What is the required clearance to combustible construction for commercial kitchen exhaust equipment serving a Type I hood?

The required clearance to combustible construction for commercial kitchen exhaust equipment serving a Type I hood is 18 inches. This standard is established to ensure that any hot surfaces of the exhaust equipment do not ignite surrounding combustible materials, which could lead to fire hazards in commercial kitchen environments.

Type I hoods are specifically designed to handle grease-laden vapors that result from cooking processes. The clearance requirement acts as a safety buffer, minimizing the risk of heat transfer from the exhaust system to combustible materials located nearby. Maintaining this distance is critical for compliance with building and fire codes, which prioritize safety in the kitchen area.

While the other options suggest various clearances, they do not align with the standard regulations set for Type I hoods. Therefore, adhering to the 18-inch requirement ensures that the installation meets the necessary safety protocols for commercial kitchen exhaust systems.