Hoods & ventilation — New Mexico
General guidance and a verification checklist. Rules vary by locality and AHJ.
Important: This page provides general information only. For a definitive answer, verify with your local health department, fire marshal, building department, and sewer authority (as applicable).
Commercial cooking often triggers requirements around Type I hoods, makeup air, grease ducts, and clearances. Local fire/building departments typically enforce these rules.
What to verify
| Item | Notes |
|---|---|
| Cooking equipment list | Confirm which appliances require Type I hood coverage (e.g., fryers, ranges, griddles). |
| Hood type | Verify Type I vs Type II requirements and whether an existing hood can be reused. |
| Makeup air | Check if makeup air is required and how it impacts HVAC sizing. |
| Grease duct/clearances | Confirm duct routing, clearances, and roof termination constraints. |
Common pitfalls
- Assuming a previous tenant’s approvals carry over after a change of use
- Skipping plan review before ordering expensive equipment
- Overlooking vent termination, roof penetrations, or grease duct routing constraints
- Ignoring wastewater authority requirements for grease interceptors
Related requirements
- Health permits & inspections
- Fire suppression systems
- Grease traps & interceptors
- Zoning, occupancy & change of use
Common questions
Do all restaurants need this?
Not always. Requirements usually depend on your equipment, menu, building classification, and local enforcement. Verify with the authority having jurisdiction (AHJ).
Who enforces this?
Often a combination of your local health department, fire marshal/fire prevention bureau, building department, and wastewater authority.
When should I verify requirements?
Before signing a lease or ordering equipment. Plan review and permitting sequencing can change your buildout cost and timeline.
Last reviewed: 2025