A smoke exhaust fan is a mechanical device that quickly removes odors, high temperatures, and smoke gases produced during the food processing in a kitchen. It is characterized by good high-temperature resistance and high efficiency.

There are various types of fans, including centrifugal fans and axial flow fans. Choose the appropriate size of the machine based on the space and the layout of the exhaust hood.

Selection Key Points:

The main control parameters for selecting exhaust fans include working temperature, air volume, total pressure, efficiency, noise, motor power, speed, and shaft power.

The exhaust fan should operate normally for a long period under conditions where the medium temperature does not exceed 85°C.

The exhaust fan should ensure continuous operation for 30 minutes when the conveying medium temperature reaches 280°C, and should still operate normally continuously when the medium temperature cools down to ambient temperature.

At the rated speed, within the operating area, the measured pressure curve of the fan should comply with the following specifications as stated in the instruction manual:

Axial flow exhaust fans have a pressure deviation of ±5% corresponding to the specified flow rate.

Centrifugal exhaust ventilation fans have a pressure deviation of ±5% corresponding to the specified flow rate.