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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 ...
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]
A centrifugal fan is a mechanical device for moving air or other gases in a direction at an angle to the incoming fluid. Centrifugal fans often contain a ducted housing to direct outgoing air in a specific direction or across a heat sink; such a fan is also called a blower, blower fan, or squirrel-cage fan (because it looks like a hamster wheel).
A cross-flow fan is a centrifugal fan in which the air flows straight through the fan instead of at a right angle. The rotor of a cross-flow fan is covered to create a pressure differential. A cross-flow fan has two walls outside the impeller and a thick vortex wall inside. The radial gap decreases in the direction of the impeller rotation.
Axial-flow fans are used in systems that have low resistance levels. These fans move the air parallel to the fan's axis of rotation. The screw-like action of the propellers moves the air in a straight-through parallel path, causing a helical flow pattern. [citation needed] The three main kinds of axial fans are:
Multistage centrifugal extractor cross section drawing The feed solution initially containing one or more solutes (heavy phase on the cross section drawing Fig 3.), and an immiscible solvent having a different density (light phase on cross section sketches) flow counter-currently through the extractor’s rotor, designed with a stack of ...