All Type I hoods must be constructed with a minimum of which gauge steel?

For Type I hoods, which are designed to capture and ventilate cooking vapors and grease-laden air, it is essential that they are constructed with materials that can withstand the high temperatures and corrosive environments found in commercial kitchens. The North Carolina Mechanical Code specifies that Type I hoods must be made from a minimum of 18-gauge stainless steel.

This is crucial for several reasons:

• Fire Resistance: An 18-gauge thickness provides sufficient durability and heat resistance, helping to prevent the ignition of grease and other combustibles during cooking processes.

• Structural Integrity: The gauge of the steel ensures that the hood can support the weight of various components, such as filters and any incidental installations, while maintaining integrity under constant use.

• Corrosion Resistance: Stainless steel is preferred in kitchen environments because it resists rust and corrosion from moisture and various chemicals found in cooking.

Meeting this minimum requirement helps ensure safe operation and compliance with building codes, reducing the risk of fire hazards in commercial kitchen settings. Thus, the correct answer highlights the importance of using the specified gauge of material for the construction of Type I hoods.