Passive House and Almost Zero Consumption Building, how are they different?

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Smoke extractors are devices for localized ventilation systems that are essential in spaces such as kitchens. This occurs in both domestic and industrial kitchens, to guarantee a healthy and safe environment for users. Table of Contents What is a localized ventilation system Components and functions of a smoke extractor The lack of an extraction system means that heat, smoke and toxic gases from the combustion and cooking processes circulate through the environment, spreading to other rooms of the home or building, causing indoor air pollution problems in the form of smoke, odors, humidity and temperature changes. What is a localized ventilation system In general, ventilation aims to replace a portion of air, considered undesirable, with another that allows us to maintain the interior air of a room or enclosure at a degree of contamination, temperature, humidity, etc., appropriate to the conditions. required in terms of health and well-being. When determining the necessary ventilation system for a room or premises, it is necessary to take into account several aspects: Determine the function to be performed (what is the type of process to be carried out: heat evacuation, dust removal, etc.) and what is its production method. Establish the appropriate ventilation system : ambient or localized ventilation. Calculate the amount of air needed . Determine air inlet points and surface. Establish the air circulation path

Localized ventilation VS. Environmental Ambient ventilation is what is practiced in a room or enclosure, renewing the entire volume of air with another from outside. On the other hand, localized ventilation is what aims to capture the pollutant in the same place where it is produced, preventing it from spreading throughout the premises. Determination of the extraction flow can be done by two methods: If air pollution comes mainly from human occupation : liters per second per person are established. If the contamination comes from other sources (for example cooking in a kitchen): the flow rate is established by the number of renewals per hour (N); In the case of domestic Mayotte Email List kitchens it is to N and in industrial kitchens it is to N. With all this, it seems clear that the ideal ventilation system in kitchens will be a localized ventilation system, which will be achieved by installing smoke extractors or extraction hoods. It is the most rational and economical system, as well as the only effective one, if what we want is to control toxic or smoke emanations. That is, the one that will allow us to capture pollution as it occurs and in the same place of origin, in order to prevent its spread throughout the environment. MANUAL: "Keys and concepts of localized ventilation" [Free download] Components and functions of a smoke extractor A smoke extractor is a ventilation device that, generally, comes in a closed box with one face open towards the source of emission of harmful and polluting elements.



From this comes an evacuation duct activated by a mechanical extractor. Its main components are: Hood : device designed to capture contaminated air. It usually has a tapered or pyramidal shape. Cabin: it has a parallel-shaped shape resting on the floor, closed, with an open face through which it sucks. Plenum: chamber inserted in a conduction or air intake to uniform the pressure. Nozzle: collection element whose design narrows the collection mouth to increase air speed. Centrifugal extractor or fan: mechanism that provides the energy necessary for air to circulate through the hood, duct and purifier at a set flow rate. This flow incorporates filters to retain grease and prevent it from remaining in the extractor and/or duct itself. Principles to take into account We must take into account a series of principles in relation to its operation: Head loss: it is the pressure loss that occurs when air circulates through a pipeline, at the entrance or due to obstacles therein, due to friction, change of direction or shocks. It is measured in millimeters of water column (mm cda) or in Pascals, mm cda = Pascal. Entry losses: this is the pressure loss that occurs when air enters a channel or element of the ventilation system. Capture (or drag) speed (Va): it is the speed of the air at the mouth of a hood or cabin necessary to overcome the contrary currents and collect (drag) air, gases, dust or smoke, forcing them to enter them.