Type I vs. Type II Hood

hood type: Kitchen exhaust hoods come in two classes. A Type I hood captures grease-laden vapor and smoke from fryers, griddles, ranges, and charbroilers, and includes grease filters and fire suppression. A Type II hood handles only heat, steam, and moisture from ovens, dishwashers, and steamers.

Why it matters when buying

The equipment under the hood dictates the class: anything producing grease vapor legally requires a Type I hood with suppression — a Type II won't pass inspection over a fryer. Confirm hood class and CFM early, because ventilation is often the costliest part of a hot-line install.

How to read it on a spec sheet

Match each appliance's duty to the hood class and required exhaust CFM. Fryers, charbroilers, and ranges need Type I; steamers, dishwashers, and most ovens need Type II. Local mechanical code sets the exact CFM and clearances.

Related equipment

Source: IMC / NFPA 96 commercial kitchen ventilation; verify with local mechanical code. · Compiled by Resultex Media Group · Last verified August 2026