Choosing the Right Hood for Your Restaurant: Type 1 vs. Type 2 Hoods
When setting up a commercial kitchen, selecting the right ventilation system is one of the most critical decisions you’ll make. Not only does it impact air quality and safety, but it also ensures compliance with local building codes. Two primary types of hoods are used in commercial kitchens: Type 1 and Type 2. Each serves a unique purpose and comes with distinct requirements and costs. Let’s break down the differences to help you make an informed choice.
What Are Type 1 and Type 2 Hoods?
Type 1 Hood (Grease Hood)
Purpose: Designed for cooking equipment that produces grease, smoke, and airborne particles. These hoods are essential for managing the byproducts of deep fryers, charbroilers, grills, and similar appliances.
Features:
Grease filters or baffles to trap grease particles.
A fire suppression system to mitigate fire hazards.
Ductwork vented to the outside to remove contaminants.
Common Applications: Fast-food restaurants, steakhouses, and any kitchen using equipment like fryers or woks.
Type 2 Hood (Heat/Condensate Hood)
Purpose: Intended for appliances that generate steam, heat, or moisture but do not produce grease. Examples include dishwashers, pasta cookers, and some ovens.
Features:
No grease filters or fire suppression systems required.
Ventilation focuses on removing heat, humidity, and odors.
Common Applications: Bakeries, coffee shops, and kitchens with steamers or warming equipment.
Key Differences Between Type 1 and Type 2 Hoods
| Feature | Type 1 Hood | Type 2 Hood |
|---|---|---|
| Purpose | Handles grease, smoke, and fumes | Removes heat, steam, and odors |
| Fire Suppression | Mandatory | Not required |
| Filters | Grease filters or baffles required | Not required |
| Ductwork | Vented to the exterior | May require less extensive venting |
| Cost | Higher due to complexity | Lower due to simpler design |
Costs Associated with Each Hood
Type 1 Hood Costs
Type 1 hoods are more expensive due to their complexity and safety requirements. Here’s a breakdown of typical costs:
Equipment: $10,000–$30,000+
Installation: $15,000–$50,000+
Fire Suppression System: $3,000–$7,000
Ductwork: $100–$250 per linear foot (must vent outside and be grease-proof)
Make-Up Air System: $5,000–$15,000 (required to replace the air removed by the hood)
Permits and Inspections: $1,000–$5,000
Total Cost: $30,000–$100,000+
Type 2 Hood Costs
Type 2 hoods are simpler and more affordable for operations that don’t involve grease-producing equipment. Typical costs include:
Equipment: $4,000–$12,000
Installation: $5,000–$15,000
Ductwork: $50–$150 per linear foot (venting is less complex)
Permits and Inspections: $500–$2,000
Total Cost: $10,000–$30,000
Factors Affecting Costs
Kitchen Layout: A kitchen far from exterior walls will require longer duct runs, increasing costs.
Local Regulations: Jurisdictions have different requirements for hoods, fire suppression, and permits.
Building Type: Retrofitting older buildings can add to expenses.
Appliance Type: Equipment producing grease mandates Type 1 hoods, even if your cooking is minimal.
Second-Generation Spaces: Leasing a space with existing hoods can save tens of thousands in installation costs.
Choosing the Right Hood for Your Kitchen
To determine the best hood for your kitchen, consider the following:
What equipment will you use? If you’re using fryers, grills, or anything producing grease, you’ll need a Type 1 hood.
What is your budget? Type 2 hoods are significantly more affordable but are limited to non-grease-producing appliances.
What are the local codes? Consult with your local building and fire departments to ensure compliance.
Can you find a second-generation space? Pre-installed hoods can drastically reduce upfront costs.
Final Thoughts
Type 1 and Type 2 hoods are essential components of a commercial kitchen, but each serves a different purpose. While Type 1 hoods handle grease and smoke, Type 2 hoods are ideal for removing heat and moisture. Although Type 1 hoods are more costly due to fire suppression and grease management systems, they’re mandatory for many cooking operations. On the other hand, Type 2 hoods provide an economical solution for less intensive kitchens.
By understanding the differences and associated costs, you can make the right decision for your restaurant’s needs, ensuring safety, compliance, and efficiency.
If you’re planning your kitchen setup or evaluating your options, consulting with a professional can save you time, money, and stress. Ready to get started? Let’s chat about your project
- Will Amorin
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