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Extractor hoods may be ducted (or vented) or ductless (or recirculating). 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 ...
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 seven-flue chimney in a four-storey Georgian house in London, showing alternative methods of sweeping. A flue is a duct, pipe, or opening in a chimney for conveying exhaust gases from a fireplace, furnace, water heater, boiler, or generator to the outdoors. Historically the term flue meant the chimney itself. [1]
A chimney cowl or wind directional cap is a helmet-shaped chimney cap that rotates to align with the wind and prevent a downdraft of smoke and wind down the chimney. An H-style cap is a chimney top constructed from chimney pipes shaped like the letter H. It is an age-old method of regulating draft in situations where prevailing winds or ...
Two main types of fume hood exist: Ducted and recirculating (ductless). The principle is the same for both types: air is drawn in from the front (open) side of the cabinet, and either expelled outside the building or made safe through filtration and fed back into the room. [ 12 ]
Round duct is made using a continuous spiral forming machine which can make round duct in nearly any diameter when using the right forming die and to any length to suit, but the most common stock sizes range evenly from 4" to 24" (10-60 cm) with 6"-12" (15-30 cm) being most commonly used. Stock pipe is usually sold in 10' (300 cm) joints.
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