What type of hoods are specifically used in kitchens for the extraction of greasy and smoky byproducts?

Type 1 hoods are designed specifically for commercial kitchens where cooking processes generate grease and smoke, such as frying, broiling, and grilling. These hoods are equipped with more robust filtration systems and ventilation capabilities to effectively capture and remove the byproducts of cooking that can pose fire hazards if not properly managed.

The construction of Type 1 hoods typically includes grease ducts and fire suppression systems to ensure safe operation in environments where high levels of grease-laden vapors are present. This makes them crucial in maintaining air quality in kitchen environments and ensuring compliance with safety regulations.

In contrast, Type 2 hoods are meant for kitchens where there are less greasy operations, primarily geared toward non-grease producing appliances like ovens or steamers. Type 3 hoods cater to the extraction of vapor and odor—often used for cooking methods that produce steam, but not grease. Type 4 hoods are designed specifically for processes that involve high heat, such as commercial cooking appliances, but are not standardized like the others for grease removal. Thus, Type 1 hoods are unequivocally the most suitable choice for environments needing efficient grease and smoke extraction.