Type I Kitchen Exhaust Systems

The Lung of Your Commercial Kitchen

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Comprehensive Type I Kitchen Exhaust Systems Solutions

A Type I Kitchen Exhaust System (Grease Hood) is the most critical safety component in any kitchen involving grease-laden vapors—such as those from fryers, broilers, and griddles. It doesn't just manage heat and smoke; it is a sophisticated filtration system designed to capture flammable grease particles before they enter your ductwork. A properly functioning hood ensures your kitchen remains breathable, your surfaces stay cleaner, and your building stays safe.

The High Stakes of System Failure

Fire Hazards

Grease buildup is the #1 cause of catastrophic restaurant fires. A single spark can ignite the ductwork, traveling through the building in seconds.

Health & Fire Code Violations

Health Department and Fire inspectors are rigorous. A non-compliant type I kitchen hood can lead to immediate shutdowns and fines.

Degraded Air Quality

Poor extraction leads to 'grease-slick' floors (a slip-and-fall liability) and an uncomfortably hot environment for your staff.

Premature Equipment Wear

When heat and grease aren't pulled away effectively, your surrounding refrigeration and HVAC systems have to work twice as hard to keep up.

⚠️ The Cost of Inaction

"Waiting for a fan motor to seize or a fire suppression link to pop. This results in an immediate loss of cooking capability and emergency repair bills."

✅ The Professional Choice

"We perform regular inspections of the fan belts, grease filters, and ductwork integrity. We ensure your system meets NFPA 96 standards long before an inspector walks through your front door."

Why Choose Kitchen Services?

Respect for Your Schedule

Hood cleaning service can be intrusive. We coordinate our visits during your off-hours to ensure we never disrupt your 'flow.'

Digital Compliance Reports

Every service includes a digital report featuring before and after photos of the hood and fans. This provides you with a paper trail for fire marshals and insurance providers.

Expert Guidance

If your current system is under-powered for your menu, we provide honest advice on upgrades or modifications. We prioritize the long-term safety of your facility, supporting your operational goals 100%.

Need Emergency Service?

Our technicians are on call to minimize downtime and save your inventory.

Call us anytime

(323) 310-2010

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Digital Transparency

We provide detailed photo reports with every service call. You see exactly what we fixed.

Frequently Asked Questions

A Type I system is a 'grease-capable' ventilation hood designed specifically for cooking equipment that produces smoke and grease-laden vapors (e.g., fryers, griddles, charbroilers).

Type I hoods are for grease and smoke; they require liquid-tight welds and fire suppression. Type II hoods are for heat and steam (like dishwashers) and do not require fire systems or grease-rated ductwork.

Any time you use an appliance that produces grease or smoke in a commercial setting a Type I hood is mandatory.

Hoods must be made of minimum 18-gauge stainless steel (or 16-gauge carbon steel) with continuous, liquid-tight external welds on all seams. This prevents grease from leaking into wall cavities.

This is the standard for fire suppression systems. As of 2026, 'grandfathering' of pre-UL-300 systems has ended in most states. All Type I hoods must have a UL 300 compliant wet-chemical system.

It has two triggers: Automatic (fusible links that melt at high temperatures) and Manual (the 'pull station' lever usually located near an exit).

Yes. Per 2026 codes, the fire system must be interlocked to automatically shut off the gas line and electric power to any appliance under the hood upon activation.

While fuel is cut off, the exhaust fan often stays running to draw smoke and heat out of the building, while the makeup air fan typically shuts off to avoid 'fanning the flames.'

Professional inspections by a certified technician are required every 6 months.

They are the small metal tabs that hold the fire system 'ready.' Codes require these to be replaced annually because grease buildup can prevent them from melting properly.

Monthly: For wood/charcoal cooking or 24/7 high-volume operations. Quarterly: For standard high-volume restaurants. Semi-Annually: For moderate-volume (sit-down) restaurants. Annually: For low-volume (churches, seasonal).

NFPA 96 now pushes for digital documentation for all cleaning activity. Inspectors often look for time-stamped photos of the ductwork and fan before and after cleaning.

They must be 'listed' and non-combustible. While aluminum and galvanized filters exist, stainless steel baffle filters are the 2026 standard for durability and ease of cleaning.

Filters should be removed and cleaned daily. If grease builds up on the filters, it becomes a 'fuse' that can carry a fire from the stove into the ductwork.

Access panels are doors in your ductwork. 2026 updates require panels every 12 feet on horizontal runs and at every floor on vertical runs so that the entire duct can be cleaned to 'bare metal.'

For every cubic foot of air your hood sucks out, you must bring a cubic foot of fresh air back in. Without MUA, the kitchen will have negative pressure, making doors hard to open and causing ovens to cook unevenly.

The standard is roughly 6'-5" to 7'-0" feet from the floor. It must overhang the equipment by at least 6 inches on all open sides to capture all rising vapors.

NFPA 96 requires rooftop fans to be hinged with a flexible weatherproof electrical cable. This allows cleaners to tilt the fan back to clean the blades without damaging the unit or the roof.

This is a containment system that catches grease discharge from the fan. If grease leaks onto your roof, it will rot the roofing material and create a massive fire hazard.

Virtually never. Because it involves fire safety, welding, and specific 'clearance to combustibles' (typically 18 inches - NFPA 96 Standard), it must be installed by licensed professionals and signed off by a Fire Marshal.