1. Spatial layout, especially the equipment under the lampblack hood of the commercial kitchen
This will determine the overall size of the designated commercial kitchen hood, allow sufficient height to capture and control emissions, and meet the list and specification requirements.
2. Cooking equipment specifications
The type and characteristics of the equipment will determine the exhaust air volume requirements to ensure capture and suppression while maximizing operating economy.
3. Kitchen hood technology
It must be indicated whether options such as UV technology, automatic water washing, demand controlled ventilation, connection to downstream pollution control devices are required.
4. Site conditions
Limits such as ceiling height limits, obstacles, or other challenging site conditions must be identified to designate suitable smoke hoods.
5. Air make-up
A well ventilated and balanced space is a key factor to ensure the performance of the exhaust hood in commercial kitchens, and the method of introducing supplemental air is a key consideration to achieve this goal.
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