Examples of Type 2 cooking operations include the following: Convection bread and microwave ovens, toasters, steam tables, closed type pizza ovens if used only for pizza or bread, baking ovens, coffee makers, coffee roasters, hot dog display heaters, pastry ovens, popcorn makers, warming ovens, and dishwashers.
Type 2 hoods are for use over heat- and steam-producing equipment, such as dishwashers, steam tables, and some ovens. Not designed for use over grease-producing equipment. Some models are designed to only remove condensation and steam while other models are strictly designed to remove heat and odors.
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.
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 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.
Type 2 hoods, also referred to as condensate steam hoods or heat hoods, are primarily used in kitchens where cooking appliances produce heat, steam, and moisture, rather than grease. These hoods are designed to remove heat, steam, and odors from the kitchen environment effectively.
If you are unable to have a ducted range hood, a non ducted hood is the next-best thing. Ductless hoods filter the air and recirculate it into your kitchen. While ductless hoods can't reduce the heat or humidity in your kitchen, they can filter out smoke, odor and grease, creating cleaner air.
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.
Two-piece hoods are made with two pieces of fabric. The seam is usually located along the center top of the hood. The three-piece hoods have three pieces of fabric sewn together with two seams. The extra fabric piece and seam make the hood more form-fitting, comfortable and helps it stay in place better.
As we've defined, EPA Type II appliances are high-pressure appliances. A high-pressure appliance is any appliance that requires high system pressures to convert refrigerant from a gas to a liquid.
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.
A Class II appliance usually has a plastic cover. The only way to accurately identify it is to look for the Class II appliance symbol. Examples of Class II appliances are hair dryers, DVD players, televisions, computers, and photocopiers.
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.
On average, the cost to install a basic restaurant exhaust hood system range from $1,000 to $10,000.
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).
Instead of a bank of hood filters, Type II hoods have a duct collar that exhausts the contaminated air. Type II hood ducts do not need to be fully welded. Type II canopy hoods are required to be installed where cooking or dishwashing equipment produce heat, or steam.
Type 1 Hoods are quickly becoming an industry standard for pizza oven venting in commercial kitchens. Preferred by local fire marshals and permitting offices, they are the easiest to get approved.
Let's take a look at some of the differences between type 1 and type 2 vent ducts. Type 1 hoods are designed to remove grease build, heat, smoke, and moisture. Type ii hoods are created to remove moisture and only heat.
Wall mount range hoods are one of the most common types of stove hoods. They are a sleek focal point for any kitchen. These vent hood types are mounted securely against a wall in the kitchen.
If your range top is 30 inches wide, go for a ventilation hood that's 36 inches wide. That way, you'll have an even overhang of 3 inches on each side. You always want your range hood to cover as much space over your range top as possible. That way, it can catch grease and fumes efficiently.
Category II appliance – an appliance that operates with a nonpositive vent static pressure and with the flue loss less than 17%. Category III appliance - an appliance that operates with a positive vent static pressure and with the flue loss not less than 17%.
The Cook 1 is the entry and training level. Promotion to the Cook 2 level may be made after a minimum of two years' experience and in-service training as a Cook in kitchen handling quantity cooking. Assists in supervision and instruction of subordinate Cooks and Service Workers, as necessary.
A Type I restaurant vent hood is designed for the removal of condensation, heat, smoke, and other greasy by-products of cooking. Taking that into account, this kind of hood is commonly referred to as a “grease hood.” Grease and associated by-products are produced when cooking animal protein.