in commercial space, what type of hood do I need to have a roaster in the space? I've read type 1 is needed for grease and smoke removal. type 2 is needed for steam, heat or odor removal. wondering whether it belongs to a smoke removal or heat/odor removal??
They don't. Roasters are vented much like a wood stove.
If you have a sprinkler system directly over the roaster, it is not a bad idea to have a hood installed. There is heat radiating from the roaster after it has been running for an extended period of time & dark roasts could produce a lot of smoke when you dump the batch. It would simply be a precaution though, not necessary.
IMO, type one would be the best hood for your commercial space since you're gonna be roasting and smoke would be inevitable.