Do I Need an Engineer for a Commercial Kitchen?
Yes. Commercial kitchens require MEP engineering for exhaust hoods, gas plumbing, grease waste, and electrical loads, plus health department compliance that goes beyond standard building code. This is one of the most engineering-intensive TI types.
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Exhaust hood requirements
Type I hoods (grease-producing) need engineered exhaust with makeup air, fire suppression (Ansul), and structural support for the ductwork. The CFM calculations, duct sizing, and roof penetration details all require mechanical engineering. Most jurisdictions won't permit a kitchen without stamped hood drawings.
Plumbing and gas
Grease interceptors must be sized by fixture count and menu type. Gas lines need sizing calculations for the total BTU load. Floor drains, mop sinks, and hand sinks each have specific code requirements. Backflow prevention is mandatory on water connections.
Health department overlay
Beyond building code, the health department reviews kitchen layouts for food safety — hand sink placement, separation of clean and dirty workflows, ventilation adequacy. Engineering drawings need to reflect health code requirements, not just mechanical code. Coordinate both reviews early.
The bottom line
Commercial kitchens always need MEP engineering. The exhaust hood alone requires mechanical calculations, fire suppression, and structural support details.
Torch Engineering PLLC · (480) 490-0064 · info@torchengineering.com — PE stamping backed by Apex Grid Engineering.