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Type 1 vs. Type 2 Exhaust Hoods


By ProMatcher Staff



What's the Difference?
Type I Hoods vs. Type II Hoods

The installation of a proper ventilation system is essential to the safety of any kitchen. Choosing the proper hood is one of the most important steps of building a commercial kitchen. Use the article below to learn more about the difference between Type I and Type II hoods that can be found in most restaurants and commercial kitchens.

Type I Hoods

Type I Hoods are designed to remove heat, smoke, condensation, and other greasy by-products of cooking. Type I hoods (commonly referred to as "grease hoods") capture the air above cooktops, deep fryers, grills, and open-flame stoves. The hood's filter captures grease and other contaminates before the air is exhausted to the exterior through a system of ducts.

In many cases, these hoods are installed with a make-up air (MUA) device to ensure that enough fresh air is entering the building to “make up for” or replace the contaminated air that is being exhausted.

Type I hoods require regular cleaning in order to prevent grease fires. To get a free hood cleaning quote from a local pro, click here.

Type II Hoods

Type II Hoods are equipped to handle heat, steam, vapor, odors and moisture from appliances that do not produce grease. For example, Type 2 hoods are used to exhaust the excess heat produced by ovens and commercial dishwashers.

These hoods, also referred to as condensate hoods, help remove excess heat from the air, creating a more comfortable work environment for the individuals working nearby.



Related:

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About the Author

ProMatcher Staff, ProMatcher
Orlando, FL 32803

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