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The UFAD system was originally introduced in the 1950s for rooms with high heat loads and raised floors systems for cable and equipment management (e.g. computer rooms, control centers, etc.). The system was introduced into office buildings in the 1970s in West Germany, with the addition of occupant-controlled localized supply diffusers.
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 ...
Ventilative cooling is the use of natural or mechanical ventilation to cool indoor spaces. [1] The use of outside air reduces the cooling load and the energy consumption of these systems, while maintaining high quality indoor conditions; passive ventilative cooling may eliminate energy consumption.
As more architecture incorporated mechanical ventilation, the cost of outdoor air ventilation came under some scrutiny. In 1973, in response to the 1973 oil crisis and conservation concerns, ASHRAE Standards 62-73 and 62–81) reduced required ventilation from 10 CFM (4.76 L/s) per person to 5 CFM (2.37 L/s) per person. In cold, warm, humid, or ...
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]). [2]
Schematic of a network of rooms where air (shown in blue) flows in one direction from the corridor into the negative pressure room (green). Exhaust air is safely removed from the area through a ventilation system. Negative pressure is generated and maintained in a room by a ventilation system that continually attempts to move air out of the ...
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