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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]
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.
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.
Round duct is made using a continuous spiral forming machine which can make round duct in nearly any diameter when using the right forming die and to any length to suit, but the most common stock sizes range evenly from 4" to 24" (10-60 cm) with 6"-12" (15-30 cm) being most commonly used. Stock pipe is usually sold in 10' (300 cm) joints.
Un-balanced fans wobble and vibrate. For home AC fans, this can be a major problem: air circulation is greatly reduced at the vents (as wobble is lost energy), efficiency is compromised, and noise is increased. Another major problem in fans that are not balanced is longevity of the bearings (attached to the fan and shaft) is compromised.
A ducted fume hood. Most fume hoods for industrial purposes are ducted. A large variety of ducted fume hoods exist. In most designs, conditioned (i.e. heated or cooled) air is drawn from the lab space into the fume hood and then dispersed via ducts into the outside atmosphere. [5]