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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.
Although many vent hoods exhaust air to the outside, some recirculate the air to the kitchen. In a recirculating system, filters may be used to remove odors in addition to the grease. The device is known as an extractor hood in the United Kingdom , as a range hood in the United States , and as a rangehood in Australia .
Provide sufficient air for complete combustion at fired appliances, and prevent the risk of carbon monoxide accumulation. Be easy to clean (intermittent e.g., manually, or continuously e.g. using ozone) so that fat residues do not accumulate in the hood and ducts and block air inlets, leading to loss of efficiency and increasing fire risk.
After cleaning, there is still left over visible dust floating around the house. After or during sleep, occupants experience headaches, nasal congestion, or other sinus problems. Rooms in the house have little or no air flow coming from the vents. Occupants are constantly getting sick or are experiencing more allergies than usual.
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.
Power flue – Fanned flues use the pressure created by a fan to power the movement of outside air into the appliance and combustion products to external air. Thus air and flue ducts can be much longer, of smaller diameter, and include changes of direction. Most ducting is concentric; the air duct contains the smaller flue duct within it.
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