Which kitchen hood is specifically designed for removing grease vapors and smoke?

The Type I Hood is specifically designed for the effective removal of grease vapors and smoke generated during cooking processes, particularly in commercial kitchens. This type of hood is essential for environments where high temperatures and cooking oils are prevalent, as it is equipped with filters that capture grease particles and withstand high heat.

In addition to being designed for grease extraction, Type I Hoods also typically include features that facilitate the safe removal of combustion gases, thereby improving air quality and safety in the kitchen. Compliance with local codes often requires Type I Hoods in professional cooking settings to mitigate fire hazards associated with cooking fat and oils.

Understanding the purpose and design of Type I Hoods is crucial for anyone involved in kitchen ventilation systems. Other types of hoods, such as Type II Hoods, are used for other applications that do not primarily involve grease removal, making the distinction important for proper installation and meeting safety standards.