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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 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]
To reduce the danger, louvered vents that allow air to pass through can incorporate fusible links so that fire will melt the links in which case the vent will automatically close. In addition, an automatic cutoff switch can be set up to turn off power to the fan if it detects a temperature above a preset limit.
High-pressure gases such as steam can drive a small turbine, and high-pressure liquids can drive a pelton wheel, either of which can provide the rotational drive for a fan. Large, slow-moving energy sources, such as a flowing river, can also power a fan using a water wheel and a series of step-down gears or pulleys to increase the rotational ...
Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become a fire hazard.
Fume hoods are a major factor in making laboratories four to five times more energy intensive than typical commercial buildings, [64] and these energy requirements are exacerbated in hot and humid climates. [65] Energy costs for a typical hood can range from $4,600/year in Los Angeles to $9,300/year in Singapore based on differences in cooling ...
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