Effective emission control within kitchens, particularly in commercial and industrial
production kitchens, has always been a cause of great concern for industry professionals …

Residential Chinese cooking can lead to severe exposure to carcinogenic fine particles (PM
2.5) from cooking-oil fumes. Keeping the kitchen door open is conducive to improving air …

The discharge capacity of the range hood for cooking-related pollution under current
exhaust airflow rate (EAR) standard of 300–500 m 3/h is limited when cooking temperature …

The make-up airflow organization is considered to be another important influencing factor for
the capture performance of range hoods. Existing research has focused on the effect of …

Central flues are now commonly adopted in high-rise residential buildings in China for
cooking oil fumes (COF) exhaust. Range hoods of all floors are connected to the central …

The exhaust shaft is often used to centrally extract cooking fumes captured by parallel fans
on each floor of high-rise buildings. Inadequate airflow rate and excessive pressure in the …

This study proposed a control logic for a novel constant-air-volume (CAV) range hood. The
Field Oriented Control vector was used to adjust the fan speed by comparing the current …

In this study a test procedure for determining capture efficiency (CE) of wall-mounted range
hoods, namely ASTM-E3087. 18, was used to investigate how the temperature of the …

This work focuses on the feasibility study of a new suction hood model that allows the
complete disposal of the fumes produced during cooking. The originality of this study lies in …

There are no ASHRAE/HVI standards for characterizing or specifying acceptable values of
capture efficiency (CE)(ie percentage of cooking-contaminants captured/exhausted by a …