What type of kitchen exhaust systems are included in the prohibited applications for energy recovery ventilation systems?

Type I hoods are specifically designed for capturing and exhausting grease-laden vapors and smoke that originate from cooking appliances such as fryers, griddles, and ovens. Due to the high levels of grease and other contaminants produced during cooking operations, these systems require careful management to prevent fires and maintain air quality.

In energy recovery ventilation (ERV) systems, the goal is to improve energy efficiency by reclaiming heat or coolness from exhaust air before it is expelled from the building. However, because Type I hoods deal with high quantities of grease and smoke, they are not suitable for energy recovery systems. The implementation of an ERV system with a Type I hood could lead to issues such as fire hazards, compromised air quality, and maintenance challenges.

Therefore, the prohibition of Type I hoods from energy recovery ventilation applications is a necessary safety measure in the context of kitchen exhaust systems, ensuring that grease-laden air is treated properly without risking the benefits of energy recovery.