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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 ...
Demand-controlled kitchen ventilation (DCKV) is a building controls approach to controlling the volume of kitchen exhaust and supply air in response to the actual cooking loads in a commercial kitchen. Traditional commercial kitchen ventilation systems operate at 100% fan speed independent of the volume of cooking activity and DCKV technology ...
CaptiveAire Systems is a privately held manufacturer of commercial kitchen ventilation systems in the U.S. and a manufacturer of HVAC equipment. [1] The company, founded by Robert L. Luddy in 1976, is headquartered in Raleigh, North Carolina. Since its inception, the company has expanded from fire suppression to a wide array of products ...
The Uniform Mechanical Code (UMC) is a model code developed by the International Association of Plumbing and Mechanical Officials to govern the installation, inspection and maintenance of HVAC (heating, ventilating and air-conditioning) and refrigeration systems. It is designated as an American National Standard.
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]
Heating, cooling, ventilation and exhaustion are all key areas to consider in the mechanical planning of a building. [4] In special cases, water cooling/heating, humidity control or air filtration [5] may also be incorporated. For example, Google's data centres make extensive use of heat exchangers to cool their servers. [6]
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