Vented Space / Venting
A vented space has an existing ductwork system that removes cooking fumes, smoke, grease-laden vapors, and heat from a commercial kitchen through the building's roof. Type 1 hoods handle grease-producing equipment (fryers, grills, woks), while Type 2 hoods manage heat and steam from dishwashers and ovens. In NYC, venting must typically exhaust through the roof, not the facade.
Why It Matters for Operators
Venting is often the single most expensive and complex infrastructure requirement for any restaurant. Installing new venting in a building without it can cost $50,000-$150,000 and requires DOB permits, landlord approval, and sometimes roof access agreements with upper-floor tenants. Many otherwise perfect spaces are unusable for full-service restaurants because venting cannot be installed.
FWDRE Insight
Before falling in love with a space, verify the venting situation in this order: (1) Does existing ductwork reach the roof? (2) Is the duct diameter sufficient for your cooking equipment? (3) Is the hood Type 1 or Type 2? A Type 2 hood over a grill is a code violation. We've seen operators sign leases on 'vented' spaces only to discover the existing vent was undersized for their menu concept.
Related Terms
An automatic fire suppression system required in commercial kitchens that produce grease-laden vapors.
A previously occupied commercial space with an existing buildout from a prior tenant in the same or similar use.
NYC Department of Buildings document certifying a building's legal use and maximum occupancy.
The construction process of converting a raw or existing commercial space into a finished, operational business environment.
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