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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.
A cap, hood, or shroud serves to keep rainwater out of the exterior of the chimney; rain in the chimney is a much greater problem in chimneys lined with impervious flue tiles or metal liners than with the traditional masonry chimney, which soaks up all but the most violent rain.
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.
Also termed "walk-in" fume hoods, floor-mounted fume hoods have a working area that extends from the floor to the bottom of a connected exhaust duct for the use of tall equipment. Despite the name of "walk-in", entering a floor-mounted fume hood in operation while it contains hazardous materials poses a significant risk to the user; [ 63 ] they ...
"Direct vent" refers to a sealed-combustion system in which air for combustion is drawn from the outdoors, and waste combustion gasses are exhausted to the outdoors. "Direct vent" does not simply mean that all gasses from combustion are vented to the exterior of the structure in which it is installed. [1] [2]
During the winter, ACH may range from 0.50 to 0.41 in a tightly air-sealed house to 1.11 to 1.47 in a loosely air-sealed house. [ 12 ] ASHRAE now recommends ventilation rates dependent upon floor area, as a revision to the 62-2001 standard, in which the minimum ACH was 0.35, but no less than 15 CFM/person (7.1 L/s/person).
Sealed systems offer an alternative to open-vent systems, in which steam can escape from the system, and gets replaced from the building's water supply via a feed and central storage system. Heating systems in the United Kingdom and in other parts of Europe commonly combine the needs of space heating with domestic hot-water heating.