Concerns over the indoor conditions have increased during recent years as a result of knowledge about indoor environmental quality on health, comfort and productivity of the workforce. The efficiency of the exhaust system is especially emphasised with a ventilated ceiling system where the exhaust is located at ceiling level. The removal efficiency of the total system must be guaranteed and the spread of impurities throughout the kitchen should be prevented. In the normal design practice, empirical knowledge of the existing installations together with rough heat load based calculation has been used for airflow rate determination. This book provides a contribution to the understanding of the thermal plumes of kitchen appliances and the interaction between supply air systems. This book gives improved basis for designing ventilated ceiling systems. Concepts to improve the capture and containment efficiency are also analyzed. The book is especially useful to professionals in commercial kitchen ventilation and food service fields, or anyone else who may be considering utilizing high performance ventilation in an energy efficient manner.

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