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Guide to Warewashing & Janitorial Equipment
Hoods:
Understanding Type 1 vs. Type 2
and Why Type 2 Is Critical for
Dishmachines
In a commercial kitchen, few systems are as misunderstood — or as essential — as
ventilation hoods. When it comes to warewashing equipment, the primary concern
is not grease or smoke, but moisture and steam. That’s where Type 2 hoods — often
referred to as condensate hoods — come into play.
Failing to install the correct hood type over a dishmachine can result in situations
where you are not compliant with local building and health codes. In addition, excess
humidity, leading to mold, mildew, and slippery floors can cause disruption and play
havoc with a well running kitchen. And, while it may not be relevant or noticeable at
the beginning shortened equipment life due to constant steam exposure then, costly
retrofits if ventilation is overlooked during the planning phase can lead to significant
headaches if not planned for properly.
Type 1 vs. Type 2: The Basics
Feature
Type 1 Hood
Type 2 Hood
Designed For
Grease and smoke
Steam, heat, and moisture
Contains
Fire suppression system
No fire suppression
Typical Use
Cooklines (fryers, grills, ovens)
Warewashing (dishwashers),
steamers, proofers
Ducting
Often requires grease-rated,
welded ducting
Can use lighter ducting (varies
by code)
Filters
Badle or cartridge grease filters
Louvered or mesh filters for
condensate
Code Requirement
NFPA 96
Local mechanical/building
codes