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An adequate kitchen ventilation system should: Remove cooking fumes at the source, i.e. as close as possible to the cooking equipment. Remove excess hot air and introduce cool clean air, maintaining a comfortable environment.
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]
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 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.
NACA -style hood scoops on the Ferrari F40. The scoop will be most effective if it is either mounted high enough to clear the boundary layer (the slow-moving air that clings to the surface of a moving object) or if it is a NACA duct, mounted below the surface and designed to draw the faster-moving air outside of the boundary layer into the duct.
Duct dead loads: are often simplified (in Cement plant usage) by using duct plate weight, multiplied by 1.15 as a stiffener allowance, as duct stiffeners usually weigh less than 15% times the duct plate weight. Duct stiffener allowance for rectangular power plants ductwork may be 50% to 100% of the duct plate weight.