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What Does a Commercial Kitchen Hood and Grease Trap Really Cost in a Buildout?

📖 1,915 words🗓️ Published Jun 23, 2026

Direct Answer

A complete Type I hood system — the grease-rated exhaust hood every fryer, griddle, and char-broiler legally requires — runs $20,000–$50,000 installed for a typical restaurant, and that's *before* the grease trap. Add the Ansul (wet-chemical) fire suppression system at $4,000–$10,000, make-up air (MAU) units at $8,000–$25,000 to replace the air the hood exhausts, and rooftop exhaust fans and ductwork at $6,000–$20,000, and a full Type I package lands at $35,000–$80,000+. The grease trap is a separate, sneaky cost: a small under-sink hydromechanical interceptor runs $500–$3,000, but most jurisdictions now require an exterior in-ground gravity grease interceptor (GGI) sized at 1,000–2,000+ gallons, which costs $10,000–$40,000+ installed because it means excavation, plumbing, and sometimes tearing up a parking lot. The number that wrecks budgets is make-up air — people forget that exhausting 3,000–8,000 CFM out the roof requires pulling that much *tempered* air back in, and a heated/cooled MAU unit plus its gas and electrical hookups can add $15,000–$30,000 by itself. The money move that saves the most: if your menu doesn't produce grease-laden vapor, design around a Type II hood instead — Type II (for steam, heat, and moisture only, like ovens and dishwashers) costs a fraction, often $5,000–$15,000, with no Ansul and far simpler ducting. And make the landlord deliver the grease interceptor and the roof penetration/structural support as base-building work — these are permanent building infrastructure, not your decor.

Type I vs Type II — The Decision That Sets The Budget

This single classification drives tens of thousands of dollars. Get it right at menu design, not at permitting.

Type I hood — required over equipment producing grease-laden vapors: fryers, griddles, char-broilers, ranges, woks, salamanders. Requires welded grease-tight ductwork, Ansul suppression, make-up air, and regular NFPA 96 cleaning. Cost: $20,000–$50,000 for the hood, $35,000–$80,000+ all-in with MAU, fans, ducts, and Ansul.
Type II hood — for heat and moisture only: ovens, steamers, dishwashers, no grease. No Ansul, no grease duct, simpler MAU. Cost: $5,000–$15,000 installed.

The trap operators fall into: putting a single fryer on the menu and triggering the entire Type I package. If you can run a fryer-free or convection-oven menu, you may legally qualify for Type II and save $30,000–$60,000. Have your kitchen designer and the local mechanical code official confirm the classification before you order equipment.

Full Cost Breakdown

The full Type I plus interceptor itemized:

Type I hood (canopy, baffle filters): $20,000–$50,000
Ansul wet-chemical suppression: $4,000–$10,000 (plus annual inspection ~$300–$600)
Make-up air unit (tempered): $8,000–$25,000
Rooftop exhaust fan(s) + welded grease duct: $6,000–$20,000
Roof curb, penetration, structural support, fire-rated chase: $5,000–$20,000
Gas and electrical connections, controls, interlocks: $4,000–$12,000
Grease interceptor: $500–$3,000 (under-sink) or $10,000–$40,000+ (exterior in-ground)
Permits, mechanical engineering, balancing report: $5,000–$15,000

All-in Type I + exterior interceptor: roughly $60,000–$150,000+. This is why a commercial kitchen is the most expensive square footage in any buildout.

Why The Grease Trap Is A Hidden Trap

The interceptor itself is rarely the worst part — it's where it has to go. Most municipalities require an exterior in-ground gravity grease interceptor sized by fixture count and flow (commonly 1,000–2,000 gallons, sometimes larger). Installing it means:

Excavation and concrete in the parking lot or sidewalk: a chunk of the $10,000–$40,000.
Re-trenching the kitchen waste line to route grease-bearing drains through the interceptor (and *only* those — sanitary/restroom waste must bypass it).
Possible utility/easement conflicts if the building's sewer lateral runs somewhere inconvenient.
Ongoing pump-outs at $150–$500 per service, every 1–3 months.

If the building has never housed a restaurant, assume there's no interceptor and budget for the full exterior install — and make it a landlord-delivered condition.

Make The Landlord Pay (And Don't Get Screwed)

The grease interceptor and exhaust infrastructure are permanent building improvements that outlive your lease — frame them that way.

Push the grease interceptor and roof work to base building. An in-ground interceptor stays with the building forever; the roof curb, structural support, and exhaust penetration are part of the structure. A landlord marketing a space as restaurant-ready should deliver these. If they won't fund them outright, amortize the cost into rent at 6–9% instead of paying cash up front.

Demand a clear delivery condition in writing. Get the lease to specify exactly what the landlord delivers: interceptor (and size), gas service (and BTU capacity), electrical service, HVAC stub, roof structural capacity for the curb, and grease waste line. Vague "vanilla shell" language lets a landlord hand you a space that needs $80,000 of infrastructure you assumed was included.

Get a real F&B TI allowance. Restaurant TI allowances commonly run $50–$100+ per square foot — sometimes far higher for a desirable tenant. Have the landlord fund and amortize anything above the allowance.

Confirm roof and gas capacity before signing. A roof that can't structurally carry the exhaust fans and MAU, or a gas service too small for your equipment BTUs, becomes a $20,000–$60,000 surprise. Make adequacy a landlord representation in the lease.

Cap CAM and exclude capital costs. Negotiate a 3–5% cap on controllable CAM, exclude roof/structure/parking replacement, and reserve an audit right — kitchens get hit hard on operating-expense pass-throughs.

Strike or cap the restoration clause. At lease end, restoration could force you to remove the hood, cap the gas, demo the duct, and abandon the interceptor — $15,000–$50,000+. Negotiate that you may leave the infrastructure (it benefits the next tenant) and cap any restoration obligation.

Free rent through the long buildout. A full kitchen takes 4–8 months with health/fire/mechanical permitting. Negotiate 4–8 months of abated rent covering it.

flowchart TD A[Menu defined] --> B{Grease-laden vapor?under br/over fryer/griddle/char-broiler} B -- No --> C["Type II hoodunder br/over $5-15k, no Ansul"] B -- Yes --> D[Type I hood $20-50k] D --> E[Ansul suppression $4-10k] E --> F[Make-up air unit $8-25k] F --> G[Roof fans + welded duct $6-20k] G --> H{Grease interceptor required?} H -- Under-sink ok --> I[Hydromechanical $0.5-3k] H -- Exterior required --> J["In-ground GGI 1000-2000galunder br/over $10-40k + excavation"] C --> K["Health/fire sign-off"] I --> K J --> K

flowchart LR A[LOI] --> B["Interceptor + roof curbunder br/at least base building"] B --> C["Written delivery spec:under br/over gas BTU/elec/roof/waste"] C --> D["F&B TI allowance $50-100/sf"] D --> E["Amortize overage 6-9%"] E --> F["Roof + gas capacityunder br/at least landlord representation"] F --> G["Cap CAM 3-5% + audit"] G --> H["Strike/cap restoration"] H --> I[4-8 mo free rent] I --> J[Sign]

Related on PULSE

[How do you start a commercial kitchen exhaust hood cleaning business in 2027?](/knowledge/q9697)
[Should I open or buy a Grease Monkey franchise in 2027?](/knowledge/q15270)
[Do I Need a Grease Interceptor, and What Does It Cost?](/knowledge/q13771)
[How Do I Avoid the 'Controllable vs Uncontrollable' CAM Trap?](/knowledge/q13749)
[CPI Security panel upgrade fees in 2027 — the 3G/4G sunset trap](/knowledge/q11033)
[Chief's auto-renewal trap in 2027 — the 30-day window that catches members off-guard](/knowledge/q10984)

Hidden Costs You Can't Ignore

Beyond the hood and trap themselves, expect structural and utility upgrades that can add 30–50% to your total. If your space lacks a concrete pad for a rooftop exhaust fan, that’s $2,000–$5,000 for demo and pour. Electrical service upgrades to handle a 7.5–10 HP fan motor and Ansul system interlock run $3,000–$8,000 if your panel needs a new breaker or feeder. Plumbing rough-ins for a grease trap — especially an indoor unit requiring a dedicated vent and cleanout — typically cost $2,500–$6,000 depending on distance to the main drain. Fire alarm tie-ins (hood activation must shut down gas and signal the building) add $1,500–$4,000. These are not optional; they’re code-mandated in most jurisdictions.

Regional and Permit Variations

Costs swing wildly by location. In high-cost metros (NYC, San Francisco, Seattle), labor rates push hood installation to $35,000–$55,000 and grease traps to $6,000–$12,000. In mid-market cities (Denver, Austin, Nashville), expect $25,000–$40,000 for the hood and $4,000–$8,000 for the trap. Permit fees alone range from $500–$3,000, and engineering stamps for hood exhaust calculations cost $1,000–$3,000. Always budget a 10–15% contingency for unexpected structural surprises — old buildings often hide duct chases that need re-routing.

FAQ

What is the typical price range for a commercial kitchen hood system? A basic Type I hood for a small kitchen can cost $2,000–$5,000, while a larger custom hood with fire suppression and exhaust ductwork often runs $8,000–$20,000. Installation, including ductwork and electrical, can add another $3,000–$10,000 depending on complexity.

How much does a grease trap usually cost for a new buildout? A standard 20–40 pound passive grease trap costs $300–$1,500, but larger units (50–100 pounds) range from $1,500–$4,000. Installation, including plumbing and concrete work for in-ground traps, can add $1,000–$3,000.

Are there ongoing costs after installation? Yes, hood filters need regular cleaning (every 1–3 months) costing $100–$400 per visit, and grease traps require pumping every 1–3 months at $100–$300 per service. Fire suppression system inspections run $150–$400 annually.

Do local codes affect the cost significantly? Absolutely. Some jurisdictions require higher CFM exhaust rates, specific duct materials, or larger grease traps, which can increase total costs by 20–50%. Always check local health and fire codes before budgeting.

Can I save money by buying used equipment? Used hoods and grease traps are available for 30–60% less than new, but you risk compatibility issues, missing certifications, or hidden damage. Factor in potential modifications and inspection fees, which can offset savings.

What is the total cost range for a complete hood and grease trap system in a buildout? For a small to medium restaurant, expect $10,000–$30,000 including equipment, installation, ductwork, and plumbing. Larger or custom setups can exceed $40,000. Always get multiple quotes from licensed contractors.

Sources

NFPA 96, *Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations* — Type I hood, duct, and cleaning requirements.
International Mechanical Code (IMC), Chapter 5 — Type I vs Type II hood classification and make-up air requirements.
RSMeans Building Construction Cost Data — hood, MAU, exhaust, and grease interceptor unit pricing.
Uniform Plumbing Code (UPC) / EPA pretreatment guidance — grease interceptor sizing and gravity vs hydromechanical requirements.
CBRE, *U.S. Restaurant & Retail Figures* — restaurant TI allowance benchmarks and delivery conditions.
Cushman & Wakefield, *Restaurant Buildout Cost Guide* — kitchen infrastructure and base-building negotiation norms.
JLL, *Food & Beverage Tenant Trends* — TI structures and amortization for restaurant tenants.
BOMA International, *Operating Expense (CAM) Standards* — controllable expense caps and audit rights.

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<svg xmlns="https://www.w3.org/2000/svg" viewBox="0 0 1200 340" role="img" aria-label="What Does a Commercial Kitchen Hood and Grease Trap Really Cost in a Buildout? — PULSE Buildouts"><rect width="1200" height="340" fill="#EBE9DE"/><rect width="14" height="340" fill="#C0531F"/><text x="58" y="116" font-family="Arial,Helvetica,sans-serif" font-size="32" font-weight="800" letter-spacing="3" fill="#C0531F">PULSE BUILDOUTS · COMMERCIAL REAL ESTATE</text><text x="56" y="198" font-family="Arial,Helvetica,sans-serif" font-size="60" font-weight="800" fill="#2b2b2b">Save money. Don&#8217;t get screwed.</text><text x="58" y="258" font-family="Arial,Helvetica,sans-serif" font-size="30" font-weight="600" fill="#6b5b4d">Leases, TI, NNN &amp; buildouts — negotiated in your favor</text><g transform="translate(1010,86)" fill="none" stroke="#C0531F" stroke-width="9" stroke-linejoin="round"><rect x="20" y="40" width="150" height="130"/><line x1="20" y1="40" x2="95" y2="6"/><line x1="170" y1="40" x2="95" y2="6"/><rect x="50" y="80" width="36" height="36"/><rect x="104" y="80" width="36" height="36"/><rect x="74" y="128" width="42" height="42"/></g></svg>

# What Does a Commercial Kitchen Hood and Grease Trap Really Cost in a Buildout?

## Direct Answer

A complete **Type I hood system** — the grease-rated exhaust hood every fryer, griddle, and char-broiler legally requires — runs **$20,000–$50,000 installed** for a typical restaurant, and that's *before* the grease trap. Add the **Ansul (wet-chemical) fire suppression system at $4,000–$10,000**, **make-up air (MAU) units at $8,000–$25,000** to replace the air the hood exhausts, and **rooftop exhaust fans and ductwork at $6,000–$20,000**, and a full Type I package lands at **$35,000–$80,000+.** The grease trap is a separate, sneaky cost: a small **under-sink hydromechanical interceptor runs $500–$3,000**, but most jurisdictions now require an exterior **in-ground gravity grease interceptor (GGI)** sized at **1,000–2,000+ gallons**, which costs **$10,000–$40,000+** installed because it means excavation, plumbing, and sometimes tearing up a parking lot. The number that wrecks budgets is **make-up air** — people forget that exhausting **3,000–8,000 CFM** out the roof requires pulling that much *tempered* air back in, and a heated/cooled MAU unit plus its gas and electrical hookups can add **$15,000–$30,000** by itself. The money move that saves the most: **if your menu doesn't produce grease-laden vapor, design around a Type II hood instead** — Type II (for steam, heat, and moisture only, like ovens and dishwashers) costs a fraction, often **$5,000–$15,000**, with no Ansul and far simpler ducting. And make the landlord deliver the grease interceptor and the roof penetration/structural support as **base-building work** — these are permanent building infrastructure, not your decor.

## Type I vs Type II — The Decision That Sets The Budget

![What Does a Commercial Kitchen Hood and Grease Trap Really Cost in — Type I vs Type II — The Decision That Sets The Budget](https://image.pollinations.ai/prompt/high%20quality%20editorial%20business%20professional%20office%20photograph%20illustrating%20Type%20I%20vs%20Type%20II%20%E2%80%94%20The%20Decision%20That%20Sets%20The%20Budget%20What%20Does%20a%20Commercial%20Kit%2C%20realistic%20magazine%20style%2C%20warm%20light%2C%20no%20text%2C%20no%20watermark?width=1200&height=675&nologo=true&model=flux&seed=57197)


This single classification drives tens of thousands of dollars. **Get it right at menu design, not at permitting.**

- **Type I hood** — required over equipment producing **grease-laden vapors**: fryers, griddles, char-broilers, ranges, woks, salamanders. Requires **welded grease-tight ductwork**, **Ansul suppression**, **make-up air**, and regular **NFPA 96 cleaning.** Cost: **$20,000–$50,000** for the hood, **$35,000–$80,000+** all-in with MAU, fans, ducts, and Ansul.
- **Type II hood** — for **heat and moisture only**: ovens, steamers, dishwashers, no grease. **No Ansul, no grease duct, simpler MAU.** Cost: **$5,000–$15,000** installed.

The trap operators fall into: putting a single fryer on the menu and triggering the entire Type I package. If you can run a fryer-free or convection-oven menu, you may legally qualify for Type II and **save $30,000–$60,000.** Have your kitchen designer and the local mechanical code official confirm the classification **before** you order equipment.

## Full Cost Breakdown

![What Does a Commercial Kitchen Hood and Grease Trap Really Cost in — Full Cost Breakdown](https://image.pollinations.ai/prompt/high%20quality%20editorial%20business%20professional%20office%20photograph%20illustrating%20Full%20Cost%20Breakdown%20What%20Does%20a%20Commercial%20Kitchen%20Hood%20and%20Grease%20Trap%20Really%20C%2C%20realistic%20magazine%20style%2C%20warm%20light%2C%20no%20text%2C%20no%20watermark?width=1200&height=675&nologo=true&model=flux&seed=96665)


```mermaid
flowchart TD
    A[Menu defined] --> B{Grease-laden vapor?under br/over fryer/griddle/char-broiler}
    B -- No --> C[Type II hoodunder br/over $5-15k, no Ansul]
    B -- Yes --> D[Type I hood $20-50k]
    D --> E[Ansul suppression $4-10k]
    E --> F[Make-up air unit $8-25k]
    F --> G[Roof fans + welded duct $6-20k]
    G --> H{Grease interceptor required?}
    H -- Under-sink ok --> I[Hydromechanical $0.5-3k]
    H -- Exterior required --> J[In-ground GGI 1000-2000galunder br/over $10-40k + excavation]
    C --> K[Health/fire sign-off]
    I --> K
    J --> K
```

The full Type I plus interceptor itemized:

- **Type I hood (canopy, baffle filters):** $20,000–$50,000
- **Ansul wet-chemical suppression:** $4,000–$10,000 (plus annual inspection ~$300–$600)
- **Make-up air unit (tempered):** $8,000–$25,000
- **Rooftop exhaust fan(s) + welded grease duct:** $6,000–$20,000
- **Roof curb, penetration, structural support, fire-rated chase:** $5,000–$20,000
- **Gas and electrical connections, controls, interlocks:** $4,000–$12,000
- **Grease interceptor:** $500–$3,000 (under-sink) **or** $10,000–$40,000+ (exterior in-ground)
- **Permits, mechanical engineering, balancing report:** $5,000–$15,000

**All-in Type I + exterior interceptor: roughly $60,000–$150,000+.** This is why a commercial kitchen is the most expensive square footage in any buildout.

## Why The Grease Trap Is A Hidden Trap

![What Does a Commercial Kitchen Hood and Grease Trap Really Cost in — Why The Grease Trap Is A Hidden Trap](https://image.pollinations.ai/prompt/high%20quality%20editorial%20business%20professional%20office%20photograph%20illustrating%20Why%20The%20Grease%20Trap%20Is%20A%20Hidden%20Trap%20What%20Does%20a%20Commercial%20Kitchen%20Hood%20and%20Gre%2C%20realistic%20magazine%20style%2C%20warm%20light%2C%20no%20text%2C%20no%20watermark?width=1200&height=675&nologo=true&model=flux&seed=47271)


The interceptor itself is rarely the worst part — it's **where it has to go.** Most municipalities require an **exterior in-ground gravity grease interceptor** sized by fixture count and flow (commonly **1,000–2,000 gallons**, sometimes larger). Installing it means:

- **Excavation and concrete** in the parking lot or sidewalk: a chunk of the **$10,000–$40,000.**
- **Re-trenching the kitchen waste line** to route grease-bearing drains through the interceptor (and *only* those — sanitary/restroom waste must bypass it).
- **Possible utility/easement conflicts** if the building's sewer lateral runs somewhere inconvenient.
- **Ongoing pump-outs** at **$150–$500 per service**, every 1–3 months.

If the building has **never housed a restaurant**, assume there's **no interceptor** and budget for the full exterior install — and make it a landlord-delivered condition.

## Make The Landlord Pay (And Don't Get Screwed)

The grease interceptor and exhaust infrastructure are **permanent building improvements** that outlive your lease — frame them that way.

**Push the grease interceptor and roof work to base building.** An in-ground interceptor stays with the building forever; the roof curb, structural support, and exhaust penetration are part of the structure. A landlord marketing a space as **restaurant-ready** should deliver these. If they won't fund them outright, **amortize the cost into rent at 6–9%** instead of paying cash up front.

**Demand a clear delivery condition in writing.** Get the lease to specify exactly what the landlord delivers: **interceptor (and size), gas service (and BTU capacity), electrical service, HVAC stub, roof structural capacity for the curb, and grease waste line.** Vague "vanilla shell" language lets a landlord hand you a space that needs **$80,000** of infrastructure you assumed was included.

**Get a real F&B TI allowance.** Restaurant TI allowances commonly run **$50–$100+ per square foot** — sometimes far higher for a desirable tenant. Have the landlord fund and amortize anything above the allowance.

**Confirm roof and gas capacity before signing.** A roof that can't structurally carry the exhaust fans and MAU, or a gas service too small for your equipment BTUs, becomes a **$20,000–$60,000** surprise. Make adequacy a **landlord representation** in the lease.

**Cap CAM and exclude capital costs.** Negotiate a **3–5% cap on controllable CAM**, exclude roof/structure/parking replacement, and reserve an **audit right** — kitchens get hit hard on operating-expense pass-throughs.

**Strike or cap the restoration clause.** At lease end, restoration could force you to **remove the hood, cap the gas, demo the duct, and abandon the interceptor** — **$15,000–$50,000+.** Negotiate that you may leave the infrastructure (it benefits the next tenant) and cap any restoration obligation.

**Free rent through the long buildout.** A full kitchen takes **4–8 months** with health/fire/mechanical permitting. Negotiate **4–8 months of abated rent** covering it.

```mermaid
flowchart LR
    A[LOI] --> B[Interceptor + roof curbunder br/at least base building]
    B --> C[Written delivery spec:under br/over gas BTU/elec/roof/waste]
    C --> D[F&B TI allowance $50-100/sf]
    D --> E[Amortize overage 6-9%]
    E --> F[Roof + gas capacityunder br/at least landlord representation]
    F --> G[Cap CAM 3-5% + audit]
    G --> H[Strike/cap restoration]
    H --> I[4-8 mo free rent]
    I --> J[Sign]
```

<!--pillar-weave-->
## Related on PULSE

- [How do you start a commercial kitchen exhaust hood cleaning business in 2027?](/knowledge/q9697)
- [Should I open or buy a Grease Monkey franchise in 2027?](/knowledge/q15270)
- [Do I Need a Grease Interceptor, and What Does It Cost?](/knowledge/q13771)
- [How Do I Avoid the 'Controllable vs Uncontrollable' CAM Trap?](/knowledge/q13749)
- [CPI Security panel upgrade fees in 2027 — the 3G/4G sunset trap](/knowledge/q11033)
- [Chief's auto-renewal trap in 2027 — the 30-day window that catches members off-guard](/knowledge/q10984)

## Hidden Costs You Can't Ignore

Beyond the hood and trap themselves, expect **structural and utility upgrades** that can add 30–50% to your total. If your space lacks a **concrete pad** for a rooftop exhaust fan, that’s **$2,000–$5,000** for demo and pour. **Electrical service upgrades** to handle a 7.5–10 HP fan motor and Ansul system interlock run **$3,000–$8,000** if your panel needs a new breaker or feeder. **Plumbing rough-ins** for a grease trap — especially an indoor unit requiring a dedicated vent and cleanout — typically cost **$2,500–$6,000** depending on distance to the main drain. **Fire alarm tie-ins** (hood activation must shut down gas and signal the building) add **$1,500–$4,000**. These are not optional; they’re code-mandated in most jurisdictions.

## Regional and Permit Variations

Costs swing wildly by location. In **high-cost metros** (NYC, San Francisco, Seattle), labor rates push hood installation to **$35,000–$55,000** and grease traps to **$6,000–$12,000**. In **mid-market cities** (Denver, Austin, Nashville), expect **$25,000–$40,000** for the hood and **$4,000–$8,000** for the trap. **Permit fees** alone range from **$500–$3,000**, and **engineering stamps** for hood exhaust calculations cost **$1,000–$3,000**. Always budget a 10–15% **contingency** for unexpected structural surprises — old buildings often hide duct chases that need re-routing.

## FAQ

**What is the typical price range for a commercial kitchen hood system?**  
A basic Type I hood for a small kitchen can cost $2,000–$5,000, while a larger custom hood with fire suppression and exhaust ductwork often runs $8,000–$20,000. Installation, including ductwork and electrical, can add another $3,000–$10,000 depending on complexity.

**How much does a grease trap usually cost for a new buildout?**  
A standard 20–40 pound passive grease trap costs $300–$1,500, but larger units (50–100 pounds) range from $1,500–$4,000. Installation, including plumbing and concrete work for in-ground traps, can add $1,000–$3,000.

**Are there ongoing costs after installation?**  
Yes, hood filters need regular cleaning (every 1–3 months) costing $100–$400 per visit, and grease traps require pumping every 1–3 months at $100–$300 per service. Fire suppression system inspections run $150–$400 annually.

**Do local codes affect the cost significantly?**  
Absolutely. Some jurisdictions require higher CFM exhaust rates, specific duct materials, or larger grease traps, which can increase total costs by 20–50%. Always check local health and fire codes before budgeting.

**Can I save money by buying used equipment?**  
Used hoods and grease traps are available for 30–60% less than new, but you risk compatibility issues, missing certifications, or hidden damage. Factor in potential modifications and inspection fees, which can offset savings.

**What is the total cost range for a complete hood and grease trap system in a buildout?**  
For a small to medium restaurant, expect $10,000–$30,000 including equipment, installation, ductwork, and plumbing. Larger or custom setups can exceed $40,000. Always get multiple quotes from licensed contractors.

## Sources

- NFPA 96, *Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations* — Type I hood, duct, and cleaning requirements.
- International Mechanical Code (IMC), Chapter 5 — Type I vs Type II hood classification and make-up air requirements.
- RSMeans Building Construction Cost Data — hood, MAU, exhaust, and grease interceptor unit pricing.
- Uniform Plumbing Code (UPC) / EPA pretreatment guidance — grease interceptor sizing and gravity vs hydromechanical requirements.
- CBRE, *U.S. Restaurant & Retail Figures* — restaurant TI allowance benchmarks and delivery conditions.
- Cushman & Wakefield, *Restaurant Buildout Cost Guide* — kitchen infrastructure and base-building negotiation norms.
- JLL, *Food & Beverage Tenant Trends* — TI structures and amortization for restaurant tenants.
- BOMA International, *Operating Expense (CAM) Standards* — controllable expense caps and audit rights.

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