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The design of an effective kitchen ventilation system is determined by: The kitchen's workload; The amount, type and power of cooking equipment; The kitchen's layout and shape; The number of kitchen staff; The need for easy cleaning and maintenance; Energy efficiency; Hot air from cooking is usually vented externally through a chimney system.
However, they are seldom used as the actual basis of design or calculation. For example, residential ventilation rates are calculated based on area of the residence and number of occupants. [5] Non-residential ventilation rates are based on floor area and number of occupants, or a calculated dilution of known contaminants. [6]
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 ...
Ventilation on the downdraught system, by impulsion, or the 'plenum' principle, applied to schoolrooms (1899) Natural ventilation is the ventilation of a building with outside air without using fans or other mechanical systems. It can be via operable windows, louvers, or trickle vents when spaces are small and the architecture permits.
An enhanced electronic version, known as ASHRAE Handbook Online is a web-based version updated annually that contains the four latest volumes as well as extra content such as calculations, demonstration videos, and spreadsheets. The various versions of the Handbook are typically available to the public via technical, and other, libraries and ...
Demand control ventilation is an attractive alternative to standard design in these situations because DCV systems only supply the outdoor airflow necessary to serve the occupants in a space. Therefore, the above-described energy is not wasted in this system type.
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