| 摘要 |
A ventilation system having a hood located above cooking equipment which gen erates heat and fumes due to cooking. The hood has an inclined air filter at the ba ck of the hood which rests on a flange extending along the length of the hood at the top thereof and the bottom of the inclined air filter rests on a grease collector extending along the length o f the hood. The grease collector is located at a given distance downwardly from the top of the hood . The back of the inclined air filter defines an exhaust area, and the hood also includes an e xhaust duct being in direct communication with the exhaust area and a fan for drawing the contami nated air out of the exhaust area. The hood also has a fresh air output that is connected to a fr esh air duct including a fan and located along the length of the hood at the front thereof, this fr esh air output being designed to inject fresh air into the hood. The invention is characterized i n that the fresh air output of the hood is positioned to direct fresh air towards the inclined ai r filter at an upwards angle with respect to horizontal. The system further has a fresh air diffuse r located behind the cooking equipment and near the floor, connected to the fresh air duct and be ing devised to diffuse air upwardly and downwardly. In use, the fresh air output forces the contami nated air to exit through the filter as it directs a steady stream of fresh air towards the fi lter. The fresh air diffuser feeds fresh air downwardly, which increases the burner efficiency of the coo king equipment and upwardly at the back of the cooking equipment, which creates air movement to wards the hood reducing the amount of stale air that is present near the floor and behind t he cooking equipment.
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