Ads
related to: fume hood anatomyuline.com has been visited by 100K+ users in the past month
Search results
Results from the WOW.Com Content Network
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.
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 ...
Restaurant kitchens often use large extractor hoods Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering system. The system's fan may be located in the kitchen or in its ducts.
A fume hood is an example of an engineering control that uses local exhaust ventilation combined with an enclosure to isolate a worker from airborne gasses or particulates. Ventilation systems are distinguished as being either local or general.
Ads
related to: fume hood anatomyuline.com has been visited by 100K+ users in the past month