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The majority of guidance available for design of heat and smoke building vents installed in buildings is restricted to nonsprinklered, single-story buildings. [4] This is partly a historical consequence of the installation of heat and smoke vents following the August 1953 General Motors, Livonia, MI major fire in a nonsprinklered manufacturing facility which effectively stopped the production ...
Grease duct exhaust fan. A grease duct is a duct that vents grease-laden flammable vapors from commercial cooking equipment such as stoves, deep fryers, and woks to the outside of a building or mobile food preparation trailer.
Industrial exhaust ducts are pipe systems that connect hoods to industrial chimneys through other components of exhaust systems like fans, collectors, etc. Ducts are low-pressure pneumatic conveyors to convey dust, particles, shavings, fumes, or chemical hazardous components from air in the vicinity to a shop floor or any other specific locations like tanks, sanding machines, or laboratory hoods.
A kitchen hood in a small apartment. A kitchen hood, exhaust hood, hood fan, extractor hood, or range hood is a device containing a mechanical fan that hangs above the stove or cooktop in the kitchen. It removes airborne grease, combustion products, fumes, smoke, heat, and steam from the air by evacuation of the air and filtration. [1]
HVAC ventilation exhaust for a 12-story building An axial belt-drive exhaust fan serving an underground car park. This exhaust fan's operation is interlocked with the concentration of contaminants emitted by internal combustion engines. Mechanical, or forced, ventilation is provided by an air handler (AHU) and used to control indoor air quality.
Some registers, particularly those in commercial buildings or institutions which house large numbers of people (such as hotels or hospitals) have a fire damper attached to them. This damper automatically senses smoke or extreme heat, and shuts the register closed so that fire and smoke do not travel throughout the building via the HVAC system. [12]
Typically, used in industrial or commercial settings, or in "once-through" (blower sections that only blow air one-way into the building), "low flow" (air handling systems that blow air at a low flow rate), or "primary-secondary" (air handling systems that have an air handler or rooftop unit connected to an add-on makeup unit or hood ...
Air can be exhausted through pressurized hoods or the use of fans and pressurizing a specific area. [35] A local exhaust system is composed of five basic parts: A hood that captures the contaminant at its source; Ducts for transporting the air; An air-cleaning device that removes/minimizes the contaminant; A fan that moves the air through the ...
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