cooker hood

The purpose of this study is to compare capture efficiencies of cooker/range hood (CEs) under various conditions to verify that there can exist a difference between a CE by applying a pressure difference across the building envelope made in a real environment of residence, and the CE of the American Society for Testing and Materials (ASTM) standard. This experiment was conducted in the field and in a laboratory.

Highly energy efficient buildings such as ones built to the Passive House standard, require a very airtight building envelope and the installation of a mechanical ventilation with heat recovery (MVHR). MVHR systems incorporate ambient air filters, which reduce the introduction of particulate matter (PM) from outdoor sources into the dwelling. However, indoor PM sources, e.g. cooking, can also contribute substantially to occupants’ exposure and need to be accounted for when designing ventilation or deriving recommendations for filter classes. 

Energy performance of buildings has been continuously and systematically improved in Europe with next step of transition to nearly zero energy buildings (NZEB) in 2019-2021. Well insulated and airtight NZEB provide challenges or opportunities – depending on point of view – for ventilation systems. Heat recovery ventilation may be expected to be major ventilation solution because in Continental and Nordic climates, it is simply impossible to build nearly zero energy buildings without heat recovery.

Simulates a kitchen for a study of indoor air quality. An extractive FTIR technique was used to measure combustion products from unflued combustion from a gas cooker in a ventilated room. On a comparison of the results with those from conventional instruments, the FTIR technique showed good agreement. The study incorporated the obscuring of the spectrum due to the effects of H2O and carbon dioxide and detection limits. The conditions in the room were investigated using CFD.

In apartments of Korea, exhaust-only hood system is commonly installed for kitchen ventilation. However, as to resident's increasing complaints recently due to poor indoor air quality and hood noise, a careful review regarding kitchen ventilation system came to be in need. This paper presents a research that was conducted to improve ventilation problems in the existing kitchen of apartments. For this purpose, a field test has been carried out to examine the effect of range hood's exhaust airflow rates, and makeup air inlet's settings on kitchen ventilation efficiency.

Chinese food is delicious. There are many kinds of cuisine. But the stir-fry, fry and deep-fry produce a large amount of steam and smoke which cause indoor air pollution seriously. So it must be controlled. The paper gets some flow distribution regularity of steam and smoke current in Chinese cooking by testing in laboratory and advances a new method to prevent the diffusion of smoking current-kitchen hood with forced air screen. By comparing with other removers, the equipment can save heat (cold) load and improve indoor air condition greatly.