NYC Rangehood / Fire Suppression Systems Approval: TM-R2 Applications for FDNY

For restaurants, food-service establishments, and other commercial kitchens in New York City, obtaining approval for a commercial cooking hood and fire suppression system involves coordination between the New York City Fire Department (FDNY) and the Department of Buildings (DOB).

One of the most important pieces of that process is the TM-R2 Application for Rangehood Plan Review, which is used by FDNY to review and approve the fire suppression system protecting commercial cooking equipment.

However, a common misconception is that the TM-R2 filing by itself covers the entire kitchen exhaust and mechanical installation. It does not.

When a project involves new or modified hoods, exhaust ductwork, exhaust fans, makeup air, gas piping, or other mechanical work, the applicable work generally also requires a corresponding DOB filing, including a Mechanical Systems filing when applicable.

Understanding how these filings work together can help restaurant owners, franchisees, architects, contractors, and project managers avoid delays during plan review and construction.

What Is a TM-R2 Application?

The TM-R2 Application for Rangehood Plan Review is an FDNY application used for the review and approval of commercial cooking fire extinguishing systems.

The application identifies the premises, business owner, licensed master fire suppression contractor, filing representative, filing status, and other information needed by FDNY to evaluate the proposed fire suppression system.

The current FDNY TM-R2 form specifically states that it is submitted with applications for Fire Department review and approval or acceptance of design and installation documents for commercial cooking fire extinguishing systems.

In practical terms, the TM-R2 filing is focused on the fire suppression portion of the commercial cooking system.

That typically means the system protecting cooking equipment such as:

• Fryers

• Griddles

• Range tops

• Broilers

• Woks

• Other grease-producing cooking equipment

The suppression system also protects portions of the commercial cooking exhaust system, including the hood, filters, and ductwork.

FDNY's current guidance identifies commercial rangehood fire suppression systems as systems designed to protect both the cooking equipment and associated ventilation components.

When Is a TM-R2 Required?

A TM-R2 filing is generally required for new commercial kitchen fire suppression installations and certain modifications or upgrades to existing systems.

FDNY specifically identifies new kitchen installations, including changes of ownership, as requiring a Rangehood Application. Other examples include certain upgrades to UL 300 systems and modifications resulting from rearrangement or removal of cooking equipment.

The exact filing requirements depend heavily on what is changing.

For example, simply replacing a component as part of routine maintenance is different from installing an entirely new suppression system.

Likewise, rearranging cooking equipment beneath an existing hood can involve a different filing path from a project that adds a new hood, modifies ductwork, relocates an exhaust fan, or changes the gas system.

That distinction is particularly important because work involving the hood, duct, fan system, plumbing, or gas shutoff valve can trigger DOB filing requirements in addition to the FDNY review.

What Is Included in the TM-R2 Package?

A typical TM-R2 submission requires substantially more than the application form itself.

FDNY's current Rangehood Fire-Suppression guidance calls for a rangehood plan prepared in an appropriate format and stamped by a qualified professional, such as a Licensed Master Fire Suppression Contractor (LMFSC), Professional Engineer (PE), or Registered Architect (RA).

The plans generally need to identify the fire suppression system manufacturer and applicable approval information, as well as the system components and relationship to the cooking equipment.

Depending on the system, the plan can include information such as:

• System manufacturer

• FDNY Certificate of Approval or applicable MEA information

• Control head

• Fusible links

• Cylinders

• Nozzles

• Flow points

• Cooking equipment dimensions

• Piping size, type, and length

• Gas shutoff valve

• Manual pull station

• Applicable design-manual components

• Required clearances

• Protected cooking appliances

The plan also needs to provide sufficient information for FDNY to determine that the proposed system is appropriate for the specific cooking equipment and hood arrangement.

This is why coordination between the kitchen equipment plan, hood manufacturer, fire suppression contractor, architect, mechanical engineer, and filing representative is so important.

The Relationship Between the TM-R2 and DOB Mechanical Systems Filing

This is where many restaurant projects become confusing.

The FDNY TM-R2 is not a substitute for the DOB filing of mechanical work.

If the project includes mechanical work associated with the commercial cooking exhaust system, that work must generally be addressed through DOB.

FDNY's guidance specifically states that ductwork, ventilation, or gas valve work must be filed with the Department of Buildings, and related DOB job filings should be identified on the TM-R2 application.

This means that a restaurant project can effectively have two coordinated permitting tracks:

DOB: approval of the physical building/mechanical work.

FDNY: approval of the fire suppression system protecting the commercial cooking operation.

The two filings should not be treated as completely independent projects.

What Does the DOB Mechanical Filing Cover?

The DOB Mechanical Systems filing can address the mechanical portion of the commercial kitchen installation.

Depending on the project scope, this can include elements such as:

• Type I commercial kitchen exhaust hoods

• Exhaust ductwork

• Exhaust fans

• Makeup-air systems

• Mechanical equipment

• Ventilation

• Associated mechanical equipment

• Related gas work where applicable and properly coordinated

A typical Type I commercial cooking ventilation system consists of the exhaust hood, grease filtration, exhaust duct, exhaust fan, fire suppression system, and makeup air. FDNY's commercial cooking study materials emphasize that the entire system must function as a fire-safe assembly.

The DOB filing therefore addresses the building and mechanical installation, while the TM-R2 addresses FDNY's review of the commercial cooking fire suppression system.

DOB NOW and Mechanical Systems

Mechanical Systems work is generally filed through DOB NOW: Build under the applicable work type.

DOB's current guidance identifies Mechanical Systems as one of the work types that must be filed through DOB NOW, subject to applicable exceptions. Mechanical Systems can also be combined with certain other DOB NOW work types when the filing structure permits it.

For a restaurant project, the design professional should determine the appropriate DOB filing structure based on the actual scope of work.

This is particularly important when a project involves multiple components—for example, a new restaurant fit-out involving architectural alterations, mechanical exhaust, plumbing, gas piping, and fire protection.

The DOB filing should accurately describe the work being performed rather than relying on the FDNY filing to establish approval for mechanical construction.

Why the Hood and Fire Suppression Systems Must Be Coordinated

A commercial cooking hood and its fire suppression system are not independent pieces of equipment.

The suppression system is designed around the actual cooking equipment and hood configuration.

If the equipment changes, the suppression system may need to change.

If the hood changes, the suppression system may need to change.

If the duct or exhaust configuration changes, the DOB mechanical filing may need to change—and the FDNY submission may need to address the corresponding modifications.

For example, imagine a restaurant originally designed with two fryers, a griddle, and a range beneath a Type I hood.

During construction, the owner decides to replace the griddle with a larger cooking appliance.

That seemingly simple equipment change could affect the fire suppression nozzle arrangement, flow points, protection requirements, and possibly the hood or exhaust design.

The solution is not simply to install the new appliance and modify the suppression system in the field.

The project team should determine whether revised DOB and FDNY approvals are required before proceeding.

Asbestos Compliance and Supporting Documentation

The TM-R2 process also requires supporting documentation beyond the suppression drawings.

FDNY's current guidance identifies DOB documentation establishing the legal commercial cooking use of the space, such as an applicable Certificate of Occupancy, approved Schedule A, or Letter of No Objection.

The application also incorporates asbestos-abatement compliance requirements.

Depending on the circumstances, the submission may require applicable DEP documentation, such as an ACP-5, or documentation establishing an applicable exemption.

These requirements are particularly important for renovation projects in existing commercial spaces.

A restaurant may have an existing hood and kitchen, but that does not automatically mean the existing building documentation supports the proposed use or that the existing mechanical and fire suppression systems can simply be modified without additional filings.

Project Authorization Comes After Approval

Obtaining FDNY plan approval is not necessarily the final step before construction or inspection.

For applicable FDNY plan types—including Rangehood Plans—a Project Authorization Request must be submitted through FDNY Business after the plan has been approved.

FDNY identifies Project Authorization as the authorization required to begin the work covered by the approved plan.

For rangehood work, the licensed master fire suppression contractor plays an important role in the authorization and inspection process.

After installation is completed, the contractor must coordinate the required FDNY inspection.

FDNY's inspection requirements can include the approved TM-R2 documentation, FDNY approval, applicable DOB documentation, permits, affidavits, and other required records.

A restaurant should therefore plan the permitting process from plan preparation through final inspection, rather than considering the TM-R2 approval to be the end of the process.

Common Mistakes That Can Delay a Restaurant Project

Several recurring problems can create unnecessary delays.

1. Filing the TM-R2 without coordinating DOB work

If the project includes new ductwork, ventilation, a hood, exhaust fan, or related mechanical work, the appropriate DOB filing should be coordinated with the FDNY submission.

2. Changing kitchen equipment after FDNY approval

Changing cooking equipment can affect the suppression system design.

The equipment shown on the approved plans should match the equipment actually being installed.

3. Incomplete supporting documentation

Missing occupancy documentation, asbestos documentation, contractor information, or other required materials can result in deficiencies.

4. Treating the fire suppression system as an isolated system

The hood, duct, fan, makeup air, cooking equipment, gas system, and suppression system function as an integrated commercial cooking system.

5. Waiting until construction is complete to identify discrepancies

Discovering that the installed hood or cooking equipment differs from the approved plans can create significant problems during inspection.

The best time to identify discrepancies is during design coordination—not at the final inspection.

A Better Approach to Restaurant Permitting

For restaurant and QSR projects, the most efficient approach is to coordinate the permitting process from the beginning.

Before filing, the project team should confirm:

1.       What cooking equipment is being installed?

2.       What type and size of hood is proposed?

3.       What suppression system will protect the equipment?

4.       Does the suppression system have the required FDNY approval?

5.       Is new or modified ductwork involved?

6.       Is an exhaust fan being installed or modified?

7.       Is makeup air required?

8.       Is gas piping or a gas shutoff valve being modified?

9.       What DOB Mechanical Systems filing is required?

10.    What existing DOB occupancy documentation supports the commercial cooking use?

11.    What asbestos documentation is required?

12.    What FDNY inspection and Project Authorization steps will follow approval?

Answering these questions before submission can prevent the FDNY and DOB filings from working against each other.

Final Takeaway

For a New York City restaurant project, obtaining approval for a commercial kitchen hood and fire suppression system is a coordinated permitting exercise—not simply an FDNY application.

The TM-R2 is the key FDNY application for review of the commercial cooking fire suppression system. The associated DOB Mechanical Systems filing addresses applicable mechanical construction, including the hood, exhaust, ventilation, and related work.

The two processes should be coordinated from the beginning.

When the kitchen equipment, hood, mechanical design, gas system, fire suppression system, DOB filing, FDNY submission, and eventual inspection all reflect the same scope, the project is much less likely to encounter avoidable objections, revisions, or inspection problems.

For restaurant owners, franchisees, architects, contractors, and developers, having an experienced permitting professional coordinate these requirements can help keep the project moving from design and plan approval through construction and final closeout.