What should I do if the kitchen flue is blocked?

1. Reason: The smoke exhaust pipe and the public flue are not well sealed. If the smoke pipe is under the ceiling, you can consider wrapping it tightly with transparent tape, 62616964757a686964616fe59b9ee7ad9431333433626431 or seal it with glass glue and sealant.

Solution: If the smoke machine pipe is on the ceiling, there are two situations, if it is an integrated ceiling, remove a small piece, and then seal it with glass glue, if it is a gusset ceiling, then remove a part of the ceiling before gluing.

2. Reason: Due to the accumulation of greasy, the check valve of the range hood is more and more greasy, and the activity of the baffle is limited, or even not opened, and the oil smoke cannot be discharged.

Solution: At this time, change the check valve or clean the check valve.

3. Reason: The exhaust hose of the range hood is not tightly connected, falling off, and breaking at both ends will cause air leakage and odor.

Solution: Of course, you need to change the exhaust hose or connect the exhaust hose.

Type distinction: There are four types of general flue: single-pass exhaust duct, main and auxiliary exhaust duct, variable pressure exhaust duct and variable section exhaust duct. The structure of the single-flue exhaust duct is too simple, there is no component at the air inlet to prevent the backflow of flue gas, and there are no windproof measures at the air outlet of the hood, so the phenomenon of flue gas backflow is very serious.

The main and auxiliary flue is due to the existence of the secondary flue, which leads to the narrowing of the airflow channel of the main flue, and the long-distance movement of the flue gas in the secondary pipeline has a blocking effect, which is easy to cause poor smoke exhaust, smoke pouring and odor.

The transformer exhaust duct is because the speed of the flue airflow movement is not as fast as the theoretical assumption, the design of the transformer plate does not play much role, and the problem of smoke pouring and odor has not been completely solved.

The variable cross-section exhaust duct is mainly because each household has exhaust air, and the entrance in the flue is in a state of positive wind pressure, after opening the range hood to discharge the flue gas into the pipeline, under the action of positive pressure, the smoke will be stringed into the home of the person who did not open the range hood. It is easy to cause poor smoke exhaust, smoke pouring, and smell.

Test whether there is a significant change in the smoke exhaust volume, if there is no obvious change, it can be recognized as blocked.

If the smoke exhaust is smooth in the middle of the night, and the smoke exhaust is difficult during the peak cooking period, it can be determined that the cross-section of the exhaust flue is not large enough, and the whole unit will have more or less difficulty in exhausting smoke.

This may also have a certain relationship with the check valve, now the vast majority of the check valve is blown downward into the exhaust flue first, which is equivalent to retrograde in the exhaust flue for a while, which will inevitably cause the resistance of the upward mainstream gas to increase, the airflow speed becomes smaller, and the overall smoke exhaust volume becomes smaller, resulting in smoke exhaust difficulties.

Not your home.

The problem is the problem of the developer.

Problem 1: The exhaust flue is too small.

Question 2: If not.

The problem of problem 1 is that there is a big problem in the development of commercial check valves, they generally use the "downflow" smoke check valve, this valve will first flow down a section after entering the exhaust flue, and then the mainstream air flow in the exhaust flue will flow upward, this way makes the resistance in the exhaust flue very large, when there are more people who use it, the smoke will not move, it will be blocked in the exhaust flue, and it will inevitably go to the home without the exhaust hood, in fact, this is only a more obvious phenomenonThere is not obvious is that those who are using the smoke, their smoke exhaust due to the resistance, the amount of smoke is relatively small, the burden of the range hood is not the main thing, the most deadly is that the people who are stir-frying have been breathing heavily polluted oil smoke, which is very bad for health in the long run. At the same time, it is easy for grease to stick to the kitchen, let alone people.

Solution: Use the "upstream smoke check valve", it is best to change upstairs and downstairs, if other cars enter the lane on the highway is to drive in the opposite direction for a period of time and then turn around and drive normally, so that the resistance caused by other vehicles in normal driving is great, if everyone is driving along the lane, like on the highway, it will not be impassable.

It's a big annoyance with small problems.

It is best to exhaust smoke outward, so that there will be no trouble of smoke blocking and stringing smoke.

Solution: Use the "upflow smoke check valve", the suggestion is to change the upstairs and downstairs. Failure to discharge or slow exhaust of oil fumes may lead to oil smoke backfilling, and there are many factors that contribute to this result, such as:

There are many elbows in the smoke pipe arrangement, and the smoke pipe is too long, and the wind speed gradually decreases in the process of exhausting the fume, resulting in blockage. In addition, it may be from the public flue that there is too much resistance. During the peak cooking period or users living on the lower floors, the pressure of the public flue is great, and at this time, strong air pressure performance is required to provide smoke exhaust power for the smoke machine, break through these obstacles, and smoothly discharge the fume.

If you have a large kitchen space, a complicated smoke pipe, or a high floor in the community, and live in the middle and low floors, it is highly recommended to buy a smoke machine with high wind pressure. It is advisable to keep the secondary flue. The main flue runs through the entire building.

The secondary flue is relatively independent, it is separated from the main flue by a perforated partition, and the upper and lower flues are sealed by floor slabs. Generally, the oil smoke at home will first go to the auxiliary flue to make a buffer, and then enter the main flue through the hole in the partition, so as to ensure that the oil smoke of each household is blocked and will not string smoke. If the auxiliary flue has been removed, or if it is necessary to prevent the backing of smoke better, it is recommended to use a flue check valve.

1. Reason: The smoke exhaust pipe and the public flue are not well sealed. If the smoke pipe is under the ceiling, you can consider wrapping it tightly with transparent tape, or sealing it with glass glue or sealant.

Solution: If the smoke machine pipe is on the ceiling, there are two situations, if it is an integrated ceiling, remove a small piece, and then seal it with glass glue, if it is a gusset ceiling, then remove a part of the ceiling before gluing.

2. Reason: Due to the accumulation of greasy, the check valve of the range hood is more and more greasy, and the activity of the baffle is limited, or even not opened, and the oil smoke cannot be discharged.

Solution: At this time, change the check valve or clean the check valve.

3. Reason: The exhaust hose of the range hood is not tightly connected, falling off, and breaking at both ends will cause air leakage and odor.

Solution: Of course, you need to change the exhaust hose or connect the exhaust hose.

1. The main reason for the blockage of the kitchen smoke port is due to the fact that the built-in filter of the fume purifier is not cleaned for a long time, and the oil is blocked by the filter.

2. Form a protective film so that oil stains are not easy to remain on the surface flue, and the cleaning content includes the surface of the hood, the lampshade in the hood, the exhaust outlet, the smoke exhaust outlet, and the surface of the motor and stove, the focus of flue cleaning is the connection between the smoke exhaust outlet and the smoke hood, and the flue is synchronized with the smoke hood, and the exhaust flue is synchronized with the smoke hood, and the inside of the parallel flue is thoroughly cleaned.

3. If the external flue is less than one year away from the previous cleaning time, it is not necessary to clean it temporarily, because the lighter oil smoke is sucked away by the wind, and the heavier oil smoke will be deposited at the elbow of the horizontal flue, and a very small part of the oil smoke is left in the vertical flue, and only the elbow of the flue needs to be cleaned.