Are different types of hoods needed in commercial cooking operations?

Commercial cooking equipment that produces various types of exhaust must be provided with a hood. There are two types of hoods – Type I and Type II.

Type I hoods are designed to capture and hold grease and smoke emissions from cooking equipment. These hoods are designed for use over equipment such as griddles, fryers, broilers, ovens, ranges, and wok ranges. UL-NFPA

Type II hoods are designed to remove steam or heat and are used over equipment such as ovens, steamers, kettles, and pasta cookers. UL-NFPA

Type I hoods must be secured with non-combustible supports and should be designed for thorough cleaning of grease and creosote if applicable.

They should also be equipped with grease extractors or filters that are fitted and easily removeable to be cleaned. Clearances to combustible walls and ceilings must be 18’’ unless the hood is rated for reduced clearances.

Type II hoods do not require these clearances because of the low temperature exhaust handled.

DISCLAIMER: This information reflects the interpretation of MSO, Inc. with regard to NFPA Standards and Codes and other code sources. It does not represent these codes’ official position on the items discussed.

Type I hood