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Air flow in fume hood demonstrated by dry ice fog. A fume hood is typically a large piece of equipment enclosing six sides of a work area (including a movable sash window or door), the bottom of which is most commonly located at a standing work height (at least 28 to 34 inches (71 to 86 cm) above the floor).
Fume hoods were introduced about 100 years ago to safeguard personnel working with hazardous materials. While many changes and improvements have been made, the basic concept and design of fume hoods remains the same. Air is drawn from the workplace, around the worker and into the front of the hood, and is then exhausted out of the laboratory.
Fume hoods are recommended to have an average inward velocity of 80–100 feet per minute (fpm) at the face of the hood. For higher toxicity materials, a higher face velocity of 100–120 fpm is recommended in order to provide better protection.
An adequate kitchen ventilation system should: 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.
A fume hood is an example of an engineering control that uses local exhaust ventilation combined with an enclosure to isolate a worker from nanomaterials that may become airborne. Engineering controls for nanomaterials are a set of hazard control methods and equipment for workers who interact with nanomaterials .
A fume extractor is a device used to filter aerosolized chemical byproducts of the soldering process. [1] These devices take many forms depending on the project size and application, from small ductwork to entire fume hoods. [ 2 ]
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]
Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become a fire hazard.
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