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Residential Kitchen Ventilation
Residential cooking can be a significant indoor source of odour, pollutants and particulate matter. Conventionally, range hoods expel the air into the ambient.
Recirculation hoods equipped with carbon and plasma filters are becoming more and more popular.
Exposures to airborne fine particulate matter with a diameter of <2.5μm (PM2.5) are linked to multiple negative health effects, including cardiovascular and respiratory disease.
A key aspect of achieving acceptable indoor air quality is source control.
Air curtain assisted range hoods are very customary in large industrial kitchens. They allow to increase the capture efficiency of the range hood while lowering the net exhaust flow rate.
The long term exposure to fine particulate matter with a diameter of ≤2.5 μm (PM2.5) is linked to numerous health problems, including chronic respiratory and cardiovascular diseases, and cancer.
In typical Chinese commercial kitchens, the large amount of heat and moisture that is generated must be removed. The ventilation and energy consumption rates can be huge.
Cooking devices are a major source of contaminants in dwellings. They cause exposure to combustion products and vapors.
Carbon monoxide (CO), nitrogen dioxide (NO2), and particulate matter (PM) are harmful air pollutants that pose significant short- and long-term health risks.
Cooking and cooking burners emit pollutants that can adversely affect indoor air quality in residences and significantly impact occupant health.
The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics.
Capture efficiency (CE) of exhaust from a natural gas cooking range was quantified for three common designs of residential range hoods in laboratory experiments: (A) microwave exhaust combination;
This study assessed the performance of seven new residential cooking exhaust hoods representing common U.S. designs.
The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of fifteen cooking exhaust devices, as installed in residences.
The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics.
Cooking and cooking burners emit pollutants that can adversely affect indoor air quality in residences and significantly impact occupant health.
Venting range hoods are important residential ventilation components that remove pollutants generated by cooking activities and natural gas cooking burners.
Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality.
This report presents results from the first year of a two-year study, investigating associations of five air pollutants (CO, NO2, NOX, formaldehyde and acetaldehyde) with the presence of natural ga
Background: Residential natural gas cooking burners (NGCBs) can emit substantial quantities of pollutants and they are typically used without venting.