Hyungkeun Kim, Kyungmo Kang, Taeyeon Kim This email address is being protected from spambots. You need JavaScript enabled to view it. 

Department of Architectural Engineering, Yonsei University, Seoul 03722, Korea


Received: July 20, 2020
Revised: October 15, 2020
Accepted: November 22, 2020

 Copyright The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cited.

Download Citation: ||https://doi.org/10.4209/aaqr.2020.07.0421  

  • Download: PDF

Cite this article:

Kim, H., Kang, K., Kim, T. (2021). Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter. Aerosol Air Qual. Res. 21, 200421. https://doi.org/10.4209/aaqr.2020.07.0421


  • Cooking is a major contributor of particulate matter (PM) to indoor air.
  • PM can disperse from the cooking site to pollute nearby residential spaces.
  • Range hoods alone do not prevent particulate matter dispersal.
  • A combination of range hoods and ventilation systems can lower PM concentrations.


Cooking is a major contributor to indoor particulate matter (PM) concentrations. Studies suggest that cooking-generated PM rapidly disperses even when a range hood is in operation, suggesting that range hoods fail to perform sufficiently when used in isolation. However, the performance of range hoods can be improved by a supply of make-up air equivalent to the airflow rate of the range hood. This study evaluates the prevention of the dispersion of cooking-generated PM and the discharge performance when a range hood and ventilation system are integrated. Three operation strategies were established, and the PM concentration was measured to estimate the effect of particle dispersion. An auxiliary supply system (AS) and supply of heat recovery ventilator (HRV) were used for the make-up air supply. The integrated operation of the AS and range hood was effective in preventing PM dispersion during cooking, thereby reducing the maximum PM concentrations by 54.6% and 75.1% in the kitchen and living room of the experimental house, respectively. The integrated operation of the HRV and range hood was more effective in discharging dispersed PM after cooking. Based on the results of this study, it is recommended that the integrated application of a range hood and make-up air is applied during and after cooking.

Keywords: Indoor air quality, Cooking, Particulate matter (PM), Ventilation, Range hood, Residential building

Don't forget to share this article 


Subscribe to our Newsletter 

Aerosol and Air Quality Research has published over 2,000 peer-reviewed articles. Enter your email address to receive latest updates and research articles to your inbox every second week.