I opened a small restaurant, but the kitchen hood smoking effect is not good, is it just a big fan

Here are a few things to consider:

1》 What is the width of your stove? For example, if it is 1200mm wide, and your fan is not equipped with a smoke hood that is enough to cover the entire stove, then the oil smoke cannot be completely discharged, and there is no high-power fan;

2》 Theoretically: there is in and out. The air volume entering the kitchen should also match the exhaust air volume of the fan;

3》 Is there a flue when the fan exhausts out? Pay attention to whether the path will form a "flow block" phenomenon;

4》 It is better to install a super-large exhaust fan at a single point than to install a smaller-horsepower exhaust fan at multiple points (arranged by stove). And you can choose to start individually according to the situation to save some electricity costs.

Hope it can help you solve your difficulties.

Good luck with business!

It is best to have a height of 60-70 cm above the stove, and of course the larger the fan, the better. But this thing is indefinite, and it is impossible to hit 100% of the effect. All smoke machine manufacturers dare not say that.

Changing to a high-power fan can, preferably, be a cartridge type.

First of all, the kitchen should be well sealed, and when the fan is turned on, open a little door to let the air circulate and the smoke will be discharged.

Increasing the power can also solve the problem of smoking effect, but your small restaurant is so small, if it is a small restaurant, then add a high-power range hood, if it is a restaurant, then you need to transform this into a professional catering fume transportation system equipment. This way, the kitchen does not smell of oil smoke at all.

Not necessarily, to see whether the press is installed at the tuyere, and whether the position of the range hood is suitable (height,