Which category of kitchen exhaust systems is designated as Type II?

Type II kitchen exhaust systems are specifically designed for handling non-grease producing appliances. These systems are utilized in settings where the cooking processes do not emit significant amounts of grease-laden vapors, such as those associated with cooking equipment that primarily generates steam, heat, or odors without producing grease.

By adhering to this classification, Type II systems ensure proper venting of any residual moisture and odors without the need for extensive grease removal mechanisms that would be necessary in Type I systems, which are intended for grease-laden vapors from cooking methods like frying or grilling.

In contrast, the other options involve cooking processes or appliances that generate significant grease or require specialized exhaust systems to manage that grease effectively. For example, commercial refrigeration systems do not produce heat or odors associated with cooking; frying appliances produce significant grease and would fall under Type I, while smoking appliances also generate grease and require more robust ventilation to handle the fumes and particulates produced. Thus, the designation of Type II exhaust systems is aligned with their function of venting safe, non-grease emissions.