Effect of a range hood with make-up air-supply system for indoor PM2.5 and ultrafine particles in residential buildings

Abstract

The cooking in residential settings generates high concentrations of particulate matter (PM), causing health risks to occupants. Kitchen range hoods are commonly installed in the Republic of Korea, but their frequency of use and efficiency are considerably low. This study examined the effect of a make-up air-supply system during cooking or even after cooking in combination with a range hood by measuring the indoor concentrations of ultrafine particles (UFPs) and PM_2.5. Conducted in a full-scale test house, the study investigated the actual airflow of range hoods and evaluated how the make-up air-supply system affected particle removal and dispersion. The results showed that the addition of a make-up air supply system significantly increased airflow and reduced the spread of pollutants. When the range hood was operated after cooking, the particle removal efficiency was 96.9% and 74.6% for PM_2.5 and UFPs, respectively. These findings strongly indicate that integrating a make-up air-supply system with range hoods can significantly improve indoor air quality in residential buildings. This method is more compatible with occupant behavior and has the potential to improve health outcomes.