Bronx, Staten Island & Westchester. 244 5th Avenue New York, NY 10001 (646) 772-1244 | MasterFireMechanical.com.

Case Study: America’s Food Basket – Commercial Kitchen Build-Out, 1380 Rockaway Parkway, Brooklyn NY America’s Food Basket at 1380 Rockaway Parkway in Brooklyn wanted to launch a full hot-food program inside a busy supermarket. The space had no compliant commercial hood, no NFPA 96–rated grease duct path, and no UL-300 suppression system. Without a complete mechanical build-out, FDNY approval and insurance sign-off were impossible. What Master Fire Mechanical Did: Designed and fabricated a custom Type I grease hood sized for multiple cooking appliances. Engineered NFPA 96–compliant grease ductwork through a narrow Brooklyn building envelope with tight shaft conditions. Installed a UL-300 Ansul R-102 fire suppression system with correct nozzle coverage based on appliance layout. Sized and installed exhaust and makeup air fans to meet NYC Mechanical Code and maintain proper CFM balance. Coordinated FDNY and DOB inspections, on-site testing, and as-built documentation for both landlord and insurer. Result: The new commercial kitchen at 1380 Rockaway Parkway passed FDNY inspection on the first visit, opened on schedule, and now supports continuous high-volume hot-food service with stable exhaust, compliant suppression, and minimal impact on the rest of the building.

Building a commercial kitchen for a New York City restaurant — especially in Brooklyn — is one of the most complex construction projects you’ll ever tackle. Every piece of the system has to work together: Type I hood, grease duct, exhaust fan, makeup air, and UL-300 fire suppression, all installed to FDNY, DOB, NFPA 96, and NYC Health Department standards. Master Fire Mechanical specializes in full mechanical build-outs for NYC restaurant kitchens. We design, fabricate, and install: Type I commercial hoods for grease-producing appliances NFPA 96–compliant grease duct systems and fire-rated shafts Exhaust and makeup air fans sized to NYC Mechanical Code UL-300 fire suppression systems approved by FDNY Testing, balancing, and documentation for final sign-offs We understand the realities of Brooklyn buildings: tight shafts, aging masonry cores, limited roof access, mixed-use structures, and landlords who demand clean, professional installs. We engineer systems that pass inspection the first time and perform under real service conditions. For owners and franchise groups, we can even deliver visual walkthroughs that look great on Meta Quest and Apple Vision Pro, helping everyone visualize the final kitchen layout before construction is complete.

Frequently Asked Questions – NYC & Brooklyn Commercial Kitchen Build-Outs Q1: How long does it take to build a commercial kitchen in NYC? Most NYC commercial kitchen build-outs take 4–12 weeks, depending on hood size, duct routing, roof access, landlord requirements, and FDNY/DOB inspection scheduling. Q2: Are UL-300 fire suppression systems required for restaurant kitchens? Yes. Any kitchen that cooks with grease or oil must have a UL-300 compliant fire suppression system installed inside a properly sized Type I hood. Q3: Can you install a Type I hood and grease duct in older Brooklyn buildings with limited shaft space? Yes. We specialize in older Brooklyn buildings with narrow chases and long duct runs. We design NFPA 96–compliant ductwork that respects structure, fire-rating, and code. Q4: Do you handle FDNY and DOB permits and inspections? Yes. Master Fire Mechanical manages drawings, permits, airflow testing, suppression testing, and inspection scheduling with FDNY and DOB, plus coordination with building management. Q5: Can you upgrade an existing NYC restaurant kitchen to current code? Absolutely. We retrofit older kitchens with new hoods, ducts, exhaust fans, makeup air, and UL-300 suppression to meet current NFPA 96, FDNY, and DOB requirements.

Category	NYC Requirement	Typical Cost Range	Common Issues	Master Fire Mechanical Advantage
Type I Hood & Duct	NFPA 96, 3-RCNY	$8,000–$40,000	Limited shaft space, incorrect overhang	Custom hood sizing and engineered routing
UL-300 Fire Suppression	FDNY & UL-300	$3,000–$9,000	Nozzle mismatch, appliance changes	FDNY-approved design and proper coverage
Exhaust & Makeup Air	NYC Mechanical Code	$5,000–$18,000	Negative pressure, smoke migration	Balanced CFM and comfort-focused design
Inspections & Sign-Off	FDNY, DOB, Landlord	Project-specific	Failed inspections, rework, delays	End-to-end testing, documentation, and coordination

If you’re planning a new restaurant kitchen in Brooklyn’s East New York area, nearby neighborhoods like Canarsie and Flatbush, or anywhere in NYC, Master Fire Mechanical can engineer the entire system — hood, duct, exhaust, makeup air, and UL-300 suppression — to pass inspection the first time. Call (646) 772-1244 to schedule a commercial kitchen build-out consultation for your Brooklyn or NYC restaurant

Construcción de Cocinas Comerciales para Restaurantes en Brooklyn y NYC Master Fire Mechanical diseña e instala cocinas comerciales completas para restaurantes, supermercados y locales de comida en Brooklyn y en toda la Ciudad de Nueva York. Nos encargamos de la campana tipo I, ductos para grasa, ventilación, aire de reposición y sistemas de supresión contra incendios UL-300 aprobados por el FDNY. Si está abriendo una cocina nueva o actualizando una existente en barrios como East New York, Canarsie o Flatbush, llame al (646) 772-1244 para una consulta sobre su proyecto de cocina comercial.