Is a kitchen appliance that hangs above the cooking surface such as a gas range, an oven range, or the like, in order to exhaust heat, various of smells, steam and gases such as CO2 or the like generated according to imperfected combustion..
Kitchen Exhaust Fans
A fan for ventilating an interior kitchen by drawing air from the interior and expelling it outside.
A range hood insert or range hood liner is a ventilation appliance specifically designed to be installed inside an enclosure (such as a suitable kitchen cabinet, or a custom-built enclosure). Range hood inserts and liners do not have their own “body”, and must be mounted inside an enclosure.
The distance between the cooking surface and the range hood. For best performance, range hood should be installed at a height of 26″ to 31″ above the cooktop or range (30 inches is generally the standard).
Refers to an island-mount or wall-mount range hood with a vertical chimney whose height can be adjusted to fit various ceiling heights. Does not apply to undercabinet and insert/liner hoods, as they do not have a chimney by design. Also referred to as “Telescoping Chimney” or “Adjustable Chimney Section”
CFM is an acronym for “Cubic Feet per Minute,” which is a measurement of air volume velocity and is used in measuring air flow from vent hoods. It is a rating attributed to fan power.
Acronym of “British Thermal Unit”, used to measure the heat output of gas-fueled appliances.
A unit of perceived loudness equal to the loudness of a 1000-hertz tone at 40 dB above threshold
Refers to a range hood installed with a duct (“air pipe”) leading outside the house. Ducted range hoods remove all forms of airborne pollution, and do not require the use of carbon filters. This leads to higher performance compared to ductless installation, and does not cause additional noise or expense.
Refers to a range hood installed without an outside duct. Ductless range hoods use a combination of grease filters and carbon filters to remove most forms of airborne contaminants.
Also called: Recirculating, Ventless.
A valve (spring-loaded or gravity-operated) installed inside a duct. During range hood operation, the air pressure causes the valve to open, allowing polluted air to be exhausted outside. When the range hood is shut off, the backdraft damper closes, preventing outside air from entering the ductwork.
The heart of the range hood, the blower is the device that moves air. Sometimes, the terms “fan” and “blower” are used interchangeably; however, fans are designed to operate at lower speeds, whereas blowers are engineered to move air at higher speed and pressure.
Depending on the location of the blower, it may be referred to as:
“Internal” – inside the actual range hood unit,
“Inline” or “Remote” – outside the range hood (ex: in attic / between joists),
“External” – outside the house, in a weather-resistant enclosure.
One of the forms of airborne pollution caused by cooking. Can combine with other substances to create a sticky film on kitchen surfaces, and may damage kitchen cabinetry by attracting mold and fungi growth. Range hoods use grease filters to remove airborne grease.
Cartridge or cassette filled with layers of metal mesh, which traps airborne grease. Grease filters are made from metallic materials (typically, anodized aluminum), and do not need to be replaced.
Cartridge or cassette filled with activated charcoal, used to filter contaminants from the air. Required in ductless range hoods, as it will remove other contaminants after airborne grease has been absorbed by grease filters. Carbon filters cannot be washed or cleaned, and should be replaced every few months (depending on amount of cooking).
A blower motor unit installed outside the range hood, but still within the house (for example, in the attic or between joists). Like an external blower, this setup reduces operational noise. Unlike the external blower, it does not require additional outdoor-rated enclosure.
Water vapor created by the cooking process. One of the forms of airborne pollution caused by cooking. Can act as carrier for other forms of pollution, and can damage kitchen cabinetry by condensing on surfaces and attracting mold and fungi growth.
Glass that has been toughened by special process to increase its strength. Unlike regular glass, tempered glass is extremely hard to break. Once tempered, the glass panel is almost impossible to cut or modify – this is why mounting holes and beveled edges are cut at the factory before the tempering process.