Commerical Kitchen Hoods; A Look at Type I and Type II Hoods

We read with interest, this simple explanation and quick guide to the different types of commercial kitchen hoods. Perhaps as you are planning your restaurant kitchen space.

To break it down, Type I Hoods, which can also be called grease hoods, are primarily used to gid rid of smoke, condensation, and grease from commercial kitchens. Katom writes they are “used over cooktops, deep fryers, grills, and ranges, as well as any other cooking equipment that's likely to produce grease-laden vapors.”

Type II Hoods work to mitigate heat, steam, vapors, odors, and moisture that are common in restaurant kitchens. Katom wrote that “It's important to know that a Type II hood can't be used where grease-laden vapors are produced.”

Katom Restaurant Supply, Inc. laid it all out here for you. We can help you weed through the questions that need to be answered in order to get the perfect commercial property.