HOODS 

       TYPE I A type I hood shall be installed at or above all commercial food heat-processing equiptment that produces grease vapors or smoke included are the deep fat fryers; broilers; fry grills; steam-jacketed kettles; hot-top ranges; ovens; barbeques; rotisseries; dishwashing machines and similar equiptment. A Type I or Type II hood shall be installed at or above all commercial food heat-processing equiptment that produces fumes, steam, odor or heat.