In energy recovery ventilation systems according to NCMC, which kitchen systems are specified?

In the context of energy recovery ventilation systems as specified by the North Carolina Mechanical Code (NCMC), Type I and Type II hoods are included due to their specific design and function in handling kitchen exhaust. Type I hoods are typically utilized for commercial cooking operations where grease-laden vapors are generated, such as frying and grilling. These hoods must effectively remove heat, smoke, and grease from the air to ensure safety and maintain air quality.

Type II hoods, on the other hand, are used for lighter cooking applications that do not produce grease. These include systems that handle moist heat, such as steaming or boiling operations. Including both types of hoods within the scope of energy recovery ventilation systems allows for better energy efficiency and heat recovery from the exhaust air without compromising performance or safety in the kitchen environment.

Thus, the inclusion of both Type I and Type II hoods in energy recovery ventilation systems is crucial for properly addressing the varying demands of different cooking processes while maintaining compliance with the code requirements. This ensures that installations will adequately manage ventilation while also allowing for energy recovery, leading to improved overall system efficiency.