A Type II hood is a ventilation hood designed for cooking equipment that produces heat and steam but minimal or no grease-laden vapors, such as steamers, kettles, and warming tables. Unlike Type I hoods, Type II hoods do not require mechanical grease filtration because the air they capture contains negligible grease particles. They are often called condensate removal hoods and focus on moisture and heat extraction rather than grease separation.
Technical Details
Type II hoods operate at 50 to 100 CFM per linear foot of hood length, approximately half the airflow requirement of Type I hoods. They may include mesh or cartridge filters for general particulate capture but do not require specialized grease-removal filters. Some Type II hood designs incorporate condensate collection trays to capture and drain moisture before air enters ductwork.
Applications
Type II hoods are installed above steamers, kettles, pasta cookers, holding tables, and other low-grease cooking equipment in commercial kitchens. They are commonly used in institutional food service where equipment produces significant steam but limited grease vapors.
Practical Significance
Type II hoods reduce ductwork fouling from condensation, are simpler to maintain than Type I hoods, and consume less energy due to lower airflow requirements. Proper selection of hood type ensures code compliance and optimized system efficiency.