Pressure measurement device can be set up in the kitchen, when the kitchen exhaust fan all work, the negative pressure increases, then the return electric valve closes, the return fan stops, the restaurant sends a large number of complementary air into the kitchen; when a small number of exhaust fan on or exhaust fan does not work, the negative pressure is not very large, then the return electric valve opens, back to the fan to start, to avoid air-conditioning air supply are all being discharged with two sets of units were for the restaurant, the kitchen, where the kitchen for the whole Fresh air DC system, directly replenish the kitchen stove exhaust, while the restaurant for a return to the new air system, this program can ensure that the restaurant and kitchen air conditioning effect, and the kitchen and restaurant systems do not interfere with each other, the disadvantage is that the initial investment in a larger set of air (smoke) hood set (smoke) hood generally used in the overall processing, including filtration, oil collection, water collection and other equipment, mostly for the production of professional kitchen company. Its shape should be uniform, beautiful, easy to clean, kitchen ventilation, need to supplement a certain amount of fresh air, on the one hand, can balance the air pressure, to avoid excessive negative pressure in the kitchen (generally should not be greater than 5Pa), on the other hand, can reduce the temperature in the kitchen, improve the working environment. For the collection of cooking fumes, the use of air collection (smoke) hood there are three main categories of simple without oil baffles and air supply equipment for a variety of flexible places, easy to process and install, inexpensive. But because there is no air supply equipment, the effect of air collection is relatively poor, easy to make the fumes in the kitchen staff in front of the cyclone, and easy to cause oil droplets scattered with oil baffle and air supply equipment to collect the hood can better collect the cooking process of fumes, oil droplets do not fall, as long as the air supply air volume is reasonable, the air quality of the kitchen operator's work surface is good. However, the installation requirements are high and the investment is large. The design principle of water transportation air collection (smoke) hood is to form a water curtain cycle, and the collision of grease and smoke to achieve the purpose of purifying grease and smoke. The key to the effectiveness of the water transport air collection (smoke) hood is to form a continuous water curtain, and the need for regular cleaning of the circulating water system.

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