For what it's worth:
From the 2015 IMC Commentary for Section 507.2:
"Some common scenarios that come up are the type of hoods that are required in a life science classroom in a high school (i.e., a classroom used to teach, among other things, cooking to students) and the type of hood required over a cooking appliance(s) in a fire station. In both cases, the type of cooking is the deciding factor on the type of hood required."....
"In the case of a kitchen located in a fire station, once again it depends on the type of cooking and the intended use of the facility. Meals prepared in a kitchen in a fire station that has a residential-type range/oven that is only intended to be used to prepare meals for the fire fighters on that particular shift is similar, if not the same, as those prepared in a home environment. As such, the same byproducts that are produced in a kitchen in a dwelling unit would be produced in the kitchen in the fire station. Based on the residential style of cooking that is being performed, it would seem appropriate that the same type of hood installed in a residential dwelling could be installed or, in a case where the space meets its ventilation requirements in Chapter 4 of the code, no hood at all.
It is not uncommon, however, for fire stations to have a community room with a kitchen used for preparing meals. The community room is often used to hold fund-raising events, such as spaghetti dinners, fish fries or pancake breakfasts, or used by members of the community for special events, such as parties or weddings. The kitchen may or may not have commercial cooking appliances installed. In this case, it would appear that such a situation is intended for the preparation of food for revenue generation. In this case, a Type I or II hood is required based on the cooking operations that are performed under the hood. This would also apply to VFW and other fraternal organizations, church assembly halls and other similar halls."