Proper ventilation is crucial in commercial kitchens. This is where Type 1 hoods come in. They’re made to handle grease, smoke, and heat from heavy-duty cooking equipment like fryers and grills. 

They play a huge role in kitchen fire safety, too. From trapping grease to complying with safety codes, Type 1 hoods keep kitchens clean, safe, and compliant. But what exactly is a Type 1 hood? How does it work? Is it required in all commercial kitchens? Find out the answers to these common questions below. 

What Is a Type 1 Hood?

A Type 1 hood, also known as a grease hood or canopy hood, is a ventilation system for commercial kitchens. It deals with grease, smoke, and heat. You’ll usually see them over fryers, grills, or ranges that produce grease vapors.

This hood has grease filters, like grease cartridges or baffle filters, that trap grease before it can go into the exhaust system. This keeps the system cleaner and lowers the risk of grease buildup, which can be dangerous. It also pulls out smoke and heat, which keeps the kitchen more comfortable and safer for the staff.

Type 1 hoods aren’t just about comfort. They’re also a fire safety requirement. By catching and redirecting grease, they reduce the chance of grease fires in the kitchen. They’re also built to meet strict fire codes like NFPA 96 and are often UL (Underwriters Laboratories)  or ETL (Electrical Testing Laboratories) listed for compliance.

Plus, a Type 1 hood works best when paired with a fire safety kit. Tools like a fire blanket, fire spray, kitchen fire extinguisher, and flame shield add extra protection if a fire breaks out. While the hood helps prevent fires by trapping grease and venting heat, these safety tools let staff act fast if something slips through. Having both the hood and the kit makes the kitchen safer and gives everyone peace of mind.

What Are the Three Types of Ventilation Hoods?

There are three main types of hoods: ducted, ductless, and convertible. The difference comes down to how they move or clean the air, not the style of installation. Each type has its own strengths and drawbacks, so knowing how they work can help you decide which fits your kitchen best.

1. Ducted Hoods

A ducted hood, sometimes called a vented hood, is the most effective option. It uses a fan to pull in smoke, steam, grease, and odors, then pushes them outside through ductwork. Since the air leaves the house entirely, the kitchen stays cooler, cleaner, and free of excess moisture. 

These hoods also need less filter maintenance because the air isn’t recirculated. The only downside is installation. You’ll need a professional to set up the ductwork, which can mean cutting into walls or ceilings. This makes them more expensive but also the most powerful choice.

2. Ductless Hoods

A ductless or recirculating hood is often used when running ductwork outside isn’t possible. Instead of venting air outdoors, it pulls the air through charcoal filters to trap smoke, grease, and odors, then sends the air back into the kitchen. 

The big advantage is that installation is simple and cheaper than a ducted system. You can put them almost anywhere, which is handy in apartments or older homes. The drawback is that they don’t remove heat or moisture, and the filters need regular cleaning or replacement. They work, but not as thoroughly as ducted systems.

3. Convertible Hoods

A convertible hood gives you both options. It can function as a ducted hood, or you can convert it into a ductless one by adding a filter kit. This flexibility makes it a good pick if you’re not sure about your ductwork situation or if you want the option to change later. 

They’re adaptable and work in different kitchen layouts. But keep in mind that in ductless mode, they have the same limits as a standard ductless hood. You might also need to buy extra parts to switch modes.

Do Type 1 Hoods Need Fire Suppression?

Yes, Type 1 hoods absolutely need a fire suppression system. These hoods are made for commercial kitchens where grease, smoke, and heat are part of daily cooking. Since grease is highly flammable, the risk of fire is too high to ignore. That’s why safety standards, like NFPA 96, require all Type 1 hoods to be equipped with fire suppression.

The system protects against grease buildup inside the hood, filters, and exhaust ducts. Even a small layer of grease can fuel a dangerous fire if left unchecked. Type 1 hoods are usually installed over high-risk appliances like fryers, charbroilers, and griddle equipment known for producing flames, sparks, and lots of hot grease vapors.

Fire suppression systems on these hoods work in two ways: automatic and manual. If the heat reaches a certain point, the automatic system will activate on its own. At the same time, there’s a manual pull station so kitchen staff can set it off right away if needed.

Most systems use a wet chemical agent that’s made specifically for grease fires. The agent quickly smothers the flames and cools down the cooking surface to stop the fire from flaring up again. In some cases, carbon dioxide systems may also be used, but wet chemicals are the standard.

To put it simply, a Type 1 hood wouldn’t be doing its job without fire suppression. It’s a must-have for protecting both the kitchen and everyone working inside it.

Type 1 vs. Type 2 Hood

Type 1 and Type 2 hoods gave different jobs in commercial kitchens. A Type 1 hood is built for heavy-duty cooking that produces grease, smoke, and heat. It uses grease filters to trap particles and keep them out of the exhaust system. This design helps prevent fire hazards and keeps the kitchen safer.

On the other hand, a Type 2 hood is much lighter. It’s only meant for handling heat, moisture, and steam from equipment that doesn’t produce grease or smoke, like dishwashers or ovens used for baking.

The main difference is simple: Type 1 deals with grease and smoke, while Type 2 only handles steam and heat. 

What Is the Clearance for a Type 1 Hood?

A Type 1 hood has strict clearance requirements to keep kitchens safe from fire hazards. The most important rule is that there must be at least 18 inches of clearance between the hood (and its grease ducts) and any combustible material, like wood framing or cabinets. This space keeps heat and grease buildup from igniting nearby surfaces.

Not all materials need the same clearance, though. If the surrounding surface is non-combustible, like concrete or metal, no clearance is required. Plus, the minimum clearance is reduced to three inches for limited-combustible materials, such as certain treated boards. In some cases, you can install the hood closer than 18 inches to a combustible wall. But you can only do this if a protective, non-combustible layer, like stainless steel or ceramic tile, is added between them.

There are also listed hoods and ducts that are tested and approved by safety agencies for reduced clearance. Follow the manufacturer's instructions if your hood is labeled for smaller clearances.

Other placement rules exist aside from clearance. For one, a canopy-style hood should extend at least six inches beyond the cooking surface to capture smoke and grease. In addition, the bottom edge of the hood should be no more than four feet above the cooking equipment, so it can pull in contaminants before they spread.

In short, the clearance depends on the materials around your hood. However, 18 inches is the standard for combustibles unless exceptions apply. 

What Is the NFPA Code for Hoods?

The NFPA code for hoods is found in NFPA 96. It’s also known as the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. This standard sets the rules for how commercial kitchen hoods should be designed, installed, and maintained.

It focuses on fire safety and making sure smoke, heat, and grease are properly controlled. NFPA 96 mainly applies to Type 1 hoods, which are used over cooking equipment that produces grease-laden vapors. It also explains how often hoods should be cleaned and what areas need more attention. While it doesn’t usually apply to single homes, most local fire codes adopt NFPA 96 for restaurants and other food businesses.

Are Vent Hoods Required by Code?

Yes, vent hoods are required by code in commercial kitchens. However, it’s not required in all homes because it varies by state or city. 

Vent hoods are always required in restaurants, food trucks, or any commercial setup. The International Mechanical Code (IMC) and NFPA 96 both mandate them. Type 1 hoods are required over appliances that produce grease and smoke, like fryers, griddles, or ranges. 

On the flip side, Type 2 hoods are used for equipment that gives off heat or steam, such as dishwashers. These rules are in place because grease and smoke are major fire hazards, and good ventilation is essential for safety.

However, codes are less strict and can vary by state or city when it comes to homes. The International Residential Code (IRC) requires some form of kitchen ventilation, but it doesn’t always mean you need a traditional vent hood. Sometimes, a window, exhaust fan, or ductless hood will do. 

However, many areas set stricter requirements than the national codes. States like California, New York, and Massachusetts require a mechanical exhaust system in homes.

Gas stoves are a different story. While not always required by law, you need a ducted hood because gas burners release carbon monoxide and nitrogen dioxide. Without proper venting, these gases can build up indoors and become a health risk. Plus, you can’t see, taste, or smell carbon monoxide. 

While electric stoves don’t produce combustion gases, they still give off heat, steam, and food particles. A vent hood isn’t always required, but it still helps improve air quality.

Conclusion

Type 1 hoods play a huge role in keeping commercial kitchens safe and up to code. They handle grease, smoke, and heat while meeting fire safety standards like NFPA 96. Whether you’re running a busy restaurant or checking local codes, having Type 1 hoods helps you stay safe and compliant.