1. In the same area, under the condition that the stove layout does not affect the operation process, try to place the equipment with large oil fume emission in a position conducive to exhaust.

2. Division of kitchen exhaust system. Jin Wang Kitchenware believes that the design and division of the system should be combined with its own investment direction, investment budget, energy efficiency, energy consumption, operating expenses, production technology and other factors, so as to formulate a scientific and reasonable scheme.

3. Determination of air volume and design principle of wind speed The exhaust air volume of the kitchen consists of two parts: local exhaust air volume and comprehensive exhaust air volume. The local exhaust air volume should be determined according to the type and quantity of selected cooking stoves and other equipment and the type of smoke exhaust hood, that is, according to the plane layout of cooking stoves and other equipment, the type of smoke exhaust hood, the exhaust way of the oil smoke centrifugal fan and the performance of the fan generated by the equipment.

4. The selection of fans and purifiers and the principle of determining the installation position. The general kitchen should choose a low-noise fan dedicated to the kitchen. If the pipeline is long or there are many elbows, a centrifugal fan should be used.