Type I hoods must be installed over cooking appliances that produce what types of byproducts?

Type I hoods are specifically designed to be installed over cooking appliances that produce grease-laden vapors and smoke, which are common byproducts of cooking methods such as frying, grilling, or sautéing. The primary purpose of a Type I hood is to effectively capture and remove these combustion byproducts to ensure a safe and clean kitchen environment.

Grease can accumulate on surfaces and create fire hazards, making the proper exhaust ventilation crucial. The presence of smoke also indicates the combustion of cooking oils or fats, which reinforces the necessity of having a Type I hood in place.

While heat and moisture are associated with cooking, they do not necessitate a Type I hood. Instead, those elements are typically handled by Type II hoods that are designed for capturing moisture and heat from cooking techniques such as boiling or steaming. Therefore, for appliances that produce significant grease and smoke, the installation of a Type I hood is essential for safety and adherence to the North Carolina Mechanical Code.