Chengdu Youde Cleaning has made the following analysis on the causes of this problem:

1. Unreasonable design: Because the expected saturation value of dining staff during the opening decoration is lower than the current saturation value, the workload of the kitchen increases, and multiple stoves operate at the same time, the original design has low fan speed and small smoke discharge, resulting in poor smoke discharge.

solution: install a fan-type four-leaf or six-leaf smoke exhaust fan at the smoke exhaust port to increase the smoke exhaust volume; Or replace the high-volume fan.

2. Obsolete and aging equipment: some old-fashioned oil fume exhaust equipment's oil fume hood is aging, resulting in air leakage of the hood and reduced smoke exhaust; The aging of the smoke exhaust fan leads to the decrease of the rotating speed and the smoke exhaust volume. The oil smoke pipes of the old oil smoke exhaust equipment are relatively thin (the diameter is about 311mm*311mm), and it is not convenient to clean because of the accumulation of oil dirt for a long time, which also leads to poor smoke exhaust effect.

Solution: There is no other good way. Find out which problem is the most serious. Check whether the smoke hood and flue are leaking air, which can alleviate some problems. If it is not enough, the general fan has the biggest problem, so it may have to be replaced. If the cost is reduced, the oil fume hood can be kept.

3. Unscheduled cleaning of oil fume pipes: When the range hood is used for a period of time, a lot of oil stains will stick to the impeller and flue of the range hood, which will increase the weight of the impeller, which will inevitably increase the rotational kinetic energy of the wind wheel and increase the starting current of the motor. Authoritative institutions have done tests: the current of the range hood that has not been cleaned for a long time is 3-6 times of the normal value when it is turned on, so it is easy to burn the motor, so cleaning the range hood regularly is a good protection for the motor and can prolong the service life of the range hood. Oil stains stick to the motor shaft, which increases the friction and increases the load of the motor-consuming electricity. Long-term accumulation of oil stains will lead to oxidation to form acidic substances, which will corrode and rust the range hood and accelerate its aging. Oil pollution will accumulate in the range hood and flue for a long time, which will also form a fire hazard. The oil pollution on the impeller and flue increases the viscosity, makes the exhaust not smooth, increases the spread of oil fume in the kitchen space, and harms people's health.