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As indicated in GR-3155, cable is typically placed into the duct in one of three ways: It may be pre-installed by the duct manufacturer during the extrusion process. It may be pulled into the duct using a mechanically assisted or hand-drawn pull line. It may be blown into the duct using a high air volume cable blowing apparatus.
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. Inadequate ventilation can cause stress, contributing to unsafe working conditions and high staff turnover.
Ducts commonly also deliver ventilation air as part of the supply air. As such, air ducts are one method of ensuring acceptable indoor air quality as well as thermal comfort. A duct system is also called ductwork. Planning (laying out), sizing, optimizing, detailing, and finding the pressure losses through a duct system is called duct design. [2]
Ducted kitchen hoods are the most common and a primary type of kitchen hood. As the name suggests, a ducted kitchen hood has a duct that is used to process and expel any smoke that is generated on top of the kitchen hob. Large sized duct hoods are widely used not just in homes but also in commercial restaurants and communal kitchens too.
There are two major systems to classify ductwork airtightness, one based on European standards, the other based on ASHRAE standard 90.1-2010.Both are based on the leakage airflow rate at a given ductwork pressure divided by the product of the ductwork surface area and the same ductwork pressure raised to the power 0.65.
The 1989 ASHRAE standard (Standard 62–89) states that appropriate ventilation guidelines are 20 CFM (9.2 L/s) per person in an office building, and 15 CFM (7.1 L/s) per person for schools, while 2004 Standard 62.1-2004 has lower recommendations again (see tables below).