Which hood type collects grease vapors and smoke in kitchens?

• A. Type II Hood
• B. Grease Filter
• C. Type I Hood
• D. Duct Termination

Answer: (C)

Type I hoods are built specifically to handle grease-laden vapors and smoke from commercial cooking. They are designed to capture and contain grease from cooking emissions, using grease filters and robust construction to prevent grease from accumulating in the duct and to support fire suppression if needed. That focus on grease-laden air is what makes a Type I hood the right choice for kitchens with fryers, grills, and other high-grease equipment. In contrast, Type II hoods are used for non-grease sources like dishwashing areas and general ventilation, so they don’t include the grease-collection features. A grease filter is a component that sits in or on the hood to remove grease from the air, not the hood type itself. Duct termination refers to where the exhaust exits the building, not what the hood is designed to collect.