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.
