Abstract
The effects of different kinds of room ventilation were evaluated in an experi mental chamber and in kitchens of four residences in Beijing. Carbon monox ide was used as a tracer gas in the chamber, and this together with nitric oxide and nitrogen dioxide concentrations from the gas appliances were measured in the chamber and the kitchens. The ventilation styles evaluated were natural ventilation, an exhaust fan and a kitchen range hood. Their ventilation effec tiveness was related to design, air flow, the distance between an appliance and air vent, and position of the appliance in the kitchen. A kitchen range hood above the appliance associated with an extra fan installed in a high window was found to be the most effective way to control indoor air quality in the kitchens.
Keywords
Get full access to this article
View all access options for this article.