What type of exhaust hoods are required in a Type I commercial kitchen?

In a Type I commercial kitchen, which includes cooking operations that produce grease and smoke, grease retention hoods are required. These hoods are specifically designed to manage the heavy concentration of grease-laden vapors generated during cooking processes, such as frying or grilling. They are equipped with filters that capture and retain grease particles, preventing them from accumulating in the ventilation system and reducing fire hazards.

Grease retention hoods are essential for maintaining proper air quality in the kitchen environment and ensuring compliance with safety codes and regulations. By efficiently removing these vapors, they help to minimize the risk of grease fires, which can pose serious safety concerns in commercial kitchens. Additionally, these hoods contribute to a cleaner kitchen atmosphere and reduce the need for extensive cleaning.

In contrast, standard hoods or other types of exhaust hoods may not have the same capacity to handle large volumes of grease-laden air, making them unsuitable for Type I kitchens that engage in cooking methods generating significant amounts of vapor.