1. SCOPE 1.1 These requirements cover exhaust hoods for commercial and institutional kitchens and are intended for placement over restaurant-type cooking equipment, such as ranges, broilers, deep-fat fryers, grills, etc. They may be of the shelf, canopy, island, double island or equipment mounted styles and may be known as grease extractor type, or filter type hoods. They may include provisions for the introduction of make-up air to the kitchen. They may include provisions to limit exhaust temperatures to 190°C. 1.2 Exhaust hoods covered by these requirements are intended for installation in accordance with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96. 1.3 These requirements cover equipment rated not over 600 V and intended for installation under the requirements of the Canadian Electrical Code, Part I. 1.4 These requirements do not cover fire extinguishing systems.