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The larger displacement is achieved by increasing the stroke from 78 to 87 mm (3.1 to 3.4 in), but using the same bore of 86 mm (3.4 in). In aviation applications it is used as a direct drive engine, turning a propeller without a reduction drive. It employs a single electronic ignition system and produces 25 to 37 hp (19 to 28 kW) at 3600 rpm.
A higher power 7-HP model was made (Engine Model# 84330) for use in heavier duty machines such as the single stage Snow Commander (2001–2008) and 2 stage Power Max 726TE/6000 (2004–2008); the extra horsepower was obtained using transfer ports in the piston and cylinder wall, and this model ran at the same operating speed as the 6.5 hp ...
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.
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]
The PCV system was designed to re-circulate the gases into the air intake so that they could be combined with the fresh air/fuel and get more completely combusted. In 1961, California regulations required that all new cars be sold with a PCV system, therefore representing the first implementation of a vehicle emissions control device.
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.