Type II Kitchen Exhaust Systems

The Steam and Heat Command Center

New Installation Quote Request Emergency Repair

Comprehensive Type II Kitchen Exhaust Systems Solutions

Unlike Type I kitchen exhaust hoods that handle grease and smoke, a Type II Condensate Hood is designed specifically for appliances that produce high volumes of steam and heat, such as commercial dishwashers, pasta cookers, and certain ovens. Its primary job is to capture moisture before it can settle on your walls and ceilings. A properly functioning Type II kitchen system ensures your kitchen stays comfortable, dry, and free from the structural damage caused by persistent humidity.

The High Stakes of Excess Moisture

Mold and Mildew Growth

Persistent steam creates the perfect environment for mold to grow in ceiling tiles and behind walls, leading to serious health department citations.

Structural Degradation

Constant moisture can rot wood framing, rust metal fixtures, and cause paint and plaster to peel, resulting in expensive building repairs.

Slippery Surfaces

When steam doesn't vent, it condenses on the floor, creating a major slip-and-fall liability for your kitchen staff.

Staff Heat Exhaustion

Without proper heat extraction, the humidity levels in the dish-pit or prep area can become dangerous, lowering morale and productivity.

⚠️ The Cost of Inaction

"You call us when the ceiling is dripping or the drywall is bubbling. By this point, the damage to your building is already done, and the fan motor is likely burned out from moisture infiltration."

✅ The Professional Choice

"As your Reliable Partner, we inspect the fan housing, check for proper drainage within the hood's 'gutters,' and ensure the ductwork is sealed. We verify that the motor is pulling the correct volume of air to handle your peak steam production."

Why Choose Kitchen Services?

Digital Inspection Proof

You'll receive a digital report with before and after photos of the fan blades and the interior ducting. We show you the state of your system so you can be confident your facility is protected from moisture.

Kitchen Flow Respect

Type II hoods are often over the busiest dish-pits. Our technicians coordinate service during your slowest periods or off-hours, ensuring we don't block the 'flow' of clean plates.

Honest Air-Volume Audits

If you've upgraded to a more powerful dishwasher or added more boiling capacity, your old hood may be under-powered. We provide an honest 'Health Score' for your ventilation, helping you decide if a motor upgrade or a larger hood is necessary to keep your kitchen dry and safe.

Need Emergency Service?

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

Call us anytime

(323) 310-2010

Record Emergency Request

Digital Transparency

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

Frequently Asked Questions

A Type II hood is a ventilation system designed specifically to capture and remove steam, heat, moisture, and odors from appliances that do not produce grease-laden vapors or smoke.

Type I: For grease and smoke (fryers, griddles). Requires fire suppression and grease filters. Type II: For heat and steam (dishwashers, ovens). No fire suppression or heavy grease filters are required.

Common appliances include commercial dishwashers, pasta cookers, steam tables, coffee/espresso machines, and certain non-conveying pizza ovens (depending on local codes).

No. Since these hoods do not handle flammable grease vapors, fire suppression (like an Ansul system) is not legally required under standard International Mechanical Code (IMC) guidelines. However, some jurisdictions may still require it.

No. Instead of interlocking baffles for grease, Type II hoods usually feature simple wire mesh filters or no filters at all, depending on whether they are capturing steam or just general heat.

They are typically constructed from stainless steel (for durability and rust resistance in high-moisture areas) or galvanized steel. Stainless is preferred for dishwashing areas to prevent corrosion from steam.

Most Type II hoods include a perimeter gutter and a drain. This collects the water that condenses on the inside of the hood and prevents it from dripping back onto the clean dishes or food below.

A general 'rule of thumb' for light-duty equipment is 50 CFM per square foot of hood area. However, local codes may require specific calculations based on the total heat/moisture load of the appliance.

Yes. Unlike Type I grease ducts, which often must go through the roof, many jurisdictions allow Type II hoods to be vented horizontally through a side wall, provided they don't create a nuisance for neighbors.

Some Type II units for light-duty appliances (like coffee machines) use charcoal filters to recirculate air. However, for steam-heavy appliances like dishwashers, a ducted system is almost always required to remove the moisture from the building.

While they don't have grease buildup, they can develop mold, mildew, and mineral scale from steam. Professional cleaning is recommended semi-annually, but staff should wipe down the interior weekly.

Usually, no. Because there is no fire risk from grease, you don't typically need the same NFPA 96 certification stickers required for Type I systems, though you should keep maintenance records for health inspections.

This is often caused by a clogged drain line in the condensate gutter or the hood being undersized for the volume of steam produced by the appliance.

A high-quality stainless steel Type II hood can last 15 to 25 years, as it isn't subject to the corrosive effects of grease and chemicals found in Type I systems.

No. Type I hoods must be liquid-tight and fully welded to contain grease fires. Type II hoods are not built to these fire-safety specifications and cannot be safely 'upgraded.'

Under new 2026 standards (like California's Title 24 updates), systems with a total exhaust rate over 5,000 CFM may require Demand Control Ventilation (DCV), which slows the fans down when steam/heat levels are low.

If the exhaust rate is high, you must provide makeup air to prevent a 'negative pressure' situation that can make doors hard to open or cause water heaters to back-draft.

This is a 'gray area.' Many cities allow Type II hoods for electric pizza ovens, but some fire marshals require a Type I hood because of the potential for grease from toppings (like pepperoni) to become airborne.

Yes. They check for cleanliness (mold/mildew) and to ensure the hood is actually removing heat/steam effectively so that the kitchen doesn't become a breeding ground for bacteria.

These are side or rear panels that can be added to the hood to increase its 'capture and containment' efficiency, ensuring that 100% of the steam enters the duct rather than spilling into the kitchen.