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:
● What each hood type is designed for
● Which one your kitchen actually needs
● What Delaware’s fire marshal expects during inspection
● And how to avoid expensive mistakes or permit rejections
Let’s clear the smoke, cut the grease, and get your kitchen ready for success.
✅ Want to skip ahead? Take our 1-minute Hood Compliance Quiz and find out which system you need based on your equipment.
Understanding the difference between a Type I and Type II hood is foundational—because everything else hinges on getting this right. At a glance, both systems may look similar. But their functions, requirements, and fire code implications are worlds apart.
A Type I hood is engineered specifically to handle grease-laden vapors. This includes fumes generated by deep fryers, flat-top grills, charbroilers, and any cooking equipment that produces smoke or oil-based residue. There are several different types of hoods. The building square footage, stories in the building, what the building design is made from. The presence of these vapors significantly increases fire risk, which is why fire suppression systems are mandatory with every Type I installation. Every installer in the State of DE must be professionally licensed and must operate with a permit prior to being on site at any project. In Delaware, that means complying with NFPA 96, UL (listings), and often coordinating with the State Fire Marshal prior to installation. Codes and enforcement regulate our State to ensure your building is secure in case of fire. Every manufacturer’s specifications state that whoever installs a Type I Hood must be a professional individual in the State of DE and require a professional license.
A Type II hood, on the other hand, is designed for heat and steam removal, not grease. You’ll typically find these hoods above dishwashers, convection ovens, steam tables, or pasta cookers—equipment that doesn’t generate grease. Fire suppression systems are not required because there’s no risk of a grease fire. This changes for every jurisdiction & state. Even though it may not be needed this year, we follow the NFPA96 and the International Mechanical Code, which could change every two to four years. Type II hoods are less complex for our Company, easier to install, and subject to lighter cleaning requirements—but only when used correctly.
Confusing the two isn’t just a technical error—it’s a compliance violation that could delay your project, void your insurance coverage, or worse, shut your kitchen down before your first customer ever walks in. That’s why choosing based on the equipment you’re installing, not what’s cheapest or available, is the only acceptable strategy.
To clarify things, the next section includes a visual comparison of Type I vs Type II hoods: what they handle, where they’re used, and what code enforcement looks for. You’ll also get a downloadable chart to reference when designing your kitchen layout or reviewing mechanical drawings.
🔍 Coming up: Visual comparison, real-world use cases, and a checklist of which hood belongs over which piece of equipment.
SECTION II: VISUAL BREAKDOWN – TYPE I VS TYPE II
Understanding the difference between a Type I and Type II hood is foundational—because everything else hinges on getting this right. At a glance, both systems may look similar. But their functions, requirements, and fire code implications are worlds apart.
SECTION III: FOR RESTAURANT OWNERS – OPENING A KITCHEN IN DELAWARE? READ THIS FIRST
If you’re a restaurant owner planning a new kitchen—or upgrading an existing one—understanding the hood classification tied to your cooking equipment isn’t just helpful, it’s critical. Delaware fire code enforcement is no joke, and inspectors don’t care how nice your menu looks if your hood system is out of spec.
Let’s say you’re opening a fast-casual spot with a fryer, flat-top grill, and a salamander broiler. These are all grease-producing appliances, which means you’re automatically in Type I hood territory. Not only will your hood need to be rated for grease vapor capture, but it will also need a connected fire suppression system—installed and tested before your fire inspection. You may be thinking, this is just a Type I Hood, right? Well. That isn’t the case. Alot of factors go into producing the correct CFMs for your building. When your customers arrive to enjoy their dinner, you want to make sure the engineering of this entire hood system doesn’t affect your money flow for serving customers.
That’s not all. Delaware law requires all kitchen hoods, even Type II, to be permitted and inspected by either the State Fire Marshal or your local code authority. The plans must be submitted before any installation begins. Failing to do this will almost certainly lead to an inspection failure, additional costs, and potentially having to rip out and reinstall your equipment to bring it up to code. This could cost you triple the amount that you paid when you’re trying to get a good deal?
A lot of first-time operators assume their general contractor or HVAC installer is handling these details. Don’t make that assumption. Many commercial builders don’t specialize in kitchen ventilation or grease code. This has been our specialty for over 40 years in the business. Our experts know the details of it being a professional installation. We’ve seen more than one case where a beautiful kitchen was built around a Type 2 hood that never should have been there, resulting in thousands lost and openings delayed by weeks.
Bottom line? If it produces grease, you need a Type 1 hood. If it doesn’t, you might get away with Type 2—but only with the proper review and documentation.
💡 Tip from the field: When in doubt, have a fire code specialist review your equipment list before purchasing your hood system. It could save you thousands of weeks of delays.
Would you like me to continue with Section IV: For Contractors & Builders – Don’t Lose Permits Over a Ventilation Detail?
SECTION IV: FOR CONTRACTORS & BUILDERS – DON’T LOSE PERMITS OVER A VENTILATION DETAIL
As a general contractor or commercial builder, you already juggle dozens of moving parts: timelines, subcontractors, inspections, and last-minute changes. But when it comes to kitchen ventilation, even a seemingly minor oversight—like specifying the wrong hood—can derail an entire project.
We’ve seen it happen: mechanical drawings submitted with Type II hoods listed over fryers or broilers, only for the plans to be kicked back by the Delaware Fire Marshal’s Office. Worse, we’ve seen hoods installed before the error was caught, forcing demo, rework, and resubmission. These errors don’t just delay openings—they fracture client trust, erode your margins, and put your reputation on the line.
Here’s the key: Delaware precisely enforces NFPA 96 and local building codes. That means all cooking appliances must be properly classified, and the hood system must reflect the equipment’s grease-load risk. A Type I hood with integrated fire suppression is mandatory for any equipment producing smoke, grease, or particulates. A Type II hood may be acceptable for steam or vapor appliances (like dishwashers or steam ovens), but only when properly documented.
CFM (Cubic Feet per Minute) calculations must accurately match the hood type and make-up air integration. It’s common for builders to overlook air balance, only to have the kitchen pressurized incorrectly, triggering HVAC rework or inspection failure. Ducting must be sloped for grease flow, constructed from code-specified steel gauge, and positioned with minimum clearances from combustibles. In every area, State and jurisdiction it changes. This information can change anytime with the changes of NFPA96 or iMC
To avoid all of this, loop in a hood system expert during the pre-construction phase. CRS will submit CAD layouts and hood specs with enough lead time for permit approval.
Your job isn’t to be the hood expert—but bringing the right one onto your team can be the difference between a smooth sign-off and a costly delay.
✅ Need help reviewing your hood specs before submission? We offer plan check services with guaranteed Fire Marshal compliance.
SECTION V: CODE & INSPECTION DEEP DIVE
Understanding the code is one thing—passing inspection is another. Delaware enforces fire safety and mechanical standards with sharp focus, especially in commercial kitchens. If your hood system doesn’t meet these expectations, you could face red tags, fines, or forced rework. This section breaks down what the code actually requires and what the inspector will look for.
First, Delaware has adopted NFPA 96 as its core standard for commercial kitchen ventilation systems. At times, it could enforce IMC. This covers everything from hood construction to grease duct access, clearance from combustibles, and cleaning intervals. This means you must be ready to prove:
● That the correct hood type has been installed based on the equipment in use
● That fire suppression systems (for Type I hoods) are compliant with all code regulations and a separate permit is pulled for the Fire Suppression.
● That all materials used—like 16-gauge welded steel ductwork—meet code CRS welded ductwork passes all inspections with the Code Officials and Fire Marshals.
● That ductwork is sloped correctly for grease flow and includes access panels Many times other items are required to meet code. Instead of studying the NFPA96 code yourself, or memorizing the IMC book. CRS Hoods holds over 40 years in the Industry and currently on its 3rd Generation.
● That make-up air systems are installed and balanced relative to exhaust rates
And it’s not just about installation. Permits must be pulled before ANY work begins. Depending on the jurisdiction, it could take anywhere from 6-8 weeks before we receive an approval for us to begin work. That’s why our Contracts outline payment phases. In most jurisdictions throughout Delaware, including Wilmington, Newark, Rehoboth Beach, Dewey Beach, Bethany Beach, Fenwick Island and Dover, this means submitting our Company design mechanical drawings, equipment cut sheets, and many times a kitchen layout for review. The Fire Marshal may also require a pre-installation walk-through depending on the project scope. Our goal is to always follow local authorities and code to make this installation as easy as possible for your Restaurant.
Once installation is complete, you’ll undergo a final inspection. Depending on the jurisdiction and their requirements. Several different permits may need to be pulled before beginning your project. Not only are we required to submit to the Fire Marshals office, at times we must submit to the local city or town offices, as well.
Passing this inspection is your green light to operate. Failing it? That’s lost revenue, rescheduling chaos, and possible client frustration.
🔒 Pro Tip: Never install a hood system until your mechanical plans are approved and stamped. One unreviewed duct run could cost you your timeline.
SECTION VI: CASE STUDY MINI-BLOCK – THE $16,000 MISTAKE
A few months ago, a local café owner in Newark reached out in a panic. Their final inspection had just failed—just three days before their grand opening—and the fire marshal had issued a full stop on operations. The culprit? A Type II hood had been installed over a commercial griddle and fryer. The Owner and Contractor thought they were able to install all items that they thought would meet code. All of their ductwork was incorrect. The back of the hood was insulated which was required due to the building construction.
The builder, unfamiliar with Delaware’s strict NFPA 96 enforcement, assumed a Type II hood would suffice and ordered a basic steam-removal model without fire suppression. The mistake wasn’t caught until inspection day—when the fire marshal immediately flagged the setup as noncompliant. Grease vapors were clearly being generated, triggering the need for a Type I hood with a fire suppression system.
The fallout was immediate and expensive. The entire hood system had to be removed. The ductwork had to be reconfigured to meet clearance and slope requirements for grease drainage. The ductwork had to be double wrapped with insulation to pass inspection properly. A suppression system had to be retrofitted and tested. Most painful of all, the café had to delay its opening by four full weeks—right in the middle of its peak launch campaign.
In the end, the fix cost over $16,000 in additional materials, labor, and expedited permitting fees. The owner also had to cancel local media coverage, refund several private event bookings, and scramble to regain customer interest once doors finally opened.
The real tragedy? It was entirely preventable.
If the contractor had submitted plans to the Fire Marshal in advance, the mismatch would’ve been caught on paper—not on site. And if a qualified hood expert had been involved early, the client could’ve launched on time, with a system designed to pass the first time.
🔁 This isn’t rare—it’s common. But it’s also avoidable. One consultation now could save you $$five-figures$$ later.
SECTION VII: TYPE I VS TYPE II – COMPARISON TABLE (ENHANCED)
By now, the distinctions between Type I and Type II hoods should be becoming clearer—but if you’re still unsure which one your kitchen needs, you’re not alone. This is one of the most misunderstood components in commercial kitchen design, and it’s where costly errors often begin.
To simplify things even further, we’ve broken the key differences down into a side-by-side comparison table. This isn’t just technical info—it’s a decision-making tool. Whether you’re reviewing plans, getting quotes, or trying to pass inspection, this table makes the logic clear and code-compliant.
Feature Type I Hood Type II Hood Code Risk if Misused
Primary Purpose Remove grease-laden vapors Remove heat, steam, and condensation 🔥 HIGH if misapplied
Fire Suppression Required Not required / can be installed depending on the equipment under the hood / every jurisdiction has different code/ requirements 🔥 Critical for inspection
Typical Equipment Fryers, griddles, broilers, open-flame Ovens, dishwashers, and steamers 🔥 Type II used with grease = FAIL
Material Requirements 16-gauge steel, welded ducts / we have professionally licensed welders with our team that hold a national license with the AWS May allow lighter material 🔥 Code violation risk
Cleaning Frequency Depending on the equipment under your hood. You are required to follow IMC for cleaning requirements to keep your building safe from a fire. Anyone can purchase this book online. Depending on the equipment under the hood 🔥 Grease build-up = fire hazard
Inspection Focus Fire suppression, duct slope, access panels, dampers, exhaust ductwork, hood installation, insulation, installation of fans for the system, makeup air ductwork, all items that pertain to the hood installation Ventilation effectiveness, airflow balance 🔥 Can delay the occupancy permit
Permit Required? Yes Yes / Depends on the jurisdiction and/or town & city you are located in 🔒 Required pre-install
How to use this chart:
If even one piece of equipment in your lineup produces grease, you need to design around a Type I system. If all your equipment is vapor-based (steam/heat) and there’s no grease or particulate discharge, a Type II system may be appropriate—but only with prior code approval. Again, depending on the Jurisdiction, Town, and/or City – some ovens are not required to be under a hood and/or Type II hood. This is not the specifications everywhere but this is something to consider when installing a hood system with an oven. Every oven is different. It all depends on the code in your area and the regulations that the Code Officials and Fire Marshals require.
Contractors and restaurant owners alike should treat this table as a code-aligned checklist. Use it during pre-design, when sourcing equipment, and especially when reviewing fire marshal submittals. As a Restaurant Owner it can be hard to understand these concepts. That is when you trust the Professionals to handle all of your permits, documentation and allow CRS will become your advocate for your Restaurant. Allow them to get you opened within weeks of submitting your permit. Don’t be caught with the unprofessional, and inexperienced Companies that leave you without an opening date in mind.
✅ Need this in printable form? Download the PDF Version and keep it with your design packet or plan set.
SECTION VIII: WHAT TO ASK BEFORE INSTALLING A HOOD
Before you buy a hood, hire a Professional Contractor who understands the code and regulations in your area, or submit your kitchen drawings for permit review if your area requires a Tenant fit-out Permit. Ask your city or town what permits you are required to have to begin the installation of your restaurant and commercial kitchen, and ask these questions. They’re not just technical checkboxes—they’re your defense against delays, violations, and unexpected costs. These are the same questions Delaware fire inspectors, plan reviewers, and code officials use to determine whether your system is compliant from day one.
- What type of cooking equipment am I using?
- Has a professional calculated my required CFM?
- Do I have make-up air integrated into the design? Depending on your square footage it could change.
- Have I filed the proper permit applications with the Fire Marshal or local code authority? CRS holds its professional hood installation licenses. It works directly with two Fire Suppression Companies to make a (1) size fits all for your proposal. CRS will handle the permit and coordinate with other trades that the Owner is required to hire, per the manufacturing notes.
- Has anyone walked the site with code in mind?
Asking these questions now protects your investment, speeds up your timeline, builds trust with inspectors, and keeps your team focused on execution, not rework. Think of it as fireproofing your opening date.
💬 Not sure how to answer some of these questions? Schedule a 15-minute call with our hood compliance team and get clarity before you commit.
Having the right information is good. Being able to deploy it instantly is better. These tools help you move faster, stay compliant, and speak with authority—whether you’re in a design meeting or face-to-face with a code inspector.
SECTION X: CLOSING WITH A MISSION
Choosing the right hood system isn’t just a box to check—it’s a foundational decision that affects your commercial kitchen’s safety, legality, and long-term success. If you’ve read this far, you already understand that Type I vs Type II isn’t a minor technical detail—it’s a critical line between code compliance and costly failure.
In Delaware, the fire code is enforced with clarity and consistency. Inspectors don’t guess. They follow the code. That means your equipment, ductwork, airflow, and suppression system—every piece has to align with your kitchen’s risk profile. And if it doesn’t? Your permit is delayed. Your opening is postponed. Your team stands still while your competitors serve customers.
But this doesn’t have to be your story.
Our mission is simple: to ensure you never hear from the fire marshal for the wrong reason. We don’t just sell and install hood systems—we guide you through the entire journey, from pre-planning to final inspection, with precision, transparency, and unmatched code expertise.
Whether you’re building from scratch, retrofitting an older space, or just exploring what system best fits your kitchen, we’re here to eliminate guesswork and deliver clarity.
🎯 Not sure what you need? Book a free 15-minute consultation with our code experts. We’ll tell you exactly which system you need—and how to pass inspection the first time.
