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Anonymous users2024-01-24Kitchen smoke exhaust, I am talking about commercial kitchen, the requirement is strong exhaust, then to ensure the kitchen air quality, the air pressure in the kitchen must be negative pressure, this is the consensus, indisputable, second, the kitchen is closed, need to send fresh air treatment at the same time as the smoke exhaust, otherwise the indoor pressure difference is more than 5 Pa, it will not work, and it will cause the instant wind speed of the kitchen to open the door will increase instantly, and the outdoor dust will enter, so there is no equipment to complete the exhaust system without pressure difference, which is impossible.
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Anonymous users2024-01-23There should be a comprehensive air supply and exhaust system and exhaust fume system to solve.
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Anonymous users2024-01-22Add the air supply system to try, and it should be fine.
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Anonymous users2024-01-21To be precise, all the current hoods cannot reach this technology, and the air conditioner that can breathe is out, but the range hood that can breathe does not know where it is.
Many people think that it is the problem of the range hood, but in fact it is not, for example, a sports car cannot run fast in traffic jams. Then the range hood is a sports car, the reason why it can't run fast or can't be discharged is not its own problem, but the problem of the environment, is the problem of the entire flue smoke exhaust system blocked, unscrupulous merchants choose poor check valves, including the best boat brand sold by TB, it can only be said that the more such check valves are used, the worse the situation will be.
Of course, it is suitable, and the closed kitchen needs an environmentally friendly integrated stove more, because the closed kitchen will have a large amount of oil smoke, if the oil smoke cannot be discharged in time, there will be a pungent smell of oil smoke in the kitchen, and a lot of dirt will be produced. The biggest feature of the environmentally friendly integrated stove is that it removes the oil smoke quickly and thoroughly, so as to avoid the existence of a large amount of oil smoke in the kitchen. Like the Nuofu Kitchen Burger integrated stove in my kitchen, I don't see a little oil smoke at all when I work.
It is the hood that is too small and enlarged.
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Give the fan a reason, if the cover is sealed, there will be no wind in front. To put it simply: the range hood causes the air to flow from the inside out. If it is narrow and tightly closed, it will only cause the kitchen fumes to become bigger and bigger, and it is best to open the door or window to create air circulation.
I just tried it and it can't all be drained. Some of it is absorbed by you, part of it spreads into your house, and only part of it is expelled from you.