Search results
Results from the WOW.Com Content Network
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 ...
Constant air volume (CAV) fume hoods maintain a consistent volume of air within the hood, regardless of the position of the sash window. This results in changes in air velocity depending on the position of the sash; [34] the sash is adjusted to an appropriate working height to achieve adequate face velocity.
It is recommended that air exiting a fume hood should be passed through a HEPA filter and exhausted outside the work environment, with used filters being handled as hazardous waste. Turbulence can cause nanomaterials to exit the front of the hood, and can be avoided by keeping the sash in the proper position, keeping the interior of the hood ...
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]
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.
All exhaust air is HEPA-filtered as it exits the biosafety cabinet, removing harmful bacteria and viruses. [2] This is in contrast to a laminar flow clean bench, which blows unfiltered exhaust air towards the user and is not safe for work with pathogenic agents. [3]: 13 [4] Neither are most BSCs safe for use as fume hoods. [2]
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.
A main part of engineering controls, "enclosure and isolation," creates a physical barrier between personnel and hazards, such as using remotely controlled equipment. As an example, fume hoods can remove airborne contaminants as a means of engineered control. [5]