How to make a smoke free restaurant

Now the south uses an environmentally friendly stove, and the smoke exhaust uses a circulating water stove, which adsorbs the oil smoke and discharges it directly into the sewer. There is no chimney outside. But the price is quite high.

Oil smoke is related to the processing method.

Stir-frying, grilling, deep-frying, with oil smoke.

Steaming is not. It can reduce the cost of opening a store.

However, the key is to have a business district that matches the product positioning.

and the competitiveness of subsequent operations to prevent entry.

Good luck.

Smoking is not allowed indoors.

If it's more than two floors, the first floor is for eating, and the upper floor is the place for cooking.

If it is a first floor, the main thing is to find a good range hood to isolate the place of eating from the place of cooking.

Stop the small fried products and just make steamed products.

1.The stainless steel pot of the German big brand can be stir-fried and stewed without oil when it reaches a certain temperature and certain conditions, and it will not paste the pot, but this requires experience and is more difficult to master. (Non-coated non-stick pans, coated ones can cause cancer).

2.Fried and grilled meats, desserts, etc., can be cooked with smoke-free air frying.

One day in the future, restaurants will appear that do not add any oil to cook, and the taste is no worse than that of stir-frying with oil. People will become more and more health-conscious.

Install a few American integrated stoves, you can fry on the spot, there is no fume, rest assured.

The installation of the fume purifier is done, mainly because the power of the fan is enough.