Due to the current level of people's lives improved in order to better meet the life we pay more attention to the purchase of kitchen appliances in terms of how to choose a good hood, it is also very important.
In this dazzling kitchen appliance market, how do we choose the right one for us? I combined my own experience to give everyone a summary, and I also hope that the experts will make bricks.
A currently smoke on the market what it is?
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1
European-style hood 2 Chinese-style hood 3 Near-smoking machine 4 Side-smoking machine
First of all, it outlines the history of hood development. I think it can be divided into:
1 The early chimney only solved the problem of smoke.
The application of the 2 row fan also solved the problem of smoke and fumes. The disadvantage is not beautiful, extremely difficult to clean.
The introduction of the 3 hoods only mimics changes in appearance, although it is aesthetically pleasing, but it ignores the differences between the Eastern and Western dietary cultures. The Europeans and Americans mostly eat light meals as their staple food, and their oil temperature is only 1/2 of ours. Smoke is small. The cooking habits of our diet are mostly fire frying and sizzling (the amount of instant smoke is large). Large amount of fumes (but the range hood inlet, smoke can not be ruled out in time), so smoke is not clean, the hood is difficult to wash and wash it will be natural.
4: The production of side suction hood, specifically designed a new generation of environment -friendly "kitchen fume purifier" for the Chinese kitchen structure and cooking habits of Wanghuo raging fire. Really quantified the range of soot absorption rate (more than 99%) and soot purification rate (more than 90%) of the range hood.
The two indicators, the former identifies the percentage of soot produced when the range hood is cooking. The latter identifies the percentage of the fumes that have been filtered by the filter plate of the hood. The two precise indicators, in the traditional range hood, are closely replaced by a fuzzy indicator, the wind pressure coefficient.
1.
European style fume hoods: European style range hoods are generally designed according to the eating habits of European and American countries. Generally speaking, the fumes produced by European and American people produce less fumes. Therefore, a small-displacement range hood can meet the needs. This is why the European and American countries’ kitchens Mostly open-ended (excerpted from: Baidu Encyclopedia)
2.
Chinese-style hood: Compared with European-style range hoods, Chinese-style range hoods have a similar principle. They use the turbine rotation (similar to the reverse operation of the fan) to soak fumes into the fume hood (a technical term for the “negative pressure zoneâ€). ), After the filter slides into the receiving cup, a very small amount of smoke is discharged outside through the hood (chimney). (From: Baidu Encyclopedia)
3.
Near-smoking machines: Near-suction range hoods, as the name suggests, is that the smoking mouth is on the side of the cooker instead of directly above. Its installation distance from the tabletop is 30-40cm high. There is no real soot separation.
4.
Side smoking machine: First of all, it is understood from the word that the air intake from the side, the height of its installation according to the table 25-20cm, the side suction is from the side into the wind, from both sides of the mesh into the air, very effective to soot smoke. So as to separate smoke.
II. Internal structure of the hood:
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From the internal mechanism diagram, the core structure of the hood is composed of a motor, a turbine, and a wind shell, but the orientation of the motor and the turbine are different. The orientation of the motor of the side suction and the Euro is the same, and the interior of the hood is the same. The turbine of the electric motor is transversely mounted and the distance from the air inlet is the same as that of the Euro machine.
III . Traditional Smoke Machine & Side Smoking Machine
Technically speaking, the general fume extraction is related to two indicators. 1: The working distance (the place where fumes are produced - the distance between the wok pan mouth and the air inlet of the hood) is what we call installation height: Traditional ceiling hoods are 650-700mm while side hoods are 250-200mm. 2: The size of the air inlet (the area of ​​the air inlet of the hood): The traditional range hood is generally 300 square centimeters (the double inlet is about 600), while the side suction hood inlet is nearly 2000 square centimeters. In these two indicators, the traditional hood is completely opposite to the side hood.
Therefore, the effect of the side hood is definitely greater than 99% while the traditional hood can only reach 70-85%. It is this 70-85% indicator that brings fumes to customers who use the traditional range hoods.
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All range hoods have a soot catching capability that is only in the range of 30-40 cm in the air inlet. Traditional hoods due to the design concept determined that his working distance can only be at the height of the head 650-700, (this is also the side suction hood must be changed The reason for the design concept is that the popular term is the reason that the air inlet is changed into the side air inlet.) So the design of the side suction hood is to reduce the air inlet to the place where the fumes are produced.
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The distance from the traditional smoke hood's air inlet surface to the pan plane is 58 cm. The surface of the filter is removed. The distance between the center of this filter and the center of the pan plane is 30 cm, which means that the original fume should move 58 cm. I only need 30 centimeters now and fumes go in. In this case, the ratio between 58 and 30 is almost double. According to the calculation formula of hydrodynamic efficiency, the efficiency is proportional to the square of the distance, that is, the square of 2 is 4 is equal to 4 times, which is the theoretical value, in fact, the words To take into account various kinds of interference, efficiency can be two to three times.
This point shows that under the same circumstances, any smoking machine smoking effect is good or bad depends on the installation height, in fact, any smoke machine can do stir-fry pepper smell no smell, the traditional cigarette machine installed to 20cm high At the same time, stir-fried peppers do not smell the smell. If we reduce the installation position of the traditional smoke machine, it will directly affect our operation (pictured).
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The red graphic represents the smoke detection data of the upper suction hood, and the green graphic is the side suction data
Therefore, the smoking effect of the side smoking machine is not questioned. Where do we then talk about the side smoking machine
IV . Li Yu & Li Gui
As long as the side suction hood, design ideas are the same, the performance in terms of performance is basically the same smoking effect, but how can you distinguish whether the side hood you can buy is really greater than 98% of the fume exhaust it?
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There is a finer indicator here - the width of the soot inlet. The initial side hood has a certain design flaw - the inlet is narrow, usually about 59cm. In this way, at the instant of the customer's stir-fry, there will be some smoke fumes from both sides of the hood. Therefore, the late product overcomes this shortcoming. The air inlet of the hood is basically larger than 62cm. You do not underestimate this few centimeters. With this size, it guarantees absolutely more than 98% of the fumes. Now most of the imitation side hoods on the market are ignoring this important indicator. They are just like shapes rather than deities. So they can't really do more than 99% of the self-discharge smoke.
Fives. Fume purification - Ace of side smoking machine
Fume purification, this indicator is different from the smoking effect, more intuitive, can smoke away at a glance. Fume purification is relatively vague, fumes purification this indicator is an inevitable relationship with the design of the filter. Traditional ceiling hood filter has many representatives such as the traditional smoke machine screen
The traditional hood of the market can basically use these two screens as a representative. Many hoods claim to be free from washing and washing. Can they really do it? The existence of a professional "hood cleaning company" can negate this problem. Why does the hood need to be cleaned by professionals? Because the traditional smoke machine did not achieve effective smoke separation! Traditional smoke machines use oil filters to separate oil fumes. It turns out that the separation effect of this method is very poor. After a period of use, not only is the fan impeller contaminated with grease, but even the fuselage gap is full of oil! Ordinary families simply cannot clean. So difficult to clean the hood is also one of the difficulties that all customers jointly reflect.
Therefore, fume filtration is a problem that side hoods need to solve. Basically, they can achieve more than 90% of the fumes. Among them, double-sided trapezoidal interlocking filter plate technology, its purpose is one - to allow soot to go through a complete route to ensure that the fumes when entering the interior of the hood, the direction of at least two 180-degree changes, so as to achieve more The filter plate collides with the filter plate so that when the hot oil smoke meets the cold filter plate, it is adsorbed and the filtering effect is achieved.
Download (57.34 KB)The two slotted filter plates interlock with each Other to form three narrow slits, so that the airflow speed can be increased and the oil lampblack can be captured beyond 60 cm. In addition, the filter plate design can also filter oil fumes. When the filter plate passes through the groove, two sudden transitions occur. When the smoke hits the aluminum plate again, it changes into oil due to the loss of heat. These oils are evenly distributed in the gap and can be re-injected through the soot. The oil stains adhere to the filter plate, which facilitates the cleaning of the fumes emitted to the outside and is much cleaner. Then add the filter plate to achieve separation.
However, there are many similar filter boards on the side suction hoods on the market. If they are not carefully looked at, they are basically the same. However, as you can see through these pictures, the picture of the filter boards and the real side suction filter board are still in a form of expression. In other words, their form of expression is the same as that of traditional hoods. When used in this type of side hood, it can only make the fumes go into a direction of 90 degrees or less than 180 degrees when entering the inside of the machine. Reduce the chance of smoke collisions. As a result, grease deposits are built up inside the machine, making it virtually impossible to clean the interior of the machine.
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When people choose the hood, they are most concerned about the effect of smoking and the convenience of management. When the sales of the hood machine say that stir-fried chili does not smell the smell, do we think it is a good hood? Thus ignoring a crucial detail, that is how to deal with grease? We think about it carefully. The original installation height of the conventional hood is between 70-75cm. After a period of time, the oil net, the body, (including the inside of the hood you can't see) will have a lot of oil stains. Now that we have installed the hood at a height of 20-25cm, will it be more oily? So when choosing a hood, as long as the hood is installed below 25 cm, there is no need to consider his smoking effect. The main problem is that there is no smoke purification. How to purify?
After all, there is no real patented technology, although the shape can be copied, but the core technology can not be copied, because the method and method of mechanical filtration is after all the only thing. Any deviation in the form of expression may lead to a decrease in the percentage of filtered smoke.
We do not deny the short-term effect of some models of the side hood on the fume hood, but due to the technical limitations of soot filtering, these imitation hoods will still have a lot of interiors inside the hood after more than one year of use. The soot accumulation still requires you to perform a difficult hood cleaning.
So when you choose the range hood, please pay attention to two aspects: 1, the width of the air inlet - whether the smoke can be completely removed. 2, the structure of the filter plate - it is best to allow the seller to provide a large map of the filter plate, allowing you to see at a glance.
Finally hope that this post will give you some knowledge when you are ready to purchase side hood. Make you no longer confused. I hope everyone will have an easy-to-clean hood and a clean, smoke-free kitchen! ! !
Near suction side suction
Villa Design Aisle Ceiling Range Hood Door Picture Purifier
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Range hoods are an important part of kitchen facilities. China's cooking methods are stir-fries and frying. This causes cooking fumes in kitchens. There are more than 300 kinds of harmful substances and high carcinogens in soot, and kitchen fumes are also the main cause of household pollution. One of the reasons why choosing a suitable range hood is critical to our health. ***Types of range hoods *** There are many types of range hoods. If you classify by working method and installation location, there are mainly top suctions.
Modern high-quality home life is inseparable from a range of range hoods. Now that there are many brands of range hoods on the market, it is very difficult to choose a reasonably-priced range hood. Xiao Bian today introduced a brand of hood with high performance-price ratio - Yi Nuo hood.
Which side of the range hood and top suction is good, in fact, the two range hoods have their own advantages and disadvantages, we can not be evaluated to a certain class of products, we need to do is choose from a variety of features more suitable for their own products . The following is a brief description of the hood side suction and top suction which is good.
Range hoods, also known as range hoods, are kitchen appliances that purify the kitchen environment. It is installed above the kitchen health energy-saving range hood stove. It can quickly remove the stove burning waste and cooking fumes that are harmful to the human body during the cooking process, discharge it outdoors, reduce pollution, purify the air, and provide protection against poison and explosion. effect.
We all know that there are three types of range hoods on the market, namely Chinese style, European style, and side suction. For different range hoods, their advantages and disadvantages are not the same. Today Xiao Bian introduced the advantages and disadvantages of side suction range hoods and side suction range hoods for everyone.
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