If you’re opening a commercial kitchen in Delaware—or retrofitting one—you’re about to make a choice that could cost you thousands if you get it wrong: selecting the right hood system.
One call we got recently came from a restaurant owner in Newark who failed inspection just days before their scheduled grand opening. The problem? A Type II hood was installed over equipment that produced grease-laden vapors. The result? A $12,000 reinstallation bill, two weeks of lost business, and a very unhappy inspectors.
This mistake is more common than you think, especially among new operators, general contractors, and even some HVAC subcontractors unfamiliar with Delaware’s strict fire code enforcement. And it almost always boils down to one thing: confusion about the difference between Type I and Type II hoods.
This article was written to eliminate that confusion—for good. Whether you’re a restaurant owner, a general contractor, or a facilities manager, you’ll get a clear, code-compliant, expert-backed breakdown of:
