The major factor in determining if you will need to install a Type I or Type II restaurant hood will be the cooking equipment that you install under the hood regardless of what type of products and/or cooking technique you plan on using. An example of this is, if you are installing an enclosed convection oven and you only plan on using that oven for baking, the code implies that you can install a Type II hood because the products being cooked and the cooking technique will only create effluents of heat and steam. However, the AHJ may demand that a Type I hood be installed do to the fact that enclosed convection ovens can also be used to cook other food products such as proteins, in which case the effluents would contain grease laden particles.
The ultimate determination of the Type of CKV hood that you will need to install will be made after your cooking equipment plan and menu are reviewed with the AHJ.
There is no current standard for listing Type II CKV hoods in the United States of America, thus the prevailing codes and standards should be consulted for determined minimum exhaust air flows.
The CKV hood that is considered the most energy efficient is the hood that can be installed over cooking equipment and exhaust the lowest amount of exhaust air.
An example of an energy efficient hood is a hood that uses advanced aerodynamic technology that incorporates airstreams into the front lower edge of a hood that create an active front edge that reduces the amount of exhaust air that is required to facilitate capture an containment in similar hoods by as much as 40%.
CKV Type II hoods do not require grease filters. Type II hoods are designed to be used primarily over non-grease producing cooking appliances where there is a need to exhaust excess heat, vapor and odor from the air. The main goal of using a Type II hood is to create a more comfortable cooking environment for those working in the kitchen.