Chapter 5 governs exhaust. Commercial kitchen hoods come in two types — Type I for grease and smoke from cooking equipment, Type II for heat, steam, and moisture. Grease ducts serving Type I hoods have strict rules for slope, cleanouts, clearance to combustibles, and continuous routing to the exterior. The chapter also covers specialty and environmental exhaust: restrooms, parking garages, and hazardous or process exhaust.
The common mistake is a Type II hood placed over grease-producing equipment that actually requires Type I, or a grease duct routed without the required clearances and cleanouts.
Reviewers confirm the hood type matches the equipment it serves, and that exhaust systems are constructed, separated, and terminated as the code requires — a mismatch here is a frequent plan-review comment on foodservice projects.
This guide describes the model code for general understanding and is not a substitute for the adopted code and amendments enforced by your local authority having jurisdiction. Verify all figures against your jurisdiction's codes of record.