Type 1 commercial kitchens are designed to confine what?

Type 1 commercial kitchens are specifically designed to confine cooking vapors. These kitchens are equipped with exhaust hoods that capture and exhaust smoke, steam, and other vapors produced during cooking processes. The primary purpose of Type 1 hoods is to provide effective ventilation for cooking appliances that produce grease-laden vapors, thereby helping to maintain air quality and safety within the kitchen environment.

Cooking vapors include not only steam and smoke but also the various particulate matter that can arise from frying, grilling, or other cooking methods. Adequate ventilation is crucial in preventing the buildup of these vapors, which can lead to poor indoor air quality, condensation, and potential fire hazards from grease accumulation.

Type 1 hoods are distinctly heavier-duty than those found in other types of commercial kitchens (such as Type 2), which may target different elements like odors or simple steam from non-grease-producing activities. Therefore, the focus on confining cooking vapors is a key aspect of their design and function.