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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] In commercial kitchens exhaust hoods are ...
Kitchen ventilation is the branch of ventilation specialising in the treatment of air from kitchens. [1] It addresses the problems of grease, smoke and odours not found in most other ventilation systems. Restaurant kitchens often use large extractor hoods. Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering system.
Flipping the gridiron would raise the meat closer to the main heat source. A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food to create an evenly heated environment. The increased air circulation causes a fan-assisted oven to cook food faster ...
Fume hood. A fume hood (sometimes called a fume cupboard or fume closet) is a type of local exhaust ventilation device that is designed to prevent users from being exposed to hazardous fumes, vapors and dusts. The device is an enclosure with a movable sash window on one side that traps and exhausts gases and particulates either out of the area ...
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Thermosiphon. Thermosiphon (or thermosyphon) is a method of passive heat exchange, based on natural convection, which circulates a fluid without the necessity of a mechanical pump. Thermosiphoning is used for circulation of liquids and volatile gases in heating and cooling applications such as heat pumps, water heaters, boilers and furnaces ...