Numerical and experimental analysis of the capture efficiency of domestic range hoods
Cooking activities are the main source of indoor pollutant emissions. Domestic range hoods are the most efficient technology to ensure a good indoor air quality. However, a label guaranteeing a high capture efficiency does not exist yet in North America. Thus, running low efficient hoods at high air flowrates during and after cooking may ensure low concentrations of indoor pollutants in the kitchen, while being high energy demanding and noisy and leading to depressurize airtight. It is then of prime importance to develop numerical and experimental methodologies to first evaluate the capture efficiency of existing hoods and then to define new scenarios for future labelling purpose. A better insight into the flow dynamics and pollutant concentration is necessary to achieve those objectives.