As the importance of the indoor environment increases. In response to that, performance test study was conducted for the development of high performance range hood. And the chamber casing mock-up was subjected to a performance test by applying a static pressure of 100[Pa] in accordance with KS C 9304: 2020, When the discharge port diameter was 100 mm, the standard flow rate() was 186.9 at 60.8W, the discharge port diameter was 125 mm, and the standard flow rate() at 52.0W was 184.6, which satisfies “B-type 160 to 200 (static pressure 100Pa)”. This is a result that meets the KS C 9304 : 2020.

The change in the performance of the range hood according to the pressure change was investigated through a comparative experiment, and the conclusion is as follows. KS C 9304: In 2020, static pressure was applied at 100 Pa according to the fan standard, and the test was conducted by varying the outlet diameter and power consumption. In the case of Motor power 55W, the air volume value was 184.6 when the outlet diameter was 125mm. As a result of the test, if the power consumption is 52.0W, the diameter of the outlet is 125mm, and the power consumption is 60.8W, and the diameter of the outlet is 100mm, it meets 160 or more and less than 200 (constant pressure 100Pa).

The following results were obtained by conducting a flow experiment. The experiment with air volume showed that the ducts with 3 shapes in the same cross-sectional area were large in the order of circular duct, square duct, and flexible duct. As a result of measuring the pressure value by duct shape to determine the cause of the difference between the flow rate and the air volume value by duct, the negative pressure was large in the order of circular duct, square duct, and flexible duct. in the countercurrent test, In the case of circular ducts, the deviation was high, In the case of Flexible ducts, the mild increase in the countercurrent is judged to be the difference in pressure and friction received by shape.

In this study, to improve the performance of kitchen range hoods, a comparative analysis of air volume and noise is conducted using three ducts by changing shapes. It was found that the difference in air volume was caused by the pressure difference received by each shape. The noise data can be found to be no more than 60dB overall, except for the second tier of A-type. The difference when connecting the circular, square, and flexible ducts was judged to be due to some laboratory noise, and it was found that there was no difference.

Recently, as interest in external environments such as fine dust has increased, the interior environment is also becoming important. The specifications for range hoods in the kitchen have been changed to improve ventilation of indoor air. Accordingly, the performance improvement through the structural design of the range hood was studied. Experiments were conducted on flow rates, pressure, temperature, and noise by A, B, and C-Type for performance analysis according to internal structure. For C-Type, the wind volume () was 223.69, 2nd stage 257.46, showing results of not less than 240 and not more than 280 within the ±1 m/s flow rate error range. Noise (dB) was an average value of 54.83 in the first stage and 60.65 in the second stage, showing results not more than 60 dB within the ±1 dB margin of error. This is the result of meeting KS C 9304:2020 Ventilation System Specification.

The cooking-generated particles are major indoor sources of air pollution. Recently, the performance of the range hood is focused on particle removal performance. Range hood with an auxiliary air supply system can improve the fine and ultrafine particles removal efficiency by making a supply air during cooking activities. The particles were measured in the experimental building by varying ventilation types. Only operating range hood during the cooking activities was not enough to reduce the cooking-generated particles. Despite operating range hood systems, fine and ultrafine particle concentrations were maintained when cooking was finished. The range hood with a make-up air supply system can reduce the indoor particle concentration below background conditions when those systems were operated after cooking. In this study, the assessment of cooking-generated particle removal efficiency of the range hood with an auxiliary air supply system was conducted. The removal efficiency of ultrafine particles showed trends similar to the removal efficiency of fine particles.

This study was conducted to develop an efficient high performance range hood and exhaust system for quickly discharging flue gas, smoke, and odor generated when food is cooked in the kitchen, and the following results were obtained. Reverse current rate of 1.53 m/s of the range exhaust system was improved to achieve the inlet speed of 0.3 m/s or less. An efficient range system was constructed by improving the hood exhaust flow by 5.6 m/s at the existing 4.5 m/s.