Type I commercial kitchen exhaust hoods must be installed where cooking appliances produce which of the following?

Type I commercial kitchen exhaust hoods are specifically designed to handle the conditions present in environments where cooking appliances produce grease-laden vapors, which primarily includes grease smoke. This type of exhaust hood is essential for safe and effective ventilation in commercial kitchens, as it is constructed to manage the combustible byproducts resulting from frying, grilling, or cooking processes that generate significant amounts of grease.

The primary function of these hoods is to capture and exhaust not only heat but also the smoke and vapor laden with grease particles, reducing the risk of fire and ensuring a safe working environment. They typically feature a more robust filtration system designed to handle these unique byproducts compared to Type II hoods, which address other types of vapors and odors not involving grease. Understanding this distinction is key for compliance with safety requirements and optimizing kitchen air quality.