Type 1 vs Type 2 Commercial Kitchen Hoods: Which Do You Need?

Type 1 vs Type 2 Commercial Kitchen Hoods

If you are outfitting a commercial kitchen, the first ventilation decision is which type of exhaust hood you need. Get it wrong and you will fail inspection — or overspend on equipment you do not need. The two categories defined by code are Type 1 and Type 2 hoods, and the difference comes down to what your cooking equipment produces.

Type 1 hoods: for grease and smoke

A Type 1 hood (often called a grease hood) is required over any equipment that produces grease-laden vapor or smoke — fryers, griddles, charbroilers, ranges, and woks. Type 1 hoods capture grease with baffle filters, route it through a welded grease duct, and must be paired with a fire-suppression system. They are governed by NFPA 96 and the International Mechanical Code (IMC). If you cook with oil or open flame, you need a Type 1 hood — no exceptions.

Type 2 hoods: for heat and steam

A Type 2 hood handles heat, steam, and odor — but not grease. Think dishwashers, ovens, steam tables, and pasta cookers. Type 2 hoods are simpler and cheaper because they do not need grease filters, welded ducts, or fire suppression. Using a Type 2 hood over greasy equipment is a code violation and a fire hazard, so when in doubt, go Type 1.

Where Type C fits

You will also see hoods described as Type C — that is a manufacturer and style designation for a wall-mounted canopy hood, not a separate code class. Our Type C ventilation hoods are built as grease-rated Type 1 hoods, so they satisfy NFPA 96 for grease-producing cooking lines while keeping costs low through our component-based approach.

Sizing and the rest of the system

Once you have picked the right hood, it has to be paired with a correctly sized upblast exhaust fan and a make-up air unit to stay balanced and compliant — a hood alone is not a system. Not sure which size you need? Send us your equipment list and we will help you spec a complete, code-compliant setup at wholesale prices.