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A Kitchen Ventilation Hood is an air-intake device that is first, designed to capture vapors, fumes, smoke, steam, heat or odors from commercial food and heat-processing equipment, and second remove the captured matter by means of a mechanical exhaust system.A Kitchen Ventilation Hood is an air-intake device that is first, designed to capture vapors, fumes, smoke, steam, heat or odors from commercial food and heat-processing equipment, and second remove the captured matter by means of a mechanical exhaust system. A Kitchen Ventilation Hood is required when a Food Processing Establishment uses Heat-Processing equipment for food or utensils which produces grease, vapors, steam, fumes, smoke, or odors. A Type 1 Hood is a Hood that is designed for collecting and removing vapors, steam, fumes, odors and GREASE and SMOKE produced by Heat-Processing Equipment while a Type 2 Hood is a Hood that is designed for collecting and removing vapors, steam, fumes, and odors produced by Heat-Processing Equipment. A Type II Hood Should NOT be used over Heat-Processing Equipment that produces Grease or Smoke.