Type 1 vs Type 2 Commercial Kitchen Hood: Which Do You Need?
Choosing a commercial hood starts with the cooking process, not the hood's size or appearance. A fryer, griddle, range, or charbroiler releases grease-laden vapors that require a different level of capture and duct protection, plus more fire planning than steam or heat from a dishwasher or steamer.
Get a free sizing and code consultation to confirm which hood type fits your cooking line. Contact the AirSupply team before you order components.
The key difference in a type 1 vs type 2 commercial kitchen hood is the exhaust load: Type 1 hoods capture grease, smoke, and oil particles from grease-producing equipment. Type 2 hoods remove heat, steam, moisture, and odors from non-grease-producing equipment. Type 1 applications generally involve grease-rated ductwork and fire-suppression coordination. Type 2 applications usually follow general ventilation requirements, subject to local code review.
Getting that classification right protects your equipment, supports NFPA 96 compliance where applicable, and helps prevent an expensive undersized or overbuilt system. For the broader process of sizing the hood, exhaust fan, and make-up air together, see our commercial kitchen ventilation hoods buying guide. First, examine what makes a Type 1 hood suitable for grease-laden cooking.
What Is a Type 1 Commercial Kitchen Hood?
A Type 1 commercial kitchen hood is a grease hood designed for cooking equipment that produces grease-laden vapors. It captures grease, smoke, and oil particles before they can enter the exhaust ductwork, where buildup can create serious maintenance and fire risks. You will typically see Type 1 hoods installed over ranges, deep fryers, griddles, and charbroilers.
What equipment needs a Type 1 hood?
The deciding factor is not the size of the appliance. It is the kind of exhaust it produces. A compact food truck fryer can create the same grease-laden vapor classification as a larger restaurant cook line. If the equipment cooks with grease or produces smoke and oil particles, plan on a Type 1 hood rather than a general heat-and-steam hood.
This distinction matters when comparing a type 1 vs type 2 commercial kitchen hood. A Type 2 hood is not grease-rated and should not be installed over a fryer, griddle, range, or charbroiler.
How does a Type 1 hood handle grease?
Type 1 construction is built around containment, drainage, and cleanability. The hood captures grease-laden air at the cooking surface. Baffle filters and internal channels help collect grease instead of allowing it to travel uncontrolled through the exhaust system. The hood should be welded and made from durable, minimum-thickness steel, with surfaces and seams designed to drain and withstand repeated cleaning.
The ductwork is equally important. Type 1 exhaust must use a dedicated grease-rated duct system, with airflow sized to capture vapors effectively. The hood, fan, duct, clearances, and cleaning access work as one system, so selecting a hood by width alone is not enough.
How AirSupply Type C hoods fit this class
AirSupply Type C ventilation hoods are designed for this commercial grease-exhaust application and are available in 4- to 12-foot sizes. The component-based system lets you select the hood separately from the exhaust fan and make-up air unit. AirSupply Type C hoods use 18-gauge 304 or 201 stainless steel construction. The hood does not replace the rest of the code-compliant system, so coordinate ductwork, airflow clearances, and any required suppression work with qualified professionals and your local authority having jurisdiction.
For the governing requirements around grease ducts, clearances, cleaning, and fire protection, see the NFPA 96 exhaust system requirements guide.
What Is a Type 2 Commercial Kitchen Hood?
A Type 2 commercial kitchen hood is designed for equipment that releases heat, steam, moisture, or ordinary cooking odors without producing grease-laden vapors. It handles ventilation for non-grease loads, helping remove excess humidity and heat from the workspace without the grease-capture design required over a cook line.
Common applications include commercial dishwashers, steamers, certain ovens, and coffee machines. A dishmachine, for example, can release a large amount of hot vapor when its door opens. A Type 2 hood above the equipment helps collect and exhaust that moisture before it condenses on ceilings, walls, or nearby surfaces.
What a Type 2 hood is not designed to handle
Type 2 hoods are not grease-rated. Do not place one over a deep fryer, griddle, range, grill, or charbroiler. These appliances can produce grease, smoke, and oil particles that require a Type 1 hood and a properly designed grease exhaust system. Using a Type 2 hood for that application can create a serious fire and code-compliance problem.
How Type 2 construction differs
Because the hood is not collecting grease, Type 2 equipment is typically lighter in construction than a grease hood. It usually does not require the same grease-rated ductwork, grease drainage features, or integrated fire suppression associated with Type 1 systems. However, "usually" matters here: the authority having jurisdiction, building official, fire marshal, and equipment specifications can impose additional requirements.
Type 2 ventilation still needs appropriate sizing, duct routing, exhaust airflow, and clearances. Removing moisture without replacing exhausted air can also affect comfort and building pressure. For a kitchen that has both a cooking line and a dishwashing or steaming area, it is common to use Type 1 ventilation over grease-producing appliances and Type 2 ventilation over non-grease equipment. That separation keeps each exhaust system matched to the load it actually serves.
Key Differences Between Type 1 and Type 2 Commercial Kitchen Hoods
The deciding factor is the air stream, not simply the appliance name. Type 1 systems handle grease-laden vapors, while Type 2 systems remove heat, steam, moisture, or odors from equipment that does not produce grease. That distinction affects ductwork, construction, fire protection, and total project cost.
| Characteristic | Type 1 | Type 2 |
|---|---|---|
| Air load | Grease-laden vapors, smoke, and oil particles. | Heat, steam, moisture, and odors without grease. |
| Typical equipment | Fryers, grills, ranges, griddles, and charbroilers. | Dishwashers, steamers, certain ovens, and coffee machines. |
| Fire suppression | Typically requires an approved integrated suppression system. | Usually not required, subject to local authority requirements. |
| Duct requirement | Dedicated, grease-rated ductwork with appropriate cleaning access. | Standard exhaust ductwork may apply, subject to local code. |
| Construction | Heavier grease-rated construction with grease collection and drainage. | Typically lighter construction because it does not carry grease. |
| Cost | Higher, due to ducting, suppression, cleaning, and installation complexity. | Lower in many installations because requirements are less demanding. |
- Grease determines the category: A fryer or charbroiler needs Type 1 protection even when its footprint is small. A Type 2 hood is not a lower-cost substitute for that application.
- Fire risk changes the system: Type 1 exhaust must capture grease before it reaches the duct and coordinate with an appropriately rated suppression system.
- Ductwork is part of the budget: Type 1 installations generally require dedicated grease ductwork, more involved clearances, and planned inspection and cleaning.
- Airflow still matters: Both hood types must be sized to capture the intended load. Inadequate CFM can allow heat, steam, smoke, or grease to escape into the kitchen.
- One kitchen can need both: Many commercial kitchens use Type 1 over the cooking line and Type 2 over a dishwasher or steamer area. The equipment layout, not a preference for one hood style, determines the right combination.
Because local authorities can apply additional requirements, confirm the hood, fan, duct, and suppression design with the project reviewer before ordering components. AirSupply sells component-based hoods, fans, and make-up air units separately, so the system can be matched to each line and its code requirements.
Not sure if your project needs Type 1 or Type 2 ductwork and suppression? Request a free sizing consultation to match components to your code review.
When Does NFPA 96 Require a Type 1 or Type 2 Hood?
Does NFPA 96 require a Type 1 hood over every cooking appliance?
No. NFPA 96 requires a Type 1 hood when the equipment produces grease-laden vapors. Typical examples include deep fryers, ranges, griddles, and charbroilers. These hoods capture grease, smoke, and oil particles before they enter the exhaust system, which is why they are also called grease hoods.
The requirement is based on the cooking load, not simply whether the kitchen is commercial. A fryer in a food truck and a fryer in a full-service restaurant create the same kind of grease-laden exhaust problem. Both need a properly designed Type 1 system, including suitable airflow, ductwork, clearances, cleaning access, and fire-protection coordination.
When is a Type 2 hood acceptable?
A Type 2 hood is intended for equipment that produces heat, steam, moisture, or odors without grease-laden vapors. Dishwashers, steamers, some ovens, and coffee equipment may fall into this category. These loads generally follow building and mechanical ventilation requirements rather than the grease-duct rules associated with NFPA 96.
Do not use a Type 2 hood over a fryer, griddle, range, or charbroiler. A Type 2 hood is not grease-rated, and choosing it for the wrong appliance can create a code, cleaning, and fire-safety problem. Local requirements can vary, so confirm the equipment classification and final design with the authority having jurisdiction, or AHJ, before installation.
What duct and suppression requirements change?
Type 1 systems typically require dedicated grease-rated ductwork, appropriate clearances from combustible materials, regular cleaning access, and a fire suppression system coordinated with the hood and cooking equipment. NFPA 96 addresses these ventilation control and fire-protection concerns. Proper sizing matters too: inadequate CFM can allow vapors to escape the capture zone even when the hood itself is correctly classified.
Type 2 systems usually use lighter construction and standard ventilation ducting, without integrated fire suppression. The exact requirements still depend on the appliance, building code, and local AHJ. AirSupply sells component-based hoods, exhaust fans, and make-up air units separately, so a Type 1 buyer must coordinate any required suppression system with a qualified contractor. For a broader sizing and compliance framework, see the commercial kitchen ventilation hoods buying guide.
Can one kitchen need both hood types?
Yes. Many commercial kitchens use Type 1 over the grease-producing cook line and Type 2 over a separate dishwasher or steamer area. Treating each appliance group according to its exhaust load helps avoid overbuilding a non-grease application while keeping the grease-producing line properly protected.
Which AirSupply Hood Models Are Type 1 and Which Are Type 2?
AirSupply currently offers Type C ventilation hoods for Type 1, grease-laden cooking applications. The line includes 4-foot through 12-foot models, with SKUs ranging from HOOD-4FT through HOOD-12FT. Examples include the 4-foot, 5-foot, 9-foot, 10-foot, 11-foot, and 12-foot configurations. The right size depends on the cooking equipment, hood dimensions, required capture area, and the exhaust system design.
These hoods are built from 18-gauge stainless steel, using 304 or 201 stainless depending on the model. They are NFPA 96 compliant and UL 710 listed. In practical terms, they are intended for cooking lines with equipment such as fryers, grills, ranges, and charbroilers, which produce grease-laden vapors and require Type 1 ventilation.
Which AirSupply models are Type 1?
AirSupply's Type C hood models, including the HOOD-4FT through HOOD-12FT range, are the Type 1 option in the current product line. They are grease-rated for the cooking applications described above: fryer, grill, range, and charbroiler lines producing grease-laden vapors. Choose the hood length based on the equipment below it, then size the exhaust fan, make-up air, ductwork, and clearances as a coordinated system.
Browse the available sizes in the AirSupply ventilation hood collection, or review the commercial kitchen ventilation hoods buyer's guide before ordering.
Does AirSupply sell Type 2 hoods?
No. AirSupply does not currently offer a Type 2, condensate-only hood. Type 2 hoods are used for non-grease exhaust over equipment such as dishwashers and steamers. If your kitchen has one of these areas, you will need to source a separate condensate hood from another qualified vendor. Do not substitute a Type 2 hood over a fryer, grill, range, or charbroiler.
AirSupply can still help supply the exhaust fan and make-up air components for a separately sourced Type 2 installation, subject to the project's airflow and code requirements. Multi-area kitchens may therefore use an AirSupply Type 1 hood over the cook line and a separate Type 2 solution over the dishwashing or steaming area.
What is included in an AirSupply Type 1 purchase?
AirSupply sells the hood, exhaust fan, and make-up air unit as separate components rather than as an integrated package. This component-based approach can keep pricing roughly 60% to 70% below integrated packages, but it also means the buyer must coordinate installation, ductwork, and a licensed fire-suppression contractor. AirSupply does not sell integrated fire suppression. For help matching hood length, fan capacity, and make-up air, request a free sizing consultation before ordering.
How to choose the right AirSupply hood for your line
- List every cooking appliance under the hood and confirm each one produces grease-laden vapors. Fryers, grills, and charbroilers all point to a Type 1 hood.
- Measure the cook line footprint and pick the hood length, from the 4-foot HOOD-4FT up to the 12-foot HOOD-12FT, that covers the equipment with the recommended overhang.
- Match the exhaust fan and make-up air unit to the hood length and the kitchen's airflow requirements using the free sizing consultation.
- Coordinate the grease duct, clearances, and any required wet-chemical suppression with a licensed contractor and the local authority having jurisdiction.
Ready to price the right hood, fan, and make-up air for your line? Contact AirSupply to start a free sizing consultation today.
Frequently Asked Questions
What is the main difference between a Type 1 and Type 2 hood?
A Type 1 hood captures grease-laden vapors, smoke, and oil from equipment such as fryers, ranges, griddles, and charbroilers. A Type 2 hood removes heat, steam, moisture, and odors from non-grease-producing equipment, including many steamers, dishwashers, coffee machines, and ovens.
When is a Type 1 hood required?
Use a Type 1 hood when the cooking process produces grease-laden vapors. This commonly includes deep frying, grilling, cooking on a range, and griddling. The equipment, ductwork, airflow, clearances, cleaning plan, and suppression requirements should be reviewed with the authority having jurisdiction before installation.
Can a Type 2 hood be used over a deep fryer?
No. A deep fryer produces grease-laden vapors, so it requires a Type 1 system. A Type 2 hood is not grease-rated and should not be used as a substitute over fryers, griddles, ranges, or charbroilers.
Does every commercial kitchen hood need fire suppression?
Type 1 systems normally require a compatible wet-chemical fire suppression system because grease fires create a significant risk. Type 2 systems usually do not require integrated suppression, but local building and fire officials can set additional requirements. Coordinate the suppression design with a licensed contractor.
Can a kitchen use both Type 1 and Type 2 hoods?
Yes. A kitchen may use a Type 1 hood over a grease-producing cook line and a Type 2 hood over a separate dishwashing or steaming area. Each hood still needs suitable sizing, airflow, ductwork, and approvals for the equipment beneath it.
Ready to Choose the Right Kitchen Hood?
The right classification helps you plan a hood system that fits your cooking equipment and code requirements. Get a free sizing and code consultation for your kitchen hood project. Contact us to discuss your next step with the AirSupply team.