Abstract: A system for removing fumes from the space above a cooking surface includes a hood, having front and side wall panels located above said cooking surface and covering the space above said cooking surface. The front wall panel is located forwardly of said cooking surface to form an entrainment chamber between said hood and said cooking surface. The entrainment chamber is in communication with air intake means and an exhaust means. The air intake means comprises an intake blower for introduction of air from the outside into a pressurized plenum located above said cooking surface. The pressurized plenum includes an air distribution baffle and an air velocity valve assembly, which opens into said entrainment chamber. The rear surface of said front panel supports an air foil, located below the air velocity valve assembly. The air foil extends across said hood, and projects at an acute angle toward the cooking surface.

Abstract: A ventilation system for removing fumes in the space above a cooking surface includes a hood located above the cooking surface which forms an entrainment chamber between the hood and the cooking surface, an air intake means having a blower which introduces outside air into the entrainment chamber and exhaust means in operative relation with the hood and including a filter member through which the air and the cooking fumes are passed to filter out the grease and to exhaust the filtered air and gasses into the atmosphere. The improvement is in the provision of an intake blower and an exhaust blower and additionally, an air spreading and diffusion means for forming an air pattern in the entrainment chamber corresponding to the planar area of the cooking surface. The diffused inlet gasses thus mix with the heated fumes and gasses from the cooking surface and therefore eliminates the need to pretemper the air entering the entrainment chamber.