Commercial Kitchen Inspection: Type II Exhaust Hood

This video provides an overview of Type II exhaust hoods in commercial kitchens. Type II hoods are condensate or fume hoods. They are installed over non-greasing-producing appliances and capture dry heat, moisture, and odors. Inspector should be able to identify the type of exhaust hood present based on its visible components.
Learn more about commercial property inspections at ccpia.org/

[@jayohwhy05]

can a type II hood be upgraded to a type I?

[@robclaus-lx6my]

These hoods do not have the capacity to be upgraded.

[@EBPization]

Is there any problem with using a type I hood for a bakery oven or steam kettle?

[@robclaus-lx6my]

That would not be an issue. Placing a Type I Hood instead of a Type II Hood would be an improvement or betterment to the system. What you cannot do is place a lesser hood. Remember... Type I hoods are for grease-laden or grease-producing devices whereas a Type II hood is for heat and steam. Placing a Type I hood in every instance of a commercial cooking area can only be an improvement to the entire cooking space.