What is the wind pressure of the range hood?

Wind pressure means that the exhaust air volume of the range hood reaches 7m? The static pressure value /min of 80Pa or more specified by the state, the greater the wind pressure value, the stronger the anti-back suction ability of the range hood, and the better the smoke exhaust effect. If the smoke exhaust pipe is long, far away from the flue, and on a higher floor, it needs a large wind pressure to ensure the smoke exhaust and prevent the oil smoke from flowing backwards. The wind pressure of range hoods in the general market is 240Pa~340Pa, which is also suitable.

What is the exhaust volume of the range hood?

The exhaust air volume of range hood refers to the exhaust air volume per unit time when the static pressure value is zero. Generally speaking, the national index value is greater than or equal to 7m3/min. The greater the exhaust air volume, the more quickly and timely a large number of oil fume can be sucked out of the kitchen. Many professionals in the industry believe that the exhaust air volume of general range hoods is the best and the most suitable in 12~ 15 cubic meters.

The capacity of oil smoke absorption depends on the area where the oil smoke is generated on the surface of the stove, the negative pressure area that the range hood can generate, and the amount of exhaust air. The exhaust efficiency depends on the size of wind pressure. Theoretically, under the condition of reasonable turbine and cavity design, the greater the exhaust air volume, the greater the wind pressure. So in a sense, the two are complementary and should not be viewed separately.

What causes the poor smoking effect of range hood?

1) Installation position is too high;

2) Use public flue;

3) Too many windows are opened, and the wind is too strong, forming convection to blow away the lampblack;

4) The filter screen is too dirty to affect the smoking effect;

5) The exhaust pipe is too long or turns too much, and the smoke pipe is deformed;

6) insufficient voltage.

Industry statement 2

Large exhaust volume is not the only criterion for a good hood.

Cooking fumes from kitchen are an important source of pollution for families. Many consumers complain that expensive big-brand range hoods can't absorb all the fumes, and the "poor suction" of range hoods is the biggest pain point for consumers!

The "top suction" range hood, which is highly praised by industry leaders, has made beneficial research and promotion in optimizing volute structure, increasing exhaust air volume and increasing negative pressure by using aerodynamic principles, which is also commonly known as "large exhaust air volume".

Is a range hood with large exhaust capacity a good range hood? Can you solve the pain points of consumers and suck up the lampblack?

Research shows that the effect of oil fume absorption and emission is related to the following factors:

1, with large suction and good oil smoke absorption and exhaust effect. This view is applicable to engine hoods with the same structure and appearance.

2, the negative pressure area is small, and the oil fume absorption and exhaust effect is good.

"Negative pressure" refers to the high-speed rotation of the turbine, which forms a low-pressure area at the air inlet of the hood, and the pressure difference urges the flue gas to be quickly introduced into the volute.

The experimental results show that when cooking, the oil fume rises like a "mushroom cloud". The oil fume rises 300mm from the mouth of the pot and then quickly mixes with air to form an "umbrella cover". At this time, the lampblack is mixed with a large amount of air, and the volume becomes larger rapidly, so it is most difficult for the lampblack machine to completely absorb lampblack. Therefore, the "golden capture area" of lampblack pollution is 300mm from the entrance of the lampblack machine to the mouth of the pot.

Big brands in the same industry promote large suction on the "top suction" range hood, which has the advantage of large coverage and can be used for loading lampblack;

The disadvantage is that the "negative pressure zone" is far away from the cooker, and the 550mm long rising path of oil fume deviates from the "golden capture zone" of oil fume. Breathe in more fresh air, and the insufficient exhaust capacity of the range hood will lead to some oil fume overflow. This is also the reason why big brands try to make up for the structural defects of the top suction machine by increasing the exhaust air volume, which is a passive control behavior. In addition, the lateral convection air will also push some oil fume to overflow, causing pollution!

Therefore, the suction and discharge effect of the range hood is related to the distance between the "negative pressure" area and the pot body.

3, the three-dimensional smoke collection structure is good, and the oil smoke absorption and exhaust effect is good.

When cooking, the biggest pollution source comes from the moment of "frying". A large number of lampblack rises, and the hood can't cope with it, resulting in lampblack overflow. The smoke collection structure is to "contain" the oil fume that can't be sucked in for a while and then inhale it to avoid pollution.

In recent years, the mainstream "side suction" range hood has the advantage that the "negative pressure" area is close to the cooker, and the effect of suction and exhaust is obvious. The disadvantage is that there is no smoke collection structure, and some soot will escape when frying. At the same time, the four-dimensional air intake structure of the side suction machine will mix and inhale more fresh air, which will affect the inhalation and discharge of soot in unit time.

Therefore, the suction and exhaust effect of the range hood is related to the three-dimensional "smoke gathering" structure.

The above description "large exhaust air volume" does not mean that the range hood is good. Only range hoods that meet the requirements of "great suction", "golden negative pressure zone" and "smoke collection structure" can solve the oil fume pollution caused by Chinese cooking habits, and solve the threat of oil fume to consumers' health and the pollution to homes. Only brands that truly understand the pain points of consumers and work hard can the legendary swordsman.

Industry statement 3

There are three performance indexes of range hood:

1. Generally, the air performance indicators marked by range hoods include air volume (in China, the air volume per unit time is generally measured by cubic meters per minute), wind pressure (in pa) and total pressure efficiency (the ratio of energy consumed by range hoods to air volume and wind pressure appears as a percentage);

2. Deodorization: This is an indicator reflecting the ability of range hoods, which is related to human health. It can be divided into normal odor reduction (smoke exhaust effect within 30 minutes, national standards require more than 90%) and instantaneous odor reduction effect within 3 minutes, national requirements require more than 50%);

3. Grease separation refers to the ability of a range hood to separate grease from flue gas, which is an environmental protection index. The national standard requires that the grease separation be greater than or equal to 80%.

From the analysis of these indicators, we should understand that it is wrong to choose a range hood for the kitchen only by looking at the air volume or air pressure. From the health point of view, the degree of odor reduction is very important; The degree of oil content is very important for the overall environment. Some people say that the air volume of our range hood is very large, which can reach 17m3/min, but if there is no wind pressure, no matter how large the air volume is, it will not suck out the lampblack. Your range hood is a big exhaust fan at best.

Is the range hood the only factor that determines the smoke exhaust effect? No!

Installation and flue environment directly affect the oil fume exhaust effect.

How much does the flue affect the smoke exhaust effect of the range hood? Theoretically, the flue environment will restrict the effect of each range hood. For low-rise users living in high-rise buildings, you should choose a range hood with high wind pressure, which can effectively discharge the oil fume to public pipelines.

Professional installation is also a major factor affecting the use effect of range hoods. For example, the farther the opening of your kitchen is from the range hood, the worse the effect, and the more corners, the worse the effect; Another example is whether the mesh size design is reasonable. The first mesh of the hood is in the filter screen you can see, the second mesh is in the turbine, and the third mesh is in the flue. These three meshes should be smaller than each other, so as to ensure the effective discharge of lampblack.

Side range hoods must be good? No!

It has security risks.

I think there is a misunderstanding about the side range hood now. It seems that the closer to the stove, the better. In fact, this is a security risk. Some side range hoods, which can't separate lampblack, are very likely to cause fire if they are installed too low. A while ago, I heard that a family installed the side range hood too low, which caused the cooker to burn to the oil pot of the side range hood and caused a fire.

Choose a range hood according to your own kitchen conditions.

10 or above, the greater the publicity, the better the smoke absorption effect. Now it seems to be a joke. Now there are other jokes circulating in the market: for example, the greater the air volume, the better the smoke exhaust effect.

Experts' suggestions on the purchase of range hoods are to choose range hoods according to the actual situation of their own houses:

1. The greater the air volume, the better. Generally speaking, the air volume of cooking range hoods in the family is actually11-12m3/min, which will waste the heat energy of gas.

2. The choice of wind pressure is also related to the living conditions of your home. If you live on the fifth and sixth floors of a high-rise building, it is recommended to choose a range hood with high wind pressure, otherwise the smoke exhaust effect will be worse;

3. Temperature drop and oil distribution may have been marked on the newly listed products at present, so pay more attention to the values of these two indicators.