This study investigated the effect of exhaust air volumes on the performance of range hoods at different angles in residential kitchens in removing grease pollutants, during the pollutant emission stage (whilst cooking) and the pollutant attenuation stage (after cooking). Experiments were conducted, and introduced indexes such as capture efficiency, exposure rate, attenuation rate, power and multi-indicator analysis were used to analyze the performance of the range hood with different exhaust air volumes and angles. The experimental results showed the capture efficiency was increased with an increase in exhaust air volume whilst cooking. Considering the energy consumption of the range hood and noise, the exhaust air volume of the range hood should be set at 600 m3/h to 800 m3/h. In the pollutant attenuation stage, the attenuation rate K of PM2.5 mass concentration was increased with the incremental increase in the exhaust air volume. When cooking was finished, grease pollutants remained in the kitchen. If the range hood continued to be turned on and a large exhaust air volume was set, the concentration of indoor grease pollutants could be quickly reduced to below the standard value. Our findings can provide a reference for the airflow regulation of residential kitchen range hoods.
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