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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 ...
In scenarios where outdoor pollution would deteriorate indoor air quality, other treatment devices such as filtration may also be necessary. [8] In kitchen ventilation systems, or for laboratory fume hoods, the design of effective effluent capture can be more important than the bulk amount of ventilation in a space. More generally, the way that ...
A kitchen hood in a small apartment. 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]
Outdoor kitchens (like most indoor ones) are as much about socializing as food prep, so you’ll need to allow for both activities. L-shaped configurations are a common choice, with the chef at ...
With the split system, the evaporator coil is connected to a remote condenser unit using refrigerant piping between an indoor and outdoor unit instead of ducting air directly from the outdoor unit. Indoor units with directional vents mount onto walls, suspended from ceilings, or fit into the ceiling.
A RTU viewed from inside with supply diffusers and return vent (center right) Air filtration is almost always present in order to provide clean dust-free air to the building occupants. It may be via simple low-MERV pleated media, HEPA, electrostatic, or a combination of techniques. Gas-phase and ultraviolet air treatments may be employed as well.
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