| 摘要 |
A commercial air ventilation system with an improved air distribution and mixing characteristics for use in a commercial kitchen is disclosed herein. The air ventilation system is characterized by a commercial stove top hood which is divided into make-up air and exhaust air sections. The make-up air section is divided into primary make-up air plenum and a secondary make-up air plenum. The secondary make-up air plenum allows air flow into a pre-exhaust chamber through a continuously perforated plate without the need for a screen. Air flows from the pre-exhaust chamber to an exhaust cavity, across a grease filter and out through an exhaust plenum and exhaust conduit in such a manner that the contaminated air is expelled from the kitchen. The make-up air which rushes in to replace this air does so in a moderate and controlled manner so as to avoid the temperature extremes and drafts which otherwise are often prevalent in the kitchens of commercial establishments such as restaurants and hotels.
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