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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).
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.
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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 hoods are recommended to have an average inward velocity of 80–100 feet per minute (fpm) at the face of the hood. For higher toxicity materials, a higher face velocity of 100–120 fpm is recommended in order to provide better protection.
A biosafety cabinet is also easily-confused with a laminar flow cabinet, but like the fume hood is primarily designed to protect the worker rather than the biological samples. This is achieved by drawing surrounding air in and exhausting it through a HEPA filter to remove potentially hazardous microorganisms.
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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. Be quiet and vibration-free.