Is an open kitchen any good? How to suspend the ceiling? How to deal with the problem of oil smoke?

Updated on Kitchen 2024-05-24
2 answers
  1. Anonymous users2024-01-24

    Chinese mainly stir-fry vegetables, so the proportion of oil smoke is larger than that of foreign countries. Semi-open kitchens only need to pay attention to indoor ventilation.

    If the kitchen is semi-open, it will be an independent small space, and the ceiling is also convenient, and now the kitchen and bathroom on the market do not choose the gusset ceiling, and the bathroom uses the waterproof gypsum board ceiling, but there are few in China.

  2. Anonymous users2024-01-23

    As long as the open kitchen solves 2 problems, it can solve the problem of oil smoke:

    The first is to use a large displacement side draft hood, the reason is to discharge the fumes generated when cooking as much as possible and as soon as possible out of the kitchen, to try to need a large displacement, as soon as possible to need a side suction hood closer to the pot, so that the fumes have not spread when they are discharged.

    The second is to use an electric oil smoke valve, the reason is that the essence of oil smoke backfilling is that the oil smoke enters your kitchen through a loosely closed oil smoke valve when the neighbor is cooking, and the use of a powered electric oil smoke valve with tight closure is the only effective way to prevent oil smoke backfilling.

    If you soak up the fumes you produce in time and keep the fumes from your neighbors out, you will have nothing to worry about.

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