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Ducted hoods blow the gases to the outdoors; ductless hoods filter the air, often using activated charcoal, to remove odor and smoke particles from the air and then release the cleaned air back into the kitchen. A ducted system removes of all forms of airborne contamination, while a ductless one recirculates heat and moisture.
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.
The design of an effective kitchen ventilation system is determined by: The kitchen's workload; The amount, type and power of cooking equipment; The kitchen's layout and shape; The number of kitchen staff; The need for easy cleaning and maintenance; Energy efficiency; Hot air from cooking is usually vented externally through a chimney system.
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Minisplit ductless systems are used in these situations.) Outside of North America, packaged systems are only used in limited applications involving large indoor space such as stadiums, theatres or exhibition halls. An alternative to packaged systems is the use of separate indoor and outdoor coils in split systems. Split systems are preferred ...
Ductless fume hoods, also known as recirculating [16]: 502 or self-contained hoods, [8]: 160 are units that do not extract air out of the building or work environment. Rather, air is sucked through the front opening of the hood and through a filter, before passing through the fan mounted on the top (soffit) of the hood or beneath the worktop ...
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