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Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become a fire hazard.
Airflow is often monitored for these daily inspections by taping a piece of tissue paper to the open face of the hood such that it will be drawn inward; if the tissue is not pulled inward, the hood exhaust is not functioning. [95] Periodic fume hood function inspections require the measurement of capture or face velocity [a] with an anemometer.
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]
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 system. The system's fan may be located in the kitchen or in its ducts.
Fume hoods were introduced about 100 years ago to safeguard personnel working with hazardous materials. While many changes and improvements have been made, the basic concept and design of fume hoods remains the same. Air is drawn from the workplace, around the worker and into the front of the hood, and is then exhausted out of the laboratory.
Leading lights, also known as range lights in the United States, are a pair of light beacons used in navigation [2] to indicate a safe passage for vessels entering a shallow or dangerous channel; they may also be used for position fixing. At night, the lights are a form of leading line that can be used for safe navigation. The beacons consist ...
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. Grease ducts are part of the building's passive fire protection system.
A valve set to open at a specified pressure so as to not exceed safe operating pressure in hoses or pumps. Rescue engine A single piece of fire apparatus that can operate as either a rescue or an engine. This apparatus normally is outfitted with heavy rescue equipment, hoselines, pump, water tank, etc. Rex Tool