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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 ...
The design of an effective kitchen ventilation system is determined by: The kitchen's workload; The amount, type and power of cooking equipment; The kitchen's layout and shape; The number of kitchen staff; The need for easy cleaning and maintenance; Energy efficiency; Hot air from cooking is usually vented externally through a chimney system.
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Fume hoods are a major factor in making laboratories four to five times more energy intensive than typical commercial buildings, [64] and these energy requirements are exacerbated in hot and humid climates. [65] Energy costs for a typical hood can range from $4,600/year in Los Angeles to $9,300/year in Singapore based on differences in cooling ...
The MERV scale is designed to represent the worst-case performance of a filter when dealing with particles in the range of 0.3 to 10 micrometers. The MERV value is from 1 to 16. Higher MERV values correspond to a greater percentage of particles captured on each pass, with a MERV 16 filter capturing more than 95% of particles over the full range.
HEPA filters are designed to arrest very fine particles effectively, but they do not filter out gasses and odor molecules. Circumstances requiring filtration of volatile organic compounds, chemical vapors, or cigarette, pet or flatulence odors call for the use of an activated carbon (charcoal) or other type of filter instead of or in addition to a HEPA filter. [20]