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A wooden window grill in Plaza del Conde del Real, Valencia ().The structure was probably used as a stable. Grille, and control for an air duct. A grille or grill (French word from Latin craticula, small grill) is an opening of several slits side-by-side in a wall, metal sheet or another barrier, usually to allow air or water to enter and/or leave and prevent larger objects (such as animals ...
grille A facing across a duct opening, often rectangular in shape, containing multiple parallel slots through which air may be delivered or withdrawn from a ventilated space. The grille directs the air flow in a particular direction and prevents the passage of large items. heating coil A heating coil is the part of the system that conducts heat.
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.
HVAC system design is a subdiscipline of mechanical engineering, based on the principles of thermodynamics, fluid mechanics, and heat transfer. "Refrigeration" is sometimes added to the field's abbreviation as HVAC&R or HVACR, or "ventilation" is dropped, as in HACR (as in the designation of HACR-rated circuit breakers).
The ASHRAE Handbook is the four-volume flagship publication of the nonprofit technical organization ASHRAE (American Society of Heating, Refrigerating and Air-Conditioning Engineers [a]).
DOAS air handling unit with heat recovery wheel and passive dehumidification. A dedicated outdoor air system (DOAS) is a type of heating, ventilation and air-conditioning system that consists of two parallel systems: a dedicated system for delivering outdoor air ventilation that handles both the latent and sensible loads of conditioning the ventilation air, and a parallel system to handle the ...
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Grease duct exhaust fan. A grease duct is a duct that vents grease-laden flammable vapors from commercial cooking equipment such as stoves, deep fryers, and woks to the outside of a building or mobile food preparation trailer.