Before kitchens were ventilated, cooking was an extremely fragrant and smoky experience. The kitchen was quickly filling up with smoke and smelly gases, and these odors spread throughout the house.
In addition, the oil used while cooking was sticking to the walls and damaging them. But in 1933, Vent-a-Hood invented the first kitchen hood, making cooking at home a more enjoyable and safe experience. The extractor hood, also known as the aspirator, was able to capture all the gases that came out while cooking, with the exception of oil. But beware here: Except for the oil...
The oil particles that the first aspirator machines could not catch could easily catch fire at the high temperatures produced by the furnaces. Therefore, aspirators were perceived as a product that could cause a fire. Later designs that used wire mesh to capture these oils were extremely inefficient and could only capture 25 percent of the oil. In 1937, Vent-a-Hood improved their original extractor design and added a special blower, also known as the Magic Lung, that could liquefy oil by pressurizing air to reduce the risk of fire.
"About Vent-A-Hood:
Founded in 1933, Vent-A-Hood, based in Richardson, Texas, is the oldest manufacturer of residential range hoods in America."
These aspirators, which are connected to the chimneys in the kitchens today, contain a skirt used to catch the rising gases, a kind of oil filter attached to it and a fan to provide ventilation. There are two types of kitchen hoods:
1) Ducted hoods that are ventilated and can eliminate the by-products of cooking outside the home.
2) Ductless hoods that can remove any odor and smoke particles by using charcoal to clean the air.
Since the turn of the twentieth century, extractors have revolutionized home life by making cooking a much safer, more enjoyable and smoke-free experience.