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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 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 ]
A fan coil unit (FCU), also known as a Vertical Fan Coil Unit (VFCU), is a device consisting of a heat exchanger (coil) and a fan. FCUs are commonly used in HVAC systems of residential, commercial, and industrial buildings that use ducted split air conditioning or central plant cooling.
HVAC (Heating, Ventilation and Air Conditioning) equipment needs a control system to regulate the operation of a heating and/or air conditioning system. [1] Usually a sensing device is used to compare the actual state (e.g. temperature) with a target state. Then the control system draws a conclusion what action has to be taken (e.g. start the ...
The higher the unit's SEER rating the more energy efficient it is. smoke damper A damper or adjustable louver designed to augment the ventilation of a space during a fire. split system A split system is the combination of an outdoor unit and an indoor unit. This is the most common type of system. superheat
This can include water vapor control, lavatory effluent control, solvent vapors from industrial processes, and dust from wood- and metal-working machinery. Air can be exhausted through pressurized hoods or the use of fans and pressurizing a specific area. [35] A local exhaust system is composed of five basic parts:
The stack effect or chimney effect is the movement of air into and out of buildings through unsealed openings, chimneys, flue-gas stacks, or other purposefully designed openings or containers, resulting from air buoyancy. Buoyancy occurs due to a difference in indoor-to-outdoor air density resulting from temperature and moisture differences ...
Two main types of fume hood exist: Ducted and recirculating (ductless). The principle is the same for both types: air is drawn in from the front (open) side of the cabinet, and either expelled outside the building or made safe through filtration and fed back into the room. [12] This method of airflow control is intended to: