| By :
Dirik Hameed
The 1930s saw the first commercial kitchen extraction created to keep kitchen air cleaner. They have continued to evolve over the last eighty years and are an integral part of every kitchen in many countries. The fan keeps the air clean and grease free in the area where regular cooking takes place. The more powerful and versatile fans of the twenty first century are a great improvement over their early counterparts. Moisture from steam emerges from cooking food. It quickly penetrates the walls and furniture causing the development of mold and warped doors and cupboards. Any wallpaper will start peeling. Kitchens of the past century were covered in washable tile and built separate from the other rooms in the house. Wealthier families would hire a housekeeper and cook to keep kitchen surfaces spotless and free from grease. Commercial extractor fans prevent strong cooking odors from spreading in the home. The vaporized cooking oils that risk becoming trapped in upholstery and window coverings can also damage computers and other electronic equipment. The air needs to be replaced about twelve times an hour to prevent any airborne contaminants from settling on surfaces. The minimum number of air cleanings is eight. The fan extractor is designed with three components consisting of a bell shaped hood that contains the rising gases. Modern kitchen designers have created minimalist flat, and slightly curved shapes that work efficiently at keeping the gases contained. The grease and odor filters are the second components and the motorized fan rounds out the third element in the system. The canopy fan pulls the greasy, contaminated air out through a duct system and replaces the room with clean air. If ducting is impossible because of a minimum of space a charcoal filter is used to traps unpleasant smells. It should be washed regularly and has a life expectancy of three years. A second aluminum filter captures the grease and will require regular washing also. The canopy must be as wide as the stove which measures sixty or eighty centimeters. Ceiling mounted hoods are built into a reinforced ceiling. The stove is in an island in many cases and the canopied ventilator is located directly above it. Controlled by remote the ceiling hood is usually the most powerful and expensive. It typically comes with a halogen or fluorescent lamp to light the food under the fan. Stainless steel has become the most popular choice in fans but colored versions are also available. The filters are important components in keeping the air clean and should be kept washed as much as possible. Their longevity will be increased depending on the frequency of fan use and regular maintenance. When installing the extractor fan the route should be the shortest and most direct. The ducting should be round since air travels the fastest. It should also be a rigid duct since that is more flexible. If it is not possible to add round pipe ducting then a rectangular alternative is used. It is usually hidden in the ceiling but in industrial kitchens the ducting is often visible.
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