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A thorough duct cleaning done by a professional duct cleaner will remove dust, cobwebs, debris, pet hair, rodent hair and droppings, paper clips, calcium deposits, children's toys, and whatever else might collect inside. Ideally, the interior surface will be shiny and bright after cleaning.
The design of an effective kitchen ventilation system is determined by: The kitchen's workload; The amount, type and power of cooking equipment; The kitchen's layout and shape; The number of kitchen staff; The need for easy cleaning and maintenance; Energy efficiency; Hot air from cooking is usually vented externally through a chimney system.
Clean air delivery rate (CADR) is the amount of clean air an air cleaner provides to a room or space. When determining CADR, the amount of airflow in a space is taken into account. For example, an air cleaner with a flow rate of 30 cubic metres (1,000 cu ft) per minute and an efficiency of 50% has a CADR of 15 cubic metres (500 cu ft) per minute.
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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.
The heat from the flue gases is absorbed quickly by the bricks and then released slowly to the house rather than the chimney. In a well insulated home, a single load fire burning for one and a half hours twice a day is enough to keep an entire home warm for a 24-hour period. In this way, less fuel is used, and noxious emissions are reduced.
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