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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 ]
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 ...
Before and after pictures of commercial kitchen hood in North Bay, Ontario. 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 ...
Air flow in fume hood demonstrated by dry ice fog. A fume hood is typically a large piece of equipment enclosing six sides of a work area (including a movable sash window or door), the bottom of which is most commonly located at a standing work height (at least 28 to 34 inches (71 to 86 cm) above the floor).
Natural ventilation is the intentional passive flow of outdoor air into a building through planned openings (such as louvers, doors, and windows). Natural ventilation does not require mechanical systems to move outdoor air. Instead, it relies entirely on passive physical phenomena, such as wind pressure, or the stack effect. Natural ventilation ...
A typical commercial air curtain enclosure. In North America, the more commonly-used term for an air door is "air curtain". The American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) defines an air door as follows: "In its simplest application, an air curtain is a continuous broad stream of air circulated across a doorway of a conditioned space.
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