Types of Hood
There are many types, categories and styles of hoods available, and Selection depends on many factors. Hoods are classified on the basis of whether They are designed to handle oil; Type I hoods are designed grease and smoke removal, and are not Type II. Model codes differentiate between grease-handling and non-grease-handling hoods, But not all model codes use the Type I/Type II terminology. A Type I hood can be used where a Type II hood is required, but vice versa Not allowed. However, the characteristics of the equipment and processes under the hood, and not necessarily the type of hood, determine Requirements for the entire exhaust system including the hood.
1st Type hoods –
Hood are used to collect and remove grease particulates, condensed vapors and fumes. Listed in (1) grease filter, baffle or extractor to remove grease and (2) Fire extinguishing system. Type I hood is required when cooking Appliances, such as ranges, fryers, griddles, broilers and ovens, Which produce smoke or vapors containing fat.
2nd Type Hood –
hood collects and removes steam and heat where grease or smoke is not present. It may or may not have grease filters
or baffles and typically does not have a fire-suppression system. It is usually used over dishwashers. A Type II hood is sometimes used over ovens, steamers, or kettles if they do not produce smoke or grease-laden vapor and if the AHJ allows it.
