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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]
An attic fan installed underneath a roof. A powered attic ventilator, or attic fan, is a ventilation fan that regulates the heat level of a building's attic by exhausting hot air. A thermostat is used to automatically turn the fan off and on, while sometimes a manual switch is used. An attic fan can be gable mounted or roof mounted. Additional ...
A ridge vent is a type of vent installed at the peak of a sloped roof which allows warm, humid air to escape a building's attic. Ridge vents are most common on shingled residential buildings. Ridge vents are also used in industrial warehouses to help release the hot air and help circulate comfortable air inside the building .
In kitchen ventilation systems, or for laboratory fume hoods, the design of effective effluent capture can be more important than the bulk amount of ventilation in a space. More generally, the way that an air distribution system causes ventilation to flow into and out of a space impacts the ability of a particular ventilation rate to remove ...
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]
The majority of guidance available for design of heat and smoke building vents installed in buildings is restricted to nonsprinklered, single-story buildings. [4] This is partly a historical consequence of the installation of heat and smoke vents following the August 1953 General Motors, Livonia, MI major fire in a nonsprinklered manufacturing facility which effectively stopped the production ...
Displacement ventilation is best suited for taller spaces (higher than 3 meters [10 feet]). [2] Standard mixing ventilation may be better suited for smaller spaces where air quality is not as great a concern, such as single-occupant offices, and where the room height is not tall (e.g., lower than 2.3 meters [7.5 feet]).
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