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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]
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.
This damper can switch the electrical power to control additional "slave" dampers, minimizing the electrical load on the damper's control circuitry and power transformer. A zone damper (also known as a Volume Control Damper or VCD) is a specific type of damper used to control the flow of air in an HVAC heating or cooling system. In order to ...
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.
smoke damper A damper or adjustable louver designed to augment the ventilation of a space during a fire. split system A split system is the combination of an outdoor unit and an indoor unit. This is the most common type of system. superheat The number of degrees a vapor is above its boiling point at a specific pressure. subcooling
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