Hoods Solve The Problem of Frying Fumes in Chinese Kitchens

Chinese dishes frying smoke irregular kitchen goodbye big air volume big noise

‘I'm afraid that is the dish under the pot of smoke, all of a sudden pouncing over, hide can not avoid, rice well appetite is gone.’ Customer Ms Li said, she used to love to cook, very much like to cook for a family of the kind of warm feeling, but * nearly this year or two more and more disgusted with the kitchen fried vegetables, every time after frying vegetables are coughing, but also get a face full of oil. Before the home installed a large air volume smoker on the market, smoke is sucked away, but every time the sound of the rumbling people extremely depressed mood, more terrible is a year of use down, sometimes after cooking often tinnitus. Think of yourself less than 30 years old to become a ‘yellow face’. Frying fumes brought about by pollution and unnecessary noise pollution, has become a hazard to the housewife's health of the invisible killer, the kitchen must say goodbye to large air volume and noise hood. Then changed the hood, now into the kitchen more often.

Range hoods to improve the instantaneous suction rate, in order to truly solve the Chinese cuisine of stir-fry troubles!

For Chinese cuisine stir-fry smoke problem, remind consumers not to blindly pursue large air volume. Different from the Western cuisine, Chinese cuisine pay attention to the sharp bottom pot fire frying, the whole process of the amount of smoke is not the whole balanced, but to stir-fry ingredients for the node is divided into the hot oil, vegetables, stir-fry three stages, and the production of smoke is mainly concentrated in the vegetables stir-frying 1 minute, smoke accounted for up to 90% of the above. Simple large air volume although smoke, but at the same time will suck away the heat, and even reduce the life of the hood, improve the repair rate, etc., the hood to improve the instantaneous absorption rate and intelligent control can really solve the Chinese frying troubles.

Hood: smoke quickly, a key to say goodbye to the ‘oil mask’.

In response to the needs of Chinese cuisine stir-fry, the launch of the industry's first patented product of the new category under the suction hood. Its characteristics are the smoke down suction out, reasonable design, strong suction, ultra-low noise, the traditional hood enclosure, wind cabinet, fan, pipe, etc. set up in the lower part of the cabinet, better hidden, the cabinet isolates part of the noise, while the noise and ear distance is farther away from the human body effectively affects the noise than the traditional range hood is greatly reduced, suction is strong, high smoking rate, more environmentally friendly to save kitchen space, increase kitchen aesthetics. Space, increase the beauty of the kitchen.