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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 ...
Top view of an induction cooktop. Induction cooking is a cooking process using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are ...
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 register is a grille with moving parts, capable of being opened and closed and the air flow directed, which is part of a building's heating, ventilation, and air conditioning (HVAC) system. The placement and size of registers is critical to HVAC efficiency. Register dampers are also important, and can serve a safety function.
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]).
An induction cooktop involves the electrical heating of a cooking vessel by magnetic induction instead of by radiation or thermal conduction from an electrical heating element or from a flame. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved and changes in heat settings are fast, similar ...
Ventilation on the downdraught system, by impulsion, or the 'plenum' principle, applied to schoolrooms (1899) Natural ventilation is the ventilation of a building with outside air without using fans or other mechanical systems. It can be via operable windows, louvers, or trickle vents when spaces are small and the architecture permits.
H = height of chimney, m; T i = average temperature inside the chimney, K; T e = external air temperature, K. Combining two flows into chimney: A t +A f <A, where A t =7.1 inch 2 is the minimum required flow area from water heater tank and A f =19.6 inch 2 is the minimum flow area from a furnace of a central heating system.