The stove in the restaurant is too hot and the smoke can t be smoked, how to fix it

Updated on Restaurant 2024-06-11
2 answers
  1. Anonymous users2024-01-24

    The automatic exhaust of smoke from the furnace is the result of the convection effect of hot and cold air.

    If the furnace fire is in full swing but the smoke exhaust is not smooth, it is caused by too much smoke and dust, and the diameter of the furnace barrel cannot meet the smoke and dust passage.

    According to practical tests, it can be solved by reducing the oxygen supply to the bottom of the furnace. Here's how:

    Stop the furnace, clean up the dust of the grate, and then use cooked yellow mud (used old yellow mud to prevent cracking and falling off) to wipe around the circle on the top of the grate, leaving only one-third of the original area in the center of the bottom of the furnace as the center of the air and oxygen.

    After drying, it can be used normally, so that the transformed grate and furnace will not produce too much smoke and dust in a short period of time and cause the problem of not being discharged in time, and because the oxygen supply at the bottom of the furnace reduces the combustion speed and slows down to achieve energy-saving effect, killing two birds with one stone.

  2. Anonymous users2024-01-23

    Smoke alarms, of course! Carbon monoxide is not something that can be produced casually! In the case of insufficient oxygen, the degree of sealing of the room generally does not produce carbon monoxide. Smoke alarms are mainly for particulate matter alarms, which are much more sensitive than your situation.

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