Type I vs. Type II Commercial Hoods: A Guide
Commercial kitchen hoods are classified into two main types, and choosing the correct one for your equipment is both a safety requirement and a code compliance issue. Understanding the difference between Type I and Type II hoods helps kitchen owners plan ventilation correctly from the start. This guide breaks down the distinction and what it means for your kitchen.
What a Type I Hood Covers
Type I hoods are designed to capture grease-laden vapors and smoke produced by cooking equipment like fryers, griddles, ranges, and char-broilers. These hoods typically include grease filters, a fire suppression system, and connect to fire-rated ductwork designed to handle grease and heat safely.
What a Type II Hood Covers
Type II hoods handle heat, steam, and odors from equipment that doesn’t produce grease-laden vapors, such as ovens, steamers, dishwashers, and some combi ovens. These hoods generally don’t require the grease filtration or fire suppression components that Type I hoods need.
- Type I: fryers, griddles, ranges, char-broilers, woks
- Type II: ovens, steamers, dishwashers, pasta cookers
Why Getting the Hood Type Right Matters
Installing the wrong hood type over grease-producing equipment is a common and serious code violation that can result in failed inspections or even require expensive retrofits. Consulting local code requirements before finalizing kitchen equipment layout helps avoid this costly mistake.
Type I vs. Type II Hood Comparison
| Feature | Type I | Type II |
|---|---|---|
| Handles Grease | Yes | No |
| Fire Suppression Required | Yes | Typically no |
| Common Equipment | Fryers, griddles, ranges | Ovens, steamers, dishwashers |