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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 ]
Because of this, ceiling fans are often an instrumental element of low energy HVAC, passive cooling or natural ventilation systems in buildings. Depending on the energy use of the fan system, fans can be an efficient way to improve thermal comfort by allowing for a higher ambient air temperature while keeping occupants comfortable.
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 ...
Ceiling fans increase air speed at the occupant level, which facilitates more efficient heat rejection, cooling the occupant, rather than the space. [ 10 ] [ 11 ] [ 12 ] Elevated air speed increases the rate of convective and evaporative heat loss from the body, thus making the occupant feel cooler without changing the dry bulb temperature of ...
In 1909, KDK of Japan pioneered the invention of mass-produced electric fans for home use. In the 1920s, industrial advances allowed steel fans to be mass-produced in different shapes, bringing fan prices down and allowing more homeowners to afford them. In the 1930s, the first art deco fan (the "Silver Swan") was designed by Emerson. [11]
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.
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