Noncanopy-type hoods shall be located not greater than 3 feet (914 mm) above the cooking surface. The edge of the hood shall be set back not greater than 1 foot (305 mm) from the edge of the cooking surface. Joints, seams and penetrations for Type II hoods shall be constructed as set forth in Chapter 6, shall be sealed on the interior of the hood and shall provide a smooth surface that is readily cleanable and water tight. Filters shall be installed at an angle of not less than 45 degrees (0.79 rad) from the horizontal and shall be equipped with a drip tray beneath the lower edge of the filters. Hoods shall comply with the overhang, setback and height requirements in accordance with Sections 507.4.1 and 507.4.2, based on the type of hood. Grease gutters shall drain to an approved collection receptacle that is fabricated, designed and installed to allow access for cleaning. Type I hoods for use over extra-heavy-duty cooking appliances shall not cover heavy- , medium or light-duty appliances . Such hoods shall discharge to an exhaust system that is independent of other exhaust systems. Type I hoods shall be constructed of steel having a minimum thickness of 0.0466 inch (1.181 mm)(No. 18 gage) or stainless steel not less than 0.0335 inch [0.8525 mm (No. 20 MSG)] in thickness. Type I hoods shall be secured in place by noncombustible supports. Type I hood supports shall be adequate for the applied load of the hood, the unsupported ductwork, the effluent loading and the possible weight of personnel working in or on the hood. Type I hoods or portions thereof penetrating a ceiling, wall or furred space shall comply with Section 506.3.11. Field-applied grease duct enclosure systems, as addressed in Section 506.3.11.2, shall not be utilized to satisfy the requirements of this section. The minimum net airflow for Type II hoods used for dishwashing appliances shall be 100 cfm per linear foot (155 L/s per linear meter) of hood length. Exception: Dishwashing appliances and equipment installed in accordance with Section 507.3. The minimum net airflow for hoods, as determined by Section 507.1, used for light-duty cooking appliances and food service preparation shall be determined as follows: Type of Hood CFM per linear foot of hood Backshelf/pass-over 250 Double island canopy (per side) 250 Eyebrow 250 Single island canopy 400 Wall-mounted canopy 200 For SI: 1 cfm per linear foot = 1.55 L/s per linear meter. Commercial kitchen exhaust hoods shall comply with the requirements of this section. Hoods shall be Type I or II and shall be designed to capture and confine cooking vapors and residues. A Type I or Type II hood shall be installed at or above all commercial cooking appliances in accordance with Sections 507.2 and 507.3. Where any cooking appliance under a single hood requires a Type I hood, a Type I hood shall be installed. Where a Type II hood is required, a Type I or Type II hood shall be installed. Where a Type I hood is installed, the installation of the entire system, including the hood, ducts, exhaust equipment and makeup air system shall comply with the requirements of Sections 506, 507, 508 and 509. Exceptions: 1. Factory-built commercial exhaust hoods that are listed and labeled in accordance with UL 710, and installed in accordance with Section 304.1, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.4 and 507.5. 2. Factory-built commercial cooking recirculating systems that are listed and labeled in accordance with UL 710B, and installed in accordance with Section 304.1, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.4 and 507.5. Spaces in which such systems are located shall be considered to be kitchens and shall be ventilated in accordance with Table 403.3.1.1. For the purpose of determining the floor area required to be ventilated, each individual appliance shall be considered as occupying not less than 100 square feet (9.3 m 2 ). 3. Where cooking appliances are equipped with integral down-draft exhaust systems and such appliances and exhaust systems are listed and labeled for the application in accordance with NFPA 96, a hood shall not be required at or above them. Filters shall be of such size, type and arrangement as will permit the required quantity of air to pass through such units at rates not exceeding those for which the filter or unit was designed or approved . Filter units shall be installed in frames or holders so as to be readily removable without the use of separate tools, unless designed and installed to be cleaned in place and the system is equipped for such cleaning in place. Where filters are designed and required to be cleaned, removable filter units shall be of a size that will allow them to be cleaned in a dishwashing machine or pot sink. Filter units shall be arranged in place or provided with drip-intercepting devices to prevent grease or other condensate from dripping into food or on food preparation surfaces. Commercial kitchen exhaust hood systems shall operate during the cooking operation. The hood exhaust rate shall comply with the listing of the hood or shall comply with Section 507.5. The exhaust fan serving ...