Type II hoods shall be constructed of steel having a minimum thickness of 0.0296 inch (0.7534 mm) (No. 22 gage) or stainless steel not less than 0.0220 inch (0.5550 mm) (No. 24 gage) in thickness, copper sheets weighing not less than 24 ounces per square foot (7.3 kg/m2) or of other approved material and gage.
Type II hoods constructed of steel shall be not less than 0.024 of an inch (0.61 mm) (No. 24 gauge). Hoods constructed of copper shall be of copper sheets weighing not less than 0.17 ounces per square inch (oz/in2) (7.47 kg/m2). Joints and seams shall be substantially tight.
Steam Removal: Type 2 hoods are specifically designed to capture and remove steam and heat generated by cooking equipment. They employ a combination of exhaust fans and ductwork to effectively ventilate the kitchen.
Fire protection systems are required in all vent hoods. These hood and fire suppression systems are required to conform to international codes for building materials and fire protection.
While Type 1 hoods tackle grease and smoke, Type 2 hood systems focus on a different battlefield: heat and moisture. These hoods cater to kitchen equipment like dishwashers, ovens, and pasta cookers, which generate heat and steam during operation.
A Type I hood is required where smoke is produced as part of the cooking process. The intent is not to require a Type I hood where there is a possibility of food being burned and producing smoke. For example, smoke that is produced when toast is burned does not mean that a Type I hood is required over a toaster.
Type II hoods are easier to install because you can use them without ductwork or vents. For this reason, they're often less expensive than a Type I hood with an exhaust system; however, local codes may significantly reduce their usability.
Except where enclosures are required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least 18 inches to combustible material, 3 inches to limited combustible material and 0 inches to non-combustible material.
A Type II hood is used when performing holding, reheating, baking, or using an enclosed deck type pizza oven that produces only heat and steam.
Type II - Servicing high-pressure Appliances
This EPA certification enables you to service or dispose of medium to very-high-pressure appliances, except in applications such as small appliances or air conditioners within motor vehicles.
Class 2 power ducting is for low voltage applications (230v/11kV & 20kV with 450kN compression performance at operating temperatures of 50°C). It meets ENATS 12-24 and BS EN 61386 specifications.
The backshelf hood is not suitable for tall appliances such as steamers and ove n s , or fo r facilities that produce large volumes of effluent or steam. For such applications a canopy hood is the better choice. Canopy hoods require larger volumes of exhaust air than the backshelf design.
Type II hoods shall be installed above dishwashers and appliances that produce heat or moisture and do not produce grease or smoke as a result of the cooking process, except where the heat and moisture loads from such appliances are incorporated into the HVAC system design or into the design of a separate removal ...
6Clearances for Type I hood. A Type I hood shall be installed with a clearance to combustibles of not less than 18 inches (457 mm).
NFPA 220, created by the National Fire Protection Association, categorizes building construction types based on their fire-resistance ratings and the materials used, directly influencing fire safety measures. There are five primary types: fire-resistive, non-combustible, ordinary, heavy timber, and wood-frame.
NFPA 20 requires that the power supply for fire pumps be reliable and suitable for the application. It also provides guidelines for the installation of emergency generators and transfer switches to ensure that the fire pump can continue to operate in the event of a power failure.
Type II Hoods: Sometimes called condensate hoods, Type II hoods work to remove steam, vapor, and other moisture from the air. Some Type II hoods even remove odors. They are often found on coffee machines, commercial dishwashers, and certain pizza ovens.
The codes allow recirculating hoods, and UL 710B restricts the installation of these hoods to above electrical appliances only. The hoods must be listed and labeled to UL 710B and must meet the performance test requirements as described above.
Type I hoods are required for equipment that produce smoke or grease-laden fumes. This includes equipment such as fryers, ranges, griddles, convection ovens, tilt skillets and broilers. Type II hoods are used where grease isn't present to remove steam, vapor and odors.
According to NFPA 96, section 8-3.1: Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge.
These costs can vary based on the specific type and size of the hood, the complexity of the installation, and the quality of materials used. For instance, a restaurant kitchen hood with a high-capacity exhaust system and stainless-steel construction will be more expensive than a basic under-cabinet range hood.