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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.
Before and after pictures of commercial kitchen hood in North Bay, Ontario. 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 ...
"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.
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 ...
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).