Type I hood
A commercial cooking exhaust hood used for applicable grease- and smoke-producing cooking operations.
Type II hood
A commercial hood generally associated with heat, steam, vapour or condensation rather than grease-laden vapours.
Grease duct
An exhaust duct intended to convey grease-laden cooking effluent from applicable commercial cooking equipment.
Makeup air
Replacement air introduced to offset air removed by exhaust systems.
Capture and containment
The ability of a hood and ventilation system to collect cooking effluent and prevent its escape into the room.
Upblast fan
A rooftop exhaust fan that discharges air upward.
Demand-controlled kitchen ventilation
A control approach that modulates exhaust and related replacement air in response to cooking activity or sensed conditions.
Baffle filter
A grease-removal filter that changes airflow direction to separate grease particles from the airstream.
Interlock
A control relationship that requires one system or condition before another can operate.
Authority having jurisdiction
The fire, building, health, mechanical or other authority responsible for applicable requirements.
Testing, adjusting and balancing
Measurement and adjustment work used to verify intended air quantities and system operation.
Tempered makeup air
Replacement air that is heated or cooled before or as it enters the building.