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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 ...
A duct with less than 0.75 mg/100m 2 is considered to be clean, per the NADCA standard. [7] A Hong Kong standard lists surface deposit limits of 1g/m 2 for supply and return ducts and 6g/m 2 for exhaust ducts, or a maximum deposit thickness of 60 μm in supply and return ducts, and 180 μm for exhaust ducts. [8]
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]
Displacement ventilation is best suited for taller spaces (higher than 3 meters [10 feet]). [2] Standard mixing ventilation may be better suited for smaller spaces where air quality is not as great a concern, such as single-occupant offices, and where the room height is not tall (e.g., lower than 2.3 meters [7.5 feet]).
Displacement ventilation systems supply air directly to the occupied zone.The air is supplied at low velocities to cause minimal induction and mixing. This system is used for ventilation and cooling of large high spaces, such as auditorium and atria, where energy may be saved if only the occupied zone is treated rather than trying to control the conditions in the entire space.
The ductwork airtightness level is the airflow rate through ductwork leakages divided by the ductwork area. It is recommended to test at least 10% and 10 m 2 of the duct surface including all duct types and a variety of sizes and components. The ductwork surface area is estimated according to EN 14239.
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