Which type of appliances do not require a Type I hood if the grease content is 5 mg/m3 or less?

Electric appliances are notable for the lack of open flame and lower grease emissions compared to other cooking equipment. The North Carolina Mechanical Code stipulates that grease-laden vapors generated from commercial cooking equipment determine the need for a Type I hood, which is specifically designed to handle high grease content and flammable vapors.

When the grease content is measured to be 5 mg/m3 or less, it indicates that the appliance is not producing significant amounts of grease that would necessitate a Type I hood. Electric cooking appliances typically operate at lower temperatures and emit less grease than gas appliances or those that involve open flames, such as charcoal grills. Consequently, under these conditions, electric appliances do not require the installation of a Type I hood, aligning with the standard safety and ventilation requirements outlined in the code.

In contrast, gas appliances, induction cookers, and charcoal grills may produce grease or other emissions that can exceed the threshold set, hence they would generally necessitate a Type I hood in most commercial cooking environments.