/ Hub · IMC 506–508 · Commercial kitchens
Kitchen exhaust that survives plan review and the roof.
Type I 507.2 · Makeup-air hub · Makeup-air equality check · Type I / Type II pathfinder · Hood + interceptor
Grease duct, hood type, makeup air, and outlet termination are where restaurant TIs lose weeks. Masterbuild treats IMC 506–508 as a coordination problem on the drawings — not a note that says “per code.”
What the drawings should identify
- Hood type (Type I vs Type II) and the cooking equipment that drives it
- Hood size, location, and listed or engineered basis
- Grease-duct material, slope, cleanouts, and fire-rated enclosure where required
- Outlet termination: above-roof height, wall-termination limits, and separation to air intakes, property lines, and openings
- Makeup air quantity, location, and interlock with exhaust
- Suppression, fire-alarm, and electrical interfaces called, not assumed
- Access for filters, ducts, and rooftop equipment in a coastal / HVHZ setting
What commonly goes wrong
Type II specified for grease-laden cooking
The menu changed; the hood did not. Plan review will not argue with the equipment schedule.
Termination that clears the roof but not the intake
IMC 506.3.13 separation is a site problem as much as a duct problem. See Daily Code Talk on 506.3.13.
Makeup air treated as “the GC will figure it out”
Undercut doors are not a makeup-air strategy for a Type I hood. IMC 508 belongs on the M-sheets with numbers.
Daily Code Talk on this hub
- IMC 506 grease exhaust series
- IMC 507 commercial kitchen hoods
- IMC 508 makeup air
- Chapter 5 Exhaust Systems Field Guide — paid working system covering 501–513
- Type I vs Type II pathfinder · Type II 507.3 · Type II ducts 506.4 — educational classification before you price grease duct
- Restaurant / TI MEP in Miami
What to send for a kitchen / restaurant scope
Architectural floor plan; kitchen equipment schedule; hood information or cut sheets; existing HVAC information; permit comments if any; photos of the existing termination on a renovation. Folio and jurisdiction help on Miami-Dade and Miami Beach jobs.
Does a restaurant TI in Miami always need a Type I hood engineered?
If the cooking produces grease-laden vapor, the Type I path typically controls. Confirm the menu, equipment, and AHJ path before assuming a Type II or a residential hood will pass.
Send the kitchen plan
Put “kitchen exhaust” in the subject. Attach or link the architectural plan and the equipment schedule. That is enough to start a written scope.
Send Project Background+1 (786) 398-6940 · osmany.portal@masterbuildconsulting.com
Masterbuild provides engineering services under a written scope. Nothing on this page is project-specific engineering advice, a code interpretation for your project, or a representation about permit approval.