Hoods: Where required.
Does anyone have a good guideline as to where to draw the line when interpreting "Hoods shall be installed at or above commercial-type deep fat fryers... dishwashing machines, and similar equipment that produces comparable amounts of steam, smoke, grease, or heat in a food-processing establishment

We always have to make a "call" on equipment that falls in the gray area as to how much, or if any steam, smoke, grease, or heat production warrents a type II hood.