Type I commercial kitchen exhaust hoods should be installed when cooking appliances produce which substance?

Type I commercial kitchen exhaust hoods are specifically designed to handle the removal of grease-laden vapors generated during cooking processes that involve high-fat content foods. When cooking appliances produce grease, particularly from frying processes, it is crucial to have an effective exhaust system in place to ensure that this potentially hazardous substance is ventilated properly.

These hoods are equipped with filters and fans that work together to capture and expel these vapors, preventing grease buildup in the kitchen and reducing fire hazards. This is particularly important in environments where cooking generates significant quantities of grease, such as in frying, grilling, or sautéing.

While steam, moisture, and smoke can also be present in a kitchen environment, they do not necessitate the installation of a Type I hood. Steam and moisture can typically be managed with Type II hoods or other ventilation solutions, while smoke may indicate a different type of cooking issue that does not exclusively relate to grease. Therefore, the presence of grease in the cooking process is the primary factor that dictates the need for Type I commercial kitchen exhaust hoods.