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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.
Insert—The fireplace insert is a device inserted into an existing masonry or prefabricated wood fireplace. [22] Jamb—The side of a fireplace opening. [21] Mantel—Either the shelf above a fireplace or the structure to support masonry above a fireplace [23] Smoke shelf—A shelf below the smoke chamber and behind the damper.
The fireplace insert was invented in 1742 by Benjamin Franklin, which he called 'The Pennsylvania Fireplace' (also known as the Franklin Stove), in the United States.He came upon the idea as a means of using coke (a smokeless fuel made by the destructive distillation of certain types of coal) and incorporated the use of an electric blower to improve efficiency.
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.
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 ...