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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 ...
For residential buildings, which mostly rely on infiltration for meeting their ventilation needs, a common ventilation rate measure is the air change rate (or air changes per hour): the hourly ventilation rate divided by the volume of the space (I or ACH; units of 1/h). During the winter, ACH may range from 0.50 to 0.41 in a tightly air-sealed ...
Ventilation often refers to the intentional delivery of the outside air to the building indoor space. It is one of the most important factors for maintaining acceptable indoor air quality in buildings. Although ventilation is an integral component of maintaining good indoor air quality, it may not be satisfactory alone. [18]
Air changes per hour is a measurement intended to communicate the air change effectiveness of a space’s ventilation system. Discussion around the ASHRAE standard 62, Ventilation for Acceptable Indoor Air Quality led to the development of a more direct method of measuring air change effectiveness with the use of a tracer gas. [1]
Demand controlled ventilation (DCV) is a feedback control method to maintain indoor air quality that automatically adjusts the ventilation rate provided to a space in response to changes in conditions such as occupant number or indoor pollutant concentration.
The air exchange rate, (I), is the number of interior volume air changes that occur per hour, and has units of 1/h. The air exchange rate is also known as air changes per hour (ACH). ACH is the hourly ventilation rate, divided by the building volume. It can be calculated by multiplying the building's CFM by 60, and then dividing by the building ...
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