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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 smart ventilation system adjusts ventilation rates in time or by location in a building to be responsive to one or more of the following: occupancy, outdoor thermal and air quality conditions, electricity grid needs, direct sensing of contaminants, operation of other air moving and air cleaning systems.
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.
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]
Underfloor air distribution (UFAD) is an air distribution strategy for providing ventilation and space conditioning in buildings as part of the design of a HVAC system. UFAD systems use an underfloor supply plenum located between the structural concrete slab and a raised floor system to supply conditioned air to supply outlets (usually floor ...
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