There are two main types of commercial kitchen hoods: type 1 hoods and type 2 hoods. 

 

1. Type 1 Commercial Kitchen Hoods: This is a "grease hood" that is designed for collection and removal of grease laden vapors and smoke. These hoods have a chemical fire suppression system built-in. 
   1. When Required?
      1. It is required to be installed over any commercial cooking appliance that produces grease or smoke. (IFC 606.2)
      2. If you use a residential style range for commercial purposes, it must also have a type 1 hood if it produces grease. (IFC 606.2) 
      3. Any appliance using wood, charcoal, or briquettess requires a type 1 hood, regardless of wether it is used for proteins or vegetables. 
      4. Appliances that automatically require the type 1 hood: fryers, griddles, broilers, stove tops. 
         1. Exceptions may be considered if your menu does not involve the use of any cooking oil or meats. For example, a stove exclusively used to boil water. 
2. Type 2 Commercial Kitchen Hoods: This is a "condensate" hood that is designed to remove steam, heat, and odors, but is not built to handle grease. There is generally no chemical fire suppression system built-in. 
   1. When Required? 
      1. It is required to be installed over appliances that produce significant heat or steam but no grease laden vapors. (IMC 507.3). 
      2. Chaffee County Fire requires these to be installed over ovens.
3. Exceptions- When is a hood not required: 
   1. If an appliance is ventless, and listed under UL 710B, and found to produce grease emissions of 5 mg/m^3 or less, a type 1 hood is not required. 
   2. Specific small appliances. Chaffee County Fire does not require a type II hood  for toasters, popcorn poppers, coffee makers.