Hoods are one of the most essential appliances in the kitchen and the status of hoods is even more important in today's 'kitchen economy' scenario. It is well-known that hoods are introduced to our country by Western countries and Not the Chinese own invention, and China's first range hood is the introduction of China's Ministry of Commerce in Munich, Germany Commodity Fair and produced by the Shuaikang, was introduced the appearance of technology and products.
So how to develop hood step by step? Today, we will talk about its four stages of development.
1, hood early invention
During this period are used thin-type fan impeller, the use of heated natural fume rising principle, placed above the gas stove by the two fan-driven impeller in the operation produces an upward rotation of the suction, sucked up and sucked Exhaust through the flue outdoor, so as to achieve the purpose of suction fumes.
However, the biggest drawback of this stage thin hood is suction clean, because it is a thin machine, and the power is relatively small, so the smoke effect is poor, suction row is not clean, resulting in impeller easy oil, over time, the impeller will be above A thick layer of oil, steam cooking in case of heat, will drip into the pot, affecting health.
2, deep sub-range hood
This hood to deepen the enrichment hood, a good solution to the shortcomings of smoke, fumes are fully absorbed, however, the remaining problem is the use of direct suction impeller, the impeller is located directly above the wok, plot After the oil is still very easy to drip oil in the pot.
3, the deep cabinet-side suction hood
In view of the phenomenon of drip oil, this stage of the hood with a suction-side suction structure, the impeller placed on the side rather than just above the wok, fumes from a single suction port was inhaled into the machine cavity, thus effectively avoiding The phenomenon of oil dripping pot, but also set a deep hood smoke effect is also very good, at the same time there was a centrifugal fan turbine at this stage, increasing the fan power, making soot absorption more thoroughly.
4, straight suction range hood
In view of the natural rising principle of fume, but the side suction hood can only enter the wind from one side, while the straight suction range hood can enter the wind from all sides, so side suction range hood smoke effect must be inferior to Direct-suction range hood, but things always have the pros and cons ends, have to admit that this straight-suction range hoods are also prone to encounter a series of problems.
In fact, although the hood was invented by foreigners, compared with the more "moderate" cooking style of foreign families, Chinese cooking is most concerned about the intense heat and fire. This method often produces large quantities of fumes, especially Sichuan cuisine and Hunan cuisine Heavy heavy oil and other heavy dishes, cooking if hood suction capacity shortage, then this piece of kitchen appliances to nothing.
In recent years, we have ushered in a new era of high-speed development of soot hoods. Boss, Fang Tai, Shuaikang, Yingxu and other Chinese kitchen electric industry giants make innovations and elaborately introduced many more soot hoods suitable for Chinese family kitchens Products, not only design, technology, performance are very good, in the wave of Internet technology and artificial intelligence driven by an unprecedented increase in the level of intelligence, and even in many ways to redefine the hood, so that users can enjoy a comfortable and pleasant cooking experience .