What must the exhaust for Type I hoods be designed to prevent?

The exhaust for Type I hoods is primarily designed to prevent fire hazards. Type I hoods, commonly found in commercial kitchens, are specifically engineered to handle the removal of heat, smoke, and grease-laden vapors that can accumulate during cooking processes. These hoods must be equipped with fire suppression systems and are constructed to maintain a high level of safety in order to mitigate any risks associated with grease fires. The effective design and proper installation of Type I hoods help in ensuring that potentially flammable substances do not pose a significant threat to the facility or to individuals working in that environment.

While other factors, such as heat loss, cross-contamination, and odor penetration, are also relevant to kitchen ventilation systems, the primary focus of Type I hood design is to ensure safety from fire. Proper exhaust design helps in maintaining safe airflow and preventing the accumulation of combustible materials that could ignite under intense heat or flame exposure.