Commercial Kitchen Hood Type 1 vs Type 2: Key Differences and How to Choose the Right One for Your Restaurant

Commercial kitchen hoods are an essential component of any restaurant or food service establishment. They are designed to remove smoke, heat, and grease from the air, ensuring a safe and comfortable working environment for kitchen staff. There are two main types of commercial kitchen hoods: Type 1 and Type 2.

In this article, readers will find everything they need to know about Type 1 and Type 2 commercial kitchen hoods. From the differences between the two types to their specific uses, this article will provide a comprehensive overview of these essential pieces of equipment. Whether you are a restaurant owner, chef, or kitchen manager, understanding the differences between Type 1 and Type 2 hoods is crucial to ensuring the safety and efficiency of your kitchen.

What are Commercial Kitchen Hoods?

Commercial kitchen hoods, also known as exhaust hoods or ventilation hoods, are essential components of any commercial kitchen. They are designed to remove heat, smoke, grease, steam, and other airborne contaminants that are produced during cooking. The hoods are typically installed above cooking equipment, such as fryers, griddles, ranges, and ovens, and work by capturing the contaminated air and expelling it outside the building.

There are two main types of commercial kitchen hoods: Type 1 and Type 2. Type 1 hoods, also known as grease hoods, are designed to collect and remove grease and smoke and are used over restaurant equipment that produces grease-laden vapors. Type 2 hoods, or condensate hoods, are designed to collect and remove steam, vapor, heat, and odor wherever grease is not present.

Commercial kitchen hoods are an important part of the ventilation system in a commercial kitchen. They work in conjunction with ductwork and makeup air systems to ensure that the air quality in the kitchen is safe for employees and customers. Without proper ventilation, the air in a commercial kitchen can become contaminated with harmful pollutants, such as carbon monoxide, nitrogen dioxide, and particulate matter.

Proper ventilation also helps to maintain a comfortable working environment for employees by removing excess heat and humidity from the kitchen. It also helps to prevent the buildup of grease and other contaminants in the ductwork, which can be a fire hazard.

In summary, commercial kitchen hoods are an essential component of any commercial kitchen. They help to maintain air quality, prevent the buildup of contaminants, and ensure a safe and comfortable working environment for employees. By understanding the different types of hoods and their functions, commercial kitchen owners can make informed decisions about the ventilation system in their kitchen.

Type 1 Hoods

Type 1 hoods are also known as grease hoods, and they are designed to remove heat, smoke, and airborne grease from the kitchen. These hoods are used over restaurant equipment that produces grease-laden vapors, such as ranges, fryers, ovens, and griddles. Type 1 hoods are essential for any commercial kitchen, as they help to prevent the buildup of grease on walls, ceilings, and other surfaces, which can be a fire hazard.

One of the key features of Type 1 hoods is the hood filter. These filters are designed to capture grease and other particles before they enter the ductwork and the exhaust fan. Hood filters come in a variety of materials, including aluminum, stainless steel, and galvanized steel. They are also available in different styles, such as baffle filters and mesh filters.

Baffle filters are the most common type of hood filter used in commercial kitchens. They are designed to force the air to change direction as it passes through the filter, which causes the grease to condense and collect in the baffles. This makes it easier to clean the filter and reduces the risk of grease buildup in the ductwork.

Another important feature of Type 1 hoods is the fire suppression system. These systems are designed to quickly extinguish any fires that may occur in the hood or ductwork. They typically use a combination of wet chemicals and dry chemicals to extinguish the fire and prevent it from spreading.

In addition to hood filters and fire suppression systems, Type 1 hoods may also include other features, such as spark arrestor hood filters. These filters are designed to capture sparks and other hot particles that may be produced by cooking equipment, which can also be a fire hazard.

Overall, Type 1 hoods are an essential component of any commercial kitchen. They help to prevent grease buildup, reduce the risk of fire, and ensure that the kitchen remains safe and clean.

Type 2 Hoods

Type 2 hoods are a type of commercial kitchen hood that is used to remove heat, moisture, and smoke from light-duty ovens, vents, and open-flame stoves. These hoods are also known as heat hoods or ventless hoods. Type 2 hoods are not designed to capture grease or other cooking byproducts, unlike Type 1 hoods.

Type 2 hoods are typically equipped with baffle-style hood filters that trap grease and other particulates. These filters are easy to clean and maintain, making them a popular choice for commercial kitchens with light-duty cooking equipment.

One of the main benefits of Type 2 hoods is that they do not require external vents, which can be a significant advantage for kitchens that do not have access to exterior walls. Instead, Type 2 hoods use internal fans to circulate and filter the air, which can help reduce energy costs and simplify installation.

It is important to note that Type 2 hoods are not suitable for all types of cooking equipment. For example, if you are using equipment that produces significant amounts of grease, such as grills or fryers, you will need to install a Type 1 hood instead.

In conclusion, Type 2 hoods are an excellent choice for commercial kitchens that use light-duty cooking equipment and do not produce significant amounts of grease or cooking byproducts. They are easy to install, maintain, and operate, and can help improve air quality and reduce energy costs. However, it is important to ensure that you are using the correct type of hood for your specific cooking needs to ensure optimal safety and performance.

Differences Between Type 1 and Type 2 Hoods

Commercial kitchens require proper ventilation systems to maintain employee safety and comfort, as well as meet mandatory health codes. There are two types of commercial kitchen hoods, known as Type 1 and Type 2 hoods. These hoods are distinguished by the types of materials they filter out of the air.

Type 1 Hoods

Type 1 hoods, also called grease hoods, are designed to collect and remove grease and smoke from the air. These hoods are used over cooking equipment that produces grease-laden vapors, such as ranges, fryers, ovens, and griddles. They are required by local codes and the International Mechanical Code to prevent fire hazards caused by the accumulation of grease in the ventilation system.

Because Type 1 hoods capture grease and grease by-products, it is suggested to perform regular cleanings to prevent damage and fire risks that can occur due to grease buildup. The International Mechanical Code recommends that Type 1 hoods be cleaned at least every six months, or more frequently depending on usage.

Type 2 Hoods

Type 2 hoods, also known as condensate hoods, are designed to remove heat, smoke, and airborne grease from the air. These hoods are used over non-grease-producing appliances, such as dishwashers, steamers, and coffee machines. They are not required to capture grease-laden vapors and do not require the same level of cleaning as Type 1 hoods.

Type 2 hoods are designed to prevent mold and mildew growth by removing moisture from the air. They are required to be equipped with a grease filter and a fire suppression system if they are located over cooking equipment.

Installation and Maintenance

Both Type 1 and Type 2 hoods require professional installation to ensure proper ventilation and compliance with local codes and the International Mechanical Code. The cost of installation varies depending on the linear foot of the hood and the complexity of the ventilation system.

Regular maintenance and cleaning are essential for the safe and efficient operation of commercial kitchen hoods. Type 1 hoods require more frequent cleaning than Type 2 hoods due to their grease-laden nature. It is important to follow the manufacturer's recommendations and local codes for cleaning and maintenance to prevent fire hazards and ensure proper ventilation.

Which Type of Hood is Right for Your Kitchen?

When it comes to commercial kitchen hoods, there are two main types to consider: Type 1 and Type 2. Choosing the right one for your kitchen can be critical to ensuring a comfortable work environment for your staff and complying with local regulations. Here are some factors to consider when deciding which type of hood is right for your kitchen:

Type 1 Hoods

Type 1 hoods, also known as grease hoods, are designed to collect and remove grease and smoke. They are typically used over cooking equipment that produces grease-laden vapors, such as ovens, deep fryers, and griddles. Type 1 hoods require professional installation and must be equipped with filters that can trap grease and other particles.

Type 2 Hoods

Type 2 hoods, also known as heat hoods, are designed to remove heat, steam, and odors. They are typically used over equipment that produces heat but not smoke, such as dishwashers, steam tables, and toasters. Type 2 hoods can be self-cleaning and do not require filters, but they still need to be professionally installed to ensure proper ventilation.

Choosing the Right Hood for Your Kitchen

When deciding which type of hood is right for your kitchen, there are several factors to consider:

• Equipment: Consider the type of equipment you have in your kitchen and whether it produces grease-laden vapors or just heat and steam.
• Regulations: Check your local regulations to see which type of hood is required for your specific kitchen setup.
• Comfort: Consider the comfort of your staff and whether a Type 1 hood is necessary to keep the air clean and free of grease and smoke.
• Maintenance: Consider the maintenance requirements of each type of hood, including filter replacement and cleaning.

Overall, choosing the right type of hood for your kitchen is important for ensuring a safe and comfortable work environment for your staff. Whether you need a Type 1 hood for your deep fryer or a Type 2 hood for your dishwasher, professional installation and regular maintenance are key to keeping your kitchen properly ventilated.

Conclusion

In summary, Type 1 and Type 2 hoods are designed for different purposes and are subject to different code requirements. Type 1 hoods are grease hoods that are used for collecting and removing grease and smoke produced by restaurant equipment that generates grease-laden vapors. On the other hand, Type 2 hoods are designed for removing heat, smoke, and airborne contaminants from non-grease-producing equipment such as dishwashers and steamers.

When selecting a kitchen hood, it is important to consider the type of equipment used in the kitchen and the type of cooking done. A Type 1 hood is required for all equipment that produces grease-laden vapors, while a Type 2 hood is required for non-grease-producing equipment. It is essential to comply with the relevant codes and regulations to ensure safety and avoid penalties.

It is also important to note that proper installation, maintenance, and cleaning of the kitchen hood system are crucial for optimal performance and safety. Regular inspections and cleaning of the hood, ductwork, and exhaust fan are necessary to prevent grease buildup, fire hazards, and health risks.

In conclusion, the choice between Type 1 and Type 2 hoods depends on the specific needs of the kitchen and the equipment used. Proper installation, maintenance, and cleaning of the kitchen hood system are essential for safety and compliance with codes and regulations.