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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]
Restaurant kitchens often use large extractor hoods. Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering system. The system's fan may be located in the kitchen or in its ducts.
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.
Warm air systems distribute the heated air through ductwork systems of supply and return air through metal or fiberglass ducts. Many systems use the same ducts to distribute air cooled by an evaporator coil for air conditioning. The air supply is normally filtered through air filters [dubious – discuss] to remove dust and pollen particles. [15]
Grease duct exhaust fan. 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. Grease ducts are part of the building's passive fire protection system.
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.