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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.
A laminar flow cabinet blows unfiltered exhaust air towards the worker and is not safe for work with pathogenic agents, [2]: 13 [3] while a fume hood maintains negative pressure with constant exhaust to protect the user, but does not protect the work materials from contamination by the surrounding environment.
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 hood Glove box A biosafety cabinet ( BSC )—also called a biological safety cabinet or microbiological safety cabinet —is an enclosed, ventilated laboratory workspace for safely working with materials contaminated with (or potentially contaminated with) pathogens requiring a defined biosafety level .
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.
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]
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 ...
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