18
Ventilation Requirements
There are typically two types of hoods in a commercial kitchen:
Type I Exhaust Hoods
Type II Exhaust Hoods
Type I hoods are designed for removing grease,
smoke, and vapours generated by cooking
equipment that produces grease-laden air, such
as grills, fryers, and ranges. These hoods typically
have grease filters and are equipped with grease
cups or grease troughs to collect and drain
grease away from the cooking area. Type I hoods
are essential for maintaining a safe and clean
kitchen environment by preventing the buildup of
grease residue on surfaces and minimizing fire
hazards.
Type II hoods are intended for capturing and
removing heat, steam, and odors generated by
cooking equipment that produces non-grease-
laden air, such as ovens and steamers. These
hoods often incorporate baffle filters or mesh
filters to trap airborne contaminants, and they
may include activated carbon filters or UV-C light
systems for odor control and air purification.
Type II hoods help maintain a comfortable and
odor-free kitchen environment while enhancing
ventilation and air quality.
There are many aspects to consider when it comes to ventilation requirements including your space, the
supply air, clearance to combustibles and other hazards that need consideration. It is important to check
with your municipality to ensure you are meeting your local code’s requirements. Local municipalities are
responsible for defining and managing local building and fire codes; however, the National Fire Protection
Association (NFPA) has developed a comprehensive code, NFPA 96, that provides preventative and operative
fire safety requirements with the intention of reducing potential fire hazards. All municipalities adhere to these
guidelines to ensure safety in their respective jurisdictions.
In addition to traditional ventilation systems, ventless cooking is being more prevalent in many types of
establishments. From high-speed ovens with catalytic converters to full stand alone Type I ventless systems,
there are options available that may suit your needs without having to put in a traditional system. Ask you
RED Dealer to guide you to the best solution for your needs
If your kitchen already has an existing hood in good operating condition, it is important to know that all
equipment needs to fit under the hood that call for any type of hood or ventilation. Equipment overlapping
the end of the exhaust hoods are not to code in a commercial kitchen application, so layout and size of
equipment needs to be considered before the purchase to ensure you have the space available.
Price & Budget
This consideration is tied to the type of setup and build quality being considered. The old adage “you get
what you pay for” is still applicable! Adding custom configurations to a mid-tier option will increase the price.
However, if you need a convection oven and don’t have enough space for a stand-alone option, a range with
a convection oven is necessary and worth the higher cost. The kitchen must be designed around your needs
and the available space.
Leasing or financing your equipment might help with budgeting and capital costs. When you buy a car, you
are often sent to the “financial department” to discuss payments after the “sale”. When purchasing a $50,000
car, payments are frequently made through financing or leasing. The same can be stated about purchasing