What is the reason why restaurant kitchen hoods smoke can t smoke

Side-suction type is the air inlet and the wind wheel of the wind cabinet in the vertical plane, the air outlet in the horizontal plane, it uses the inner cavity to form a huge flue gas buffer zone, produces a certain wind pressure, the pressure of exhausting the flue gas is larger, the smoke exhaust is thorough, and the oil circuit control is relatively easy. The air inlet and outlet of the air cabinet are on the horizontal plane, and the flue gas is directly shrunk to the air inlet and discharged after filtering by using the principle of oil smoke rising, but the oil circuit control is slightly poor, and other technologies are needed to assist in guiding the oil pollution backflow. The top suction can cover the oil smoke and prevent the oil smoke from leaking; Diverse shapes and easy to clean; The side suction can be closer to the stove, which can quickly suck away the oil smoke, and the inclined plane design will not cause the phenomenon of bumping heads and dripping oil. >>>More

Kitchen hoods can be cleaned with a strong detergent.

Powerful God Industrial Cleaner - Industrial Oil Cleaning. Tested by relevant national departments, the technical indicators have reached the advanced level of similar products in China. The product quality is reliable and stable, which can replace gasoline, kerosene, washing powder, cleaning agent, etc. >>>More

This is indeed a very practical problem, as far as my personal suggestion is concerned, it is a good choice to use an integrated stove, I am the decoration structure of the open kitchen, I bought the integrated stove of the Martians, and the smoke is really worry-free.

There is steam cleaning, but I personally feel that "water and electricity" are incompatible, which may lead to leakage and electric shock. >>>More

The equipment used includes a large range hood, a multi-function cleaning machine, and a pipe cleaning robot. >>>More