Unreasonable design and installation of smoke exhaust pipeline will often lead to poor smoke exhaust in kitchen, which will directly affect the use of lampblack purifier. The main reasons are as follows:

First, the ventilation area of the main exhaust pipe is not enough, and the gas velocity is too high. According to the engineering experience, the wind speed in the main smoke exhaust pipe should not exceed 15m/s, otherwise the smoke exhaust system will be blocked easily after running for a period of time (such as one year). In the operation practice of oil fume purifier, most cases are caused by insufficient ventilation area of smoke exhaust pipeline, and the gas flow in the pipeline is above15m/s.

Second, because the smoke exhaust pipe passes through the building beam, the ventilation section of the pipe becomes smaller and the resistance on the section increases, resulting in poor airflow.

Thirdly, when the smoke exhaust pipe passes through the building beam or avoids other equipment pipes, a section of smoke exhaust pipe will be lower than the plane of the whole smoke exhaust pipe. After a period of use, the oil-water mixture will accumulate in the lower section of the smoke exhaust pipeline, which will directly affect the smooth smoke exhaust.

Fourthly, kitchen fume from different floors is discharged through the same main pipe. The kitchen near the exit has a better smoke exhaust effect, while the kitchen on the lower floor is not smooth.

Therefore, the design of kitchen smoke exhaust pipes should also pay attention to the following data:

(1) The reducing length of the fume purifier tuyere is ≥ 800 mm

(2) The distance from the stainless steel cover to the tuyere shall be ≥4m.