A Type I hood is a grease-capturing exhaust hood specifically designed for cooking equipment that produces grease-laden vapors, such as fryers, griddles, broilers, and wok stations. Type I hoods incorporate mechanical filters or baffle systems to separate grease particles from the exhaust air stream before it enters the ductwork. These hoods are required by NFPA 96 standards in all commercial kitchens with equipment that generates grease-laden vapors.
Technical Details
Type I hoods operate at 100 to 150 CFM per linear foot of hood length, significantly higher than Type II hoods due to the need to capture heavier grease-laden air. They feature baffle filters, cartridge filters, or mesh filters that require regular cleaning to maintain efficiency, typically every 2 to 4 weeks in high-volume operations. Filters remove particles as small as 0.5 microns while maintaining face velocities of 60 to 100 feet per minute.
Applications
Type I hoods are installed above all frying, grilling, and high-heat cooking equipment in commercial food service facilities. They are required in restaurants, institutional kitchens, and any facility with equipment producing visible grease vapors.
Practical Significance
Type I hoods significantly reduce duct grease accumulation, lower fire risk, and improve exhaust air quality. Compliance with NFPA 96 grease filter standards protects building infrastructure and reduces maintenance costs.