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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.
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]).
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 ...
Traditional commercial kitchen ventilation systems operate at 100% fan speed independent of the volume of cooking activity and DCKV technology changes that to provide significant fan energy and conditioned air savings.
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.
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