Restaurant and commercial kitchen buildouts represent the most complex general contracting projects in Texas, combining extreme heat loads, heavy grease exhaust, high-pressure gas, and stringent municipal health codes.
Key Commercial Kitchen Code Requirements (NFPA 96 & Texas Food Establishment Rules)
| System Component | Mandatory Specification | Inspection Authority |
|---|---|---|
| Type 1 Hood Exhaust Duct | 16-gauge carbon steel or 18-gauge stainless steel welded liquid-tight | City Mechanical Inspector |
| Grease Duct Clearance | 18" clearance to combustibles (or UL 2-hour rated fire wrap) | City Fire Marshal |
| Ansul Fire Suppression | UL 300 wet-chemical system with automatic gas shutoff valve | Fire Marshal & Certified Ansul Tech |
| Kitchen Flooring | Quarry tile with epoxy grout or seamless urethane cement with 6" coved base | County / City Health Department |
| Handwash Sinks | Dedicated barrier-free sinks within 25 ft of every prep station | City Health Inspector |
Grease Hood Makeup Air Interlock
The makeup air supply fan and grease exhaust fan must be electrically interlocked through a commercial control panel so that activating the exhaust automatically triggers incoming replacement air, maintaining proper balance across the kitchen.