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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]
An adequate kitchen ventilation system should: Remove cooking fumes at the source, i.e. as close as possible to the cooking equipment. Remove excess hot air and introduce cool clean air, maintaining a comfortable environment.
Ventilation should be considered for its relationship to "venting" for appliances and combustion equipment such as water heaters, furnaces, boilers, and wood stoves. Most importantly, building ventilation design must be careful to avoid the backdraft of combustion products from "naturally vented" appliances into the occupied space.
The flue system is composed of two flues, the inner flue and the outer flue. The outer flue draws air into the bottom of the sealed firebox to allow for combustion. The inner flue draws hot exhaust gasses from the top of the sealed firebox and vents them directly to the outside of the structure through either an adjacent wall or roof.
The heat exchangers were vented through brick or masonry chimneys. Air circulation depended on large, upwardly pitched pipes constructed of wood or metal. The pipes would channel the warm air into floor or wall vents inside the home. This method of heating worked because warm air rises.
The air flow that exists in most wall systems is a slight draft that will not dry this condition out in a timely manner. The result is a compromised wall system with rot, rust, and mold potential. The structural integrity of the wall is at stake, as is the health of the occupants. The longer the wall remains wet, the greater the risk.
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