A smoke exhaust fan is a mechanical device that quickly removes odors, high temperatures, and smoke gases generated during the food processing in a kitchen. The machine features excellent high-temperature resistance and high efficiency.

The types of fans include centrifugal fans and axial fans. Choose the appropriate size of machine based on the space and the arrangement of the exhaust hood.

Key Selection Points:

The main control parameters for selecting exhaust fans are operating 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 ventilation fan shall ensure continuous operation for 30 minutes at a medium temperature of 280°C, and shall continue to operate normally once the medium temperature cools down to the ambient temperature.

At the rated speed, within the working area, the actual pressure curve of the ventilator shall conform to the specifications provided in the instructions.

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

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