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Kitchen ventilation is the branch of ventilation specialising in the treatment of air from kitchens. [1] It addresses the problems of grease, smoke and odours not found in most other ventilation systems. Restaurant kitchens often use large extractor hoods. Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering ...
The Uniform Mechanical Code (UMC) is a model code developed by the International Association of Plumbing and Mechanical Officials to govern the installation, inspection and maintenance of HVAC (heating, ventilating and air-conditioning) and refrigeration systems.
Although many vent hoods exhaust air to the outside, some recirculate the air to the kitchen. In a recirculating system, filters may be used to remove odors in addition to the grease. The device is known as an extractor hood in the United Kingdom, as a range hood in the United States, and as a rangehood in Australia. It is also called a stove ...
National Fire Protection Association Standard 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides cleaning requirements. [3] [4] The cleaning frequency depends on the type of food being cooked and volume of grease laden vapors drawn up through hood plenum.
Cooktops often have a kitchen hood installed overhead to expel or filter smoke, fumes and undesirable odors that result from cooking. However, when installation of an updraft ventilation system is undesirable or impossible (for example in an open kitchen design), a cooktop with an integrated downdraft ventilation system can be used instead ...
The DOE test cycle starts with both the block and the cooktop at 77 °F ± 9 °F (25 °C ± 5 °C). The cooktop is then switched to maximum heating power. When the test block temperature reaches 144 °F (80 °C) above the initial room temperature, the cooktop power is immediately reduced to 25% ± 5% of its maximum power.