Type I hoods are mandatory over which categories of cooking appliances?

Type I hoods are essential for managing and venting the heat, smoke, and grease produced by cooking operations, especially those associated with cooking appliances that operate at high temperatures or produce significant amounts of grease-laden vapors. These hoods are specifically designed for commercial kitchens where appliances such as fryers, grills, and ranges are used.

The correct answer identifies that Type I hoods are required over light and medium cooking equipment. This means that appliances that generate a moderate level of heat and grease, such as certain types of ovens and ranges in commercial kitchens, necessitate a Type I hood to ensure that ventilation and fire safety standards are maintained. The presence of these hoods helps to protect the overall safety of the kitchen environment and allows for efficient removal of airborne contaminants.

In contrast, the other options reference categories of cooking appliances that do not align with the requirements for a Type I hood. For example, "none and low" implies a lack of significant cooking activity, while "heavy and extreme" could suggest appliance categories that require different or more intensive ventilation solutions. Meanwhile, "commercial and industrial" might encompass a broader range of appliances, but it lacks the precise categorization necessary to determine the specific requirement for Type I hoods. Thus, the