Which appliances require a Type I hood when producing grease or smoke?

The requirement for a Type I hood specifically applies to heavy-duty and extra heavy-duty appliances that produce grease or smoke as a byproduct of cooking. Type I hoods are designed to effectively capture and remove heat, smoke, grease, and odors, ensuring safety and compliance with fire codes in commercial kitchens.

Heavy-duty and extra heavy-duty appliances are typically used in restaurants and other commercial cooking environments where large amounts of food are prepared simultaneously. These appliances, such as fryers, griddles, and ranges, generate significant amounts of grease-laden vapors, necessitating the use of a Type I hood for proper venting and fire protection. This is particularly critical since the condensation of grease can lead to the risk of fires within the ductwork if not adequately managed.

On the other hand, standard residential stoves do not usually produce the same volume of grease and smoke, making them suitable for a Type II hood or other ventilation methods. Appliances based on noise levels or those that are electrical do not directly relate to the need for a Type I hood; their ventilation requirements are determined by the type of cooking and the volume of smoke and grease produced. Therefore, the focus on heavy-duty and extra heavy-duty appliances underscores the specific needs for safety and compliance in