Cooking is a major source of indoor contaminants, including moisture, odors and particles. Proper venting of cooking activities is an essential part of providing acceptable indoor air quality in homes. This webinar will discuss kitchen venting, including measurements of contaminants that are emitted from cooking, discussions of kitchen exhaust ventilation system performance and guidance on best practices for kitchen ventilation.
This webinar was organised by the Air Infiltration and Ventilation Centre (www.aivc.org). The webinar was hosted by INIVE (www.inive.org).
Presentations & Speakers:
- Assessing the health risks of exposure to cooking pollutants. Benjamin Jones, University of Nottingham, UK
- Evaluating cooker hood effectiveness. Iain Walker, LBNL, USA
- Empirical and theoretical investigations of fine particle emission from cooking. Catherine O’Leary, University of Nottingham, UK
- From range hood capture efficiency to human exposure. Willem De Gids, VentGuide, Netherlands
For further information please scroll down to download the flyer & slides and view the recordings .