Type I vs. Type II Hoods: What's the Difference?

One of the most important decisions when designing a commercial restaurant kitchen is choosing the correct exhaust hood.

Commercial kitchen hoods are commonly divided into two main categories:

• Type I hoods
• Type II hoods

The biggest difference is what each hood is designed to remove.

Type I hoods are designed for cooking equipment that produces grease-laden vapors, smoke, and heat.

Type II hoods are designed primarily for heat, steam, moisture, and condensation from equipment that does not produce grease-laden vapors.

For a restaurant owner, choosing the wrong hood can become an expensive mistake because the ventilation system affects:

• Kitchen equipment placement
• Fire suppression
• Ductwork
• Exhaust fans
• Make-up air
• Building permits
• Fire inspections
• Mechanical inspections

This guide explains the difference between Type I and Type II commercial kitchen hoods, what equipment typically goes under each hood, and what restaurants should know before designing a cook line.

What Is a Type I Hood?

A Type I hood is a commercial kitchen exhaust hood designed to capture and remove grease-laden vapors, smoke, heat, and other cooking emissions.

It is sometimes called a:

• Grease hood
• Kitchen exhaust hood
• Restaurant cooking hood

Type I hoods are generally used over commercial cooking equipment that produces grease or smoke during normal operation.

What Equipment Typically Requires a Type I Hood?

Common examples include:

• Commercial fryers
• Charbroilers
• Griddles
• Commercial ranges
• Wok ranges
• Broilers
• Salamanders
• Some ovens
• Tilt skillets and braising pans
• Other grease-producing cooking equipment

The deciding factor is not simply whether the appliance uses gas or electricity.

The important question is:

Does the cooking process produce grease-laden vapor or smoke?

If it does, a Type I hood is generally required.

Commercial Fryers and Type I Hoods

Commercial fryers are one of the clearest examples of equipment typically requiring a Type I hood.

During frying, the equipment produces:

• Grease-laden vapor
• Heat
• Cooking smoke

A Type II hood is not designed for this type of exhaust.

Nishi Enterprise carries Commercial Deep Fryers for restaurant kitchens.

When planning a fryer station, the hood and fire-suppression system should be considered before the equipment layout is finalized.

Commercial Ranges and Type I Hoods

Commercial ranges are another common cook-line appliance installed beneath Type I ventilation.

Ranges may be used for:

• Frying
• Sautéing
• Boiling
• Braising
• Cooking sauces
• Preparing proteins

Many of these cooking processes can produce grease and smoke.

Nishi Enterprise carries Commercial Ranges for restaurants and other foodservice operations.

Charbroilers and Type I Hoods

Charbroilers can generate substantial amounts of:

• Smoke
• Grease
• Heat

especially when cooking foods such as:

• Burgers
• Steak
• Chicken
• Lamb

These appliances are generally part of a Type I cook line.

Do Tandoors Need a Type I Hood?

Commercial tandoors produce substantial heat and may produce smoke and grease-laden vapors when proteins and other foods are cooked inside them.

Commercial tandoor installations should therefore be planned carefully with the appropriate commercial exhaust system.

The current Shaan commercial tandoor installation information provided by Nishi calls for installation under an appropriate Type I commercial exhaust hood.

You can browse Commercial Tandoors available from Nishi Enterprise.

Always confirm the requirements for the exact model and your local jurisdiction before installation.

What Makes a Type I Hood Different?

A Type I system is designed around the fact that grease can enter the exhaust air.

A typical system may include:

• Commercial exhaust hood
• Grease filters
• Grease collection components
• Grease-rated exhaust duct
• Exhaust fan
• Make-up air system
• Fire-suppression system

The exact design depends on the kitchen and applicable codes.

What Are Grease Filters?

Type I hoods use grease-removal devices designed to remove a portion of airborne grease from the exhaust stream before it enters the duct system.

These filters require regular cleaning because grease can accumulate over time.

Why Is Grease in the Exhaust System Dangerous?

Grease is combustible.

When airborne grease travels through a ventilation system, some of it can accumulate on:

• Filters
• Hood surfaces
• Ductwork
• Exhaust components

This is one reason Type I systems have stricter construction, cleaning, and fire-protection requirements than Type II systems.

Do Type I Hoods Need Fire Suppression?

Commercial Type I hood systems are generally paired with a listed fire-suppression system where required by the applicable code and equipment installation.

The system is designed to respond to a cooking fire and protect the hood and appliances underneath it.

Restaurants should work with qualified hood and fire-suppression professionals when designing or modifying this system.

What Happens When a Hood Fire-Suppression System Activates?

The exact sequence depends on the installed system, but a commercial kitchen fire-suppression system may:

• Release suppression agent over cooking equipment
• Shut off fuel or power to protected equipment
• Interact with the exhaust system
• Trigger alarms or other building systems

The complete system must be designed and installed according to its listing and applicable codes.

What Is a Type II Hood?

A Type II hood is designed for appliances that primarily produce:

• Heat
• Steam
• Moisture
• Condensation
• Some non-grease vapors or odors

but do not normally produce grease-laden vapors or smoke as part of the cooking process.

Type II hoods are sometimes called:

• Condensate hoods
• Heat hoods
• Steam hoods

What Equipment Typically Uses a Type II Hood?

Depending on the appliance, its listing, and local requirements, Type II hoods may be used over equipment such as:

• Commercial dishwashers
• Steam equipment
• Some steam kettles
• Some pasta cookers
• Certain ovens that do not produce grease-laden vapor
• Other equipment that primarily releases heat and moisture

The specific appliance and how it is used matter.

Why Would a Dishwasher Need a Hood?

A high-temperature commercial dishwasher can release a substantial amount of:

• Steam
• Heat
• Humidity

into the kitchen.

A Type II condensate hood can capture this hot, moist air and exhaust it from the space.

Does a Type II Hood Handle Grease?

No.

A Type II hood should not be substituted for a Type I hood over equipment that produces grease-laden vapors.

It is not designed as a grease-exhaust system.

Type I vs. Type II Hood Comparison

The Simplest Difference Between Type I and Type II

A useful way to remember the difference is:

Type I = grease and smoke.

Type II = heat and steam without grease.

If an appliance produces grease-laden vapor, a Type II hood is not an acceptable substitute simply because it is less expensive or already installed.

Can You Put a Fryer Under a Type II Hood?

No.

A commercial fryer produces grease-laden vapor and requires an appropriate grease-exhaust system.

A Type II hood is not designed to handle the grease generated by frying.

Can You Put a Griddle Under a Type II Hood?

A griddle used for grease-producing restaurant cooking generally belongs under a Type I hood.

Foods such as:

• Burgers
• Bacon
• Sausage
• Cheesesteaks
• Chicken

can release grease and smoke during cooking.

Can You Put a Charbroiler Under a Type II Hood?

No.

Charbroilers used for restaurant cooking can generate heavy grease and smoke loads and should be installed under the appropriate Type I ventilation system.

Can You Put a Commercial Range Under a Type II Hood?

Generally not when the range is being used for grease-producing cooking.

The exact hood requirement depends on the appliance and cooking process.

A restaurant should not determine hood type based only on the fact that an appliance has burners.

The food being prepared and emissions produced during normal operation also matter.

Does Electric Equipment Still Need a Type I Hood?

It can.

One of the biggest misconceptions in restaurant equipment planning is that only gas equipment requires a Type I hood.

The hood type is primarily determined by the cooking process and emissions, not simply the energy source.

An electric appliance that produces grease-laden vapor may still require Type I ventilation.

Does Gas Equipment Always Need a Type I Hood?

Not automatically.

Gas appliances produce combustion products and heat, but the ventilation requirement still depends on:

• The specific equipment
• Its listing
• How it is used
• Applicable codes

Do not use fuel type alone to determine the hood category.

What About Commercial Ovens?

Ovens are one of the areas where hood questions can become more complicated.

Some ovens may generate grease-laden vapors because of the food being cooked.

Other appliances may primarily release heat or moisture.

Some specially listed appliances may have different ventilation requirements.

Always check:

• Manufacturer installation instructions
• Equipment listing
• Local mechanical code
• Local fire requirements

Does a Combi Oven Need a Type I or Type II Hood?

The answer depends on:

• The exact combi oven
• What foods are cooked
• Manufacturer requirements
• Local code

Because combi ovens can cook proteins and other foods that release grease, it is important not to assume that the steam function automatically makes a Type II hood appropriate.

What About a Pizza Oven?

Pizza ovens also vary considerably.

Ventilation requirements depend on:

• Fuel type
• Oven design
• Food being cooked
• Equipment listing
• Local requirements

A restaurant should confirm the exact requirement before purchasing the hood.

Can a Type I Hood Be Used Instead of a Type II Hood?

In many cases, a properly designed Type I hood can handle the heat and moisture applications associated with Type II ventilation.

However, that does not necessarily mean using a Type I system is the most economical or efficient choice for a non-grease application.

The opposite is not true.

A Type II hood should not be used as a substitute for a required Type I grease hood.

Why Is a Type I Hood More Complicated?

A Type I system must manage combustible grease.

That means it may require:

• Listed grease filters
• Grease-tight duct construction
• Fire suppression
• Specific clearances
• Regular grease cleaning

A Type II system does not have to handle the same grease-fire hazard.

Is a Type I Hood More Expensive Than a Type II Hood?

Generally, yes.

The complete Type I system is more complex.

Costs may include:

• Hood
• Grease duct
• Exhaust fan
• Make-up air
• Fire suppression
• Installation
• Permits
• Controls

The exact cost varies significantly by building and kitchen design.

Why Hood Planning Should Happen Before Equipment Purchasing

A common restaurant-opening mistake is buying cooking equipment first and thinking about ventilation later.

For example, a restaurant may purchase:

• A fryer
• A range
• A griddle
• A charbroiler

and then discover that the building does not have the required Type I exhaust system.

Installing a new hood system can become one of the larger construction expenses in the project.

Can You Add Equipment Under an Existing Type I Hood?

Possibly, but you cannot assume that any appliance can simply be placed in an open spot.

You need to consider:

• Hood dimensions
• Required overhang
• Exhaust capacity
• Equipment duty
• Fire-suppression coverage
• Gas and electrical connections
• Local approval

Can You Replace a Steamer With a Fryer Under the Same Hood?

Not automatically.

If the original hood was a Type II system designed only for steam and heat, installing a grease-producing fryer underneath it would fundamentally change the ventilation requirement.

This is why restaurant remodels need careful equipment planning.

Can You Replace a Fryer With a Steamer?

That may be easier from a ventilation standpoint because an existing Type I system is designed for grease-producing cooking.

However, the complete installation should still be reviewed for:

• Equipment listing
• Utility requirements
• Ventilation performance
• Local requirements

What Is Make-Up Air?

When a commercial kitchen hood exhausts a large amount of air from the building, replacement air has to enter the space.

That replacement air is commonly called:

make-up air.

Without a properly designed system, excessive exhaust can contribute to:

• Negative building pressure
• Doors becoming difficult to open
• Poor hood performance
• Comfort problems
• Air entering through unintended openings

Do Type II Hoods Need Make-Up Air?

Any significant exhaust system can affect building air balance.

Whether dedicated make-up air is required and how much is needed depends on:

• Exhaust volume
• Building HVAC design
• Local code

What Is Hood CFM?

CFM means:

Cubic Feet per Minute.

It describes how much air the exhaust system moves.

Commercial hood airflow is not determined by simply choosing the highest possible number.

Proper exhaust depends on factors including:

• Hood type
• Hood dimensions
• Appliances
• Cooking duty
• Hood configuration
• Equipment layout

Does a Bigger Hood Always Need More CFM?

Often a larger hood requires more exhaust, but hood design and equipment duty also affect airflow requirements.

A commercial ventilation system should be engineered for the actual application rather than selected by size alone.

Wall Canopy vs. Island Hood

Both Type I and certain Type II systems can come in different configurations.

Wall Canopy Hood

A wall canopy hood is installed against a wall over the cook line.

This is one of the most common restaurant configurations.

Island Hood

An island hood is suspended over cooking equipment located away from a wall.

Because there is no wall helping contain the cooking plume, island systems may require different design considerations.

What Is a Backshelf Hood?

A backshelf hood, sometimes called a low-proximity hood, is positioned closer to the cooking equipment than a traditional overhead canopy.

Its close position can improve capture for certain equipment configurations.

The hood still needs to be correctly listed and designed for the appliances underneath it.

Does Hood Type Depend on Restaurant Cuisine?

Not directly.

A hood is selected according to equipment and cooking process rather than whether the restaurant serves:

• Indian food
• Italian food
• Mexican food
• Chinese food
• American food

However, cuisine influences the equipment being used.

Type I Hood in an Indian Restaurant

An Indian restaurant may operate equipment such as:

• Tandoors
• Commercial ranges
• Stock pot ranges
• Fryers
• Wok ranges

Many of these appliances can require grease-rated commercial ventilation depending on their use and installation requirements.

Nishi Enterprise carries Commercial Cooking Equipment for restaurant kitchens.

Type I Hood in a Burger Restaurant

A burger restaurant often uses:

• Griddles
• Charbroilers
• Fryers

These are classic grease-producing appliances generally associated with Type I ventilation.

Type I Hood in a Chinese Restaurant

A Chinese restaurant may have:

• Wok ranges
• Fryers
• Ranges

These cooking processes can create significant grease, smoke, and heat loads.

Type II Hood in a Dishwashing Area

A separate dish area may have a Type II hood over a high-temperature dish machine.

Its purpose is primarily to remove:

• Heat
• Steam
• Condensation

rather than grease from cooking.

Can a Restaurant Have Both Type I and Type II Hoods?

Yes.

A larger restaurant could have:

Type I Hood

Over the main cook line containing equipment such as:

• Range
• Fryer
• Griddle
• Charbroiler

Type II Hood

In another area over equipment such as:

• High-temperature dishwasher
• Steam equipment

These systems perform different jobs.

What Happens if You Install the Wrong Hood?

Installing the wrong hood can create serious problems.

Potential consequences include:

• Failed inspections
• Permit delays
• Poor smoke capture
• Grease accumulation
• Fire hazards
• Expensive equipment relocation
• Replacing or rebuilding ductwork

Why You Should Not Choose a Hood Based Only on Price

A Type II hood may appear less expensive, but it cannot simply replace a Type I hood when grease-producing equipment is installed.

The hood category is determined by the application and applicable requirements, not by which option fits the budget better.

Can You Install Restaurant Equipment Before the Hood?

The equipment and hood should ideally be planned together.

The hood designer needs to know:

• Exact appliances
• Equipment widths
• Equipment depths
• Fuel types
• Cooking duty

Changing the equipment later can change the ventilation design.

Why Equipment Spec Sheets Matter

Before designing the hood, collect the specification sheets for each appliance.

These documents can provide important information such as:

• Dimensions
• BTU input
• Electrical requirements
• Gas requirements
• Clearances
• Ventilation instructions

Who Determines Which Hood Your Restaurant Needs?

The final answer depends on several sources.

These can include:

• Equipment manufacturer instructions
• Applicable mechanical code
• Fire code
• Building code
• Health department requirements
• Local authority having jurisdiction
• Licensed design and installation professionals

Do not base a commercial hood installation only on a general internet article.

What Is the Authority Having Jurisdiction?

You may see the abbreviation:

AHJ

which means Authority Having Jurisdiction.

This generally refers to the local agency or official responsible for enforcing the applicable requirements.

Depending on the project, this may involve:

• Fire officials
• Building department
• Mechanical inspector
• Health department

Why Local Code Matters

Commercial kitchen requirements can vary by:

• State
• City
• Municipality
• Building type
• Adopted code edition

An installation accepted in one jurisdiction may require modifications somewhere else.

Restaurant Hood Planning Checklist

Before ordering cooking equipment or a ventilation hood, confirm:

• Which appliances produce grease
• Which appliances produce only heat or steam
• Exact appliance dimensions
• Required hood type
• Hood dimensions
• Exhaust airflow
• Grease duct requirements
• Fire-suppression requirements
• Make-up air requirements
• Utility connections
• Required equipment clearances
• Local approvals

Planning a New Commercial Kitchen

Ventilation should be considered at the beginning of a restaurant project rather than after the equipment has already been purchased.

The hood affects the placement of major equipment throughout the cook line.

Nishi Enterprise works with restaurants planning complete commercial kitchens through its Restaurant Design Consultation services.

Frequently Asked Questions About Type I and Type II Hoods

What is the difference between a Type I and Type II hood?

A Type I hood is designed for grease-laden vapor, smoke, and heat from commercial cooking. A Type II hood is designed primarily for heat, steam, moisture, and condensation without grease.

What is another name for a Type I hood?

It is commonly called a grease hood or commercial kitchen exhaust hood.

What is another name for a Type II hood?

It is commonly called a condensate hood, steam hood, or heat hood.

Does a commercial fryer need a Type I hood?

Commercial fryers produce grease-laden vapor and are generally installed under Type I ventilation.

Does a charbroiler need a Type I hood?

Yes, commercial charbroilers normally produce significant grease and smoke and require appropriate Type I ventilation.

Does a griddle need a Type I hood?

A griddle used for grease-producing restaurant cooking generally requires a Type I hood.

Does a commercial range need a Type I hood?

Commercial ranges used for grease-producing cooking are generally associated with Type I ventilation. The exact requirement depends on the appliance and cooking process.

Does a tandoor need a Type I hood?

The Shaan commercial tandoor installation guidance used by Nishi Enterprise calls for installation beneath an appropriate Type I commercial exhaust hood. Always confirm the exact model and local requirements.

Does a commercial dishwasher need a Type II hood?

High-temperature dishwashers are a common Type II hood application because they generate heat and steam without grease. Exact requirements depend on the equipment and local code.

Can a Type II hood go over a fryer?

No. A Type II hood is not designed to handle grease-laden vapor from commercial frying.

Can a Type I hood be used instead of Type II?

In many applications, a properly designed Type I hood can handle heat and moisture that could otherwise use Type II ventilation. The reverse is not true for grease-producing cooking.

Does electric cooking equipment need a hood?

It can. Electrical power does not automatically eliminate ventilation requirements. The type of cooking and emissions produced are major factors.

Does all gas equipment need a Type I hood?

Not necessarily. Requirements depend on the appliance, how it is used, manufacturer instructions, and local codes.

Does a Type I hood need grease filters?

Type I systems use appropriate grease-removal devices because they are designed for grease-laden cooking exhaust.

Does a Type I hood need fire suppression?

Commercial grease hood installations generally require appropriate listed fire-suppression protection where required by code.

Does a Type II hood have fire suppression?

A standard Type II heat or condensate hood is not designed around the same grease-fire hazard as a Type I system. Requirements still depend on the specific installation and local code.

Can a restaurant have both Type I and Type II hoods?

Yes. For example, the main cook line may use a Type I hood while a separate dishwashing area uses Type II ventilation.

Which hood is more expensive?

A Type I system is generally more expensive because it typically involves grease-rated exhaust components, grease filtration, fire suppression, and more complex installation requirements.

How do I know what hood my restaurant equipment needs?

Review the equipment installation instructions and work with your hood designer, installer, and local authority having jurisdiction before installation.

Final Thoughts: Type I vs. Type II Commercial Kitchen Hoods

The difference between Type I and Type II restaurant hoods comes down primarily to what the equipment produces.

Type I Hood

Use Type I ventilation for commercial cooking that produces:

• Grease-laden vapor
• Smoke
• Heat associated with grease-producing cooking

Typical equipment includes:

• Fryers
• Charbroilers
• Griddles
• Ranges used for grease-producing cooking
• Wok ranges
• Other heavy commercial cooking equipment

Type II Hood

Use Type II ventilation for appropriate equipment that produces:

• Steam
• Heat
• Moisture
• Condensation

without producing grease-laden vapor.

Common applications may include:

• High-temperature dishwashers
• Steam equipment
• Some kettles
• Some non-grease-producing ovens

The easiest way to remember the distinction is:

Type I handles grease. Type II handles heat and steam without grease.

When purchasing Commercial Cooking Equipment, including Deep Fryers, Commercial Ranges, or Commercial Tandoors, restaurants should confirm ventilation requirements before finalizing their equipment layout.

If you are building or remodeling a restaurant, Nishi Enterprise also offers Restaurant Design Consultation to help plan the commercial kitchen and equipment layout.

Never select a Type II hood simply because it is smaller or less expensive when the equipment requires Type I ventilation. The hood must be matched to the appliance, cooking process, manufacturer requirements, and the rules enforced by your local authority.