Let's remember the purchase standards for these range hoods

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How do I buy a range hood? This topic has been found on many websites, but I don't think it is one-sided, that is, it is purely misleading everyone. Therefore, during this period, we have collected data from various channels, beijing fangtai aftersales service center will share with you some opinions on the purchase of range hoods. You can only understand this product! Standard for range hoods

Standard: Smoke suction effect

The most important purpose is to clean the cooking fume. I think everyone and I share the same purpose! However, the performance of smoke absorption is the most important, but it is also the most difficult to make the majority of friends difficult to judge. Because the range hoods in the mall are not all in the kitchen environment, and the smoke effect of the range hoods is not only affected by the products of the range hoods, but also by installation location, smoke pipes, flue and other factors. So what kind of hood smoke absorption effect is better? There are different opinions. I went to the mall for a round trip a few days ago, and it was better to listen to the results. Now I am confused, I was going to buy a European-style range hood, but some people say that the side suction type is good, and some people say that the Chinese Style is the most practical. Some people say that there is a tower-type smoking effect that is the best. Some people also say that a motor is good, and some people say that two motors are good. Some people say that the power is good and the air volume is good. In fact, they read a circle, they are all good in their own homes, but when they go home, they think about it and find out that they can only say that they have good suction, good smoking effect, and other adjectives. Later, I checked carefully what criteria were used to determine the effect of smoke absorption, and finally found two names on the Internet. However, these two terms seem to be rarely mentioned in malls. 1. Kitchen odor reduction 2. Oil Separation


Odor reduction: the ratio of the difference between the maximum odor concentration in the laboratory and the maximum odor concentration in the laboratory under the specified test conditions. The larger the value, the better, it means that the smoke exhaust effect is better.

Expert suggestion: a series of complex changes in edible oil and food in the kitchen under high temperature conditions produce a large number of Thermal Oxidation Decomposition products, some of which are emitted to the air in the form of smoke to form the kitchen fume. Oil Fume and gas composition is complex: there are more than 220 kinds of Oil Fume and gas composition, including aldehyde, ketone, fatty acid, alcohol, aromatic fat compound, fat, inner fat, and ring compounds, most of which are toxic. Therefore, odor reduction is an extremely important reference indicator when purchasing range hoods.

"Grease separation" serves as a basis for measuring whether the flue gas discharged from the range hood in the Process of fume removal can meet the indoor emission standards, the meaning is "the ratio of the oil volume separated by the range hood to the oil volume in the flue gas ". In fact, this is the separation value of oil and smoke after smoke enters the range hood, that is, the purification rate of the range hood. The data is of course higher and better!


Standard 2: range hood Material

A lot of people may not understand why they still need to write this standard. The materials are well understood when you go to the mall. But what I want to say here is, the material of the range hood is actually very important. We can say that apart from the smoke absorption effect, we cannot ignore the material. Material, simply put, is a sentence "Price is a penny ". Stainless steel range hoods are the most expensive in that brand. To put it bluntly, they are under the high temperature of kitchen oil, smoke, water vapor, alkali, acid, and other substances, what plastic, alloy, glass, iron and so on are not as durable as stainless steel. Therefore, the choice of range hood material should first consider from the use environment, choose corrosion resistance, acid and alkali resistance material, so if you plan to use for a long time or buy a good material, if you have a tight hand or want to change it for two or three years, you can reduce the material requirements!

Standard 3: Smoke Cavity Design and Technology

The Design and Technology of the smoke cavity of the range hood are very important, because the first thing that comes into use when the oil fume rises is the smoke cavity. The design of the smoke cavity should first be deeper and larger, especially the air intake should be larger. The smoke cavity is deep, so that the oil fume will play the role of buffering and gathering, so as not to escape. Similarly, the greater the air intake, the faster the smoke will enter, and the more difficult it is to be congested. In terms of technology, there should be no gaps at all and integrated molding. It is made of a steel plate instead of welding. In addition, the smoke cavity should be smooth, and the bend should be in a large radian. This will not only help the exposed oil to flow into the following Oil Cup, but also facilitate cleaning!