Which hoods are installed over light duty cooking appliances that produce heat or moisture?

Type II hoods are specifically designed for use over light duty cooking appliances that produce heat or moisture, such as those found in residential kitchens or light commercial operations. These hoods are intended to capture and exhaust heat, moisture, and cooking odors, but they do not need to handle grease-laden vapors, which are typically managed by Type I hoods.

In contrast, Type I hoods are utilized for operations that produce grease and require more stringent fire safety measures. Type III hoods are generally used for appliances that produce steam or heat but are more limited in their application than Type II hoods. Type IV hoods are specialized and typically used in the fume extraction process where chemical vapors are involved, making them unsuitable for standard cooking applications.

Understanding the differences between these types of hoods is essential for ensuring proper ventilation in kitchens, particularly where different levels of heat and moisture are generated. The selection of the appropriate hood type affects safety, efficiency, and compliance with local building codes, including the North Carolina Mechanical Code.