Type I Hood
A Type I hood is a commercial kitchen ventilation system designed to capture and remove grease-laden vapors, smoke, and heat produced by cooking equipment. Required by fire code over all equipment that produces grease — including fryers, open-flame ranges, griddles, and char-broilers — it consists of a grease-trapping canopy, integral baffles filters, exhaust ductwork, and a factory-mutual-approved fire suppression system.
Updated July 13, 2026
Key Facts
- 1Type I hoods with fire suppression systems cost $18,000–$55,000 installed for a typical restaurant kitchen, depending on length and regional labor rates
- 2Fire suppression systems integrated into Type I hoods are required by NFPA 96 and must be installed by a licensed fire suppression contractor
- 3The Type I hood must extend 6 inches beyond the cooking surface on all sides and be installed at the height specified by the manufacturer — typically 18–24 inches above the highest cooking surface
Type I vs. Type II Hoods
A Type I hood is for grease-producing cooking equipment (fryers, ranges, griddles, char-broilers). A Type II hood handles heat and moisture from non-grease-producing equipment (dishwashers, ovens, steamers that don't cook over open flame, and coffee equipment). Type II hoods are simpler and less expensive — they do not require fire suppression systems.
Using a Type II hood over grease-producing equipment is a fire code violation. Health departments and fire marshals inspect for this specifically. The consequence is a failed inspection and a required retrofit — extremely expensive mid-project.
What a Type I Hood System Includes
- Exhaust canopy (stainless steel, typically 16 or 18 gauge) with integral grease drip trays
- Grease baffle filters (listed to UL 1046) — must be removable for cleaning
- Exhaust fan and motor (roof-mounted or inline in the duct run)
- Make-up air unit to replace the air exhausted — essential for proper hood operation
- Exhaust ductwork from the hood to the roof penetration (fully welded, grease-tight per NFPA 96)
- Ansul or equivalent fire suppression system with fusible links and nozzles over each piece of cooking equipment
- Hood lighting (required for visibility in the kitchen work area)
Frequently Asked Questions
Does a coffee shop need a Type I hood?
Most coffee shops with espresso machines, batch brewers, and pastry display cases do not need a Type I hood because none of these produce grease-laden vapors. However, if the concept includes a panini press, commercial toaster oven, or any equipment with exposed heating elements over food with fat content, a Type I hood may be required. Confirm with your local fire marshal before finalizing the kitchen layout.
How often does a Type I hood need to be cleaned?
Cleaning frequency is mandated by NFPA 96 and depends on usage. High-volume operations (solid fuel, high-temp cooking) require monthly cleaning. Most restaurant operations require cleaning every 3 months. Light-use or non-greasy operations may qualify for semi-annual or annual cleaning.
Who inspects Type I hood installations?
The local fire marshal or fire department typically inspects hood and fire suppression installations for code compliance. The building department inspects the structural and electrical aspects. Health departments may additionally inspect the hood as part of food service licensing.