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Periodic fume hood function inspections require the measurement of capture or face velocity [a] with an anemometer. [13]: 359 Specialized instruments for measuring wind speed in a fume hood or in ductwork are often referred to by trade names that indicate the mechanism of measurement, such as "velometer" and "vaneometer".
Fume hoods were introduced about 100 years ago to safeguard personnel working with hazardous materials. While many changes and improvements have been made, the basic concept and design of fume hoods remains the same. Air is drawn from the workplace, around the worker and into the front of the hood, and is then exhausted out of the laboratory.
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 ]
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 an air distribution system causes ventilation to flow into and out of a space impacts the ability of a particular ventilation rate to remove ...
Fume hood Glove box A biosafety cabinet ( BSC )—also called a biological safety cabinet or microbiological safety cabinet —is an enclosed, ventilated laboratory workspace for safely working with materials contaminated with (or potentially contaminated with) pathogens requiring a defined biosafety level .
A fume hood is an example of an engineering control that uses local exhaust ventilation combined with an enclosure to isolate a worker from nanomaterials that may become airborne. Engineering controls for nanomaterials are a set of hazard control methods and equipment for workers who interact with nanomaterials .
Fume hood Preparation of microbiological samples in a laminar chamber A laminar flow cabinet or tissue culture hood is a partially enclosed bench work surface designed to prevent contamination of biological samples , semiconductor wafer , or any particle-sensitive materials.
An adequate kitchen ventilation system should: Remove cooking fumes at the source, i.e. as close as possible to the cooking equipment. Remove excess hot air and introduce cool clean air, maintaining a comfortable environment.