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, and the selection of the appropriate size machine depends on the space dimensions and the arrangement of the exhaust hoods.

Selection Key Points:

The main control parameters for selecting exhaust fans are operating temperature, airflow, 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 should ensure: continuous operation for 30 minutes at a medium temperature of 280°C, and continue to run normally at a continuous rate once the medium temperature cools down to the ambient temperature.

At the rated speed, within the working area, the actual pressure curve of the fan should comply with the following specifications as given in the manual.

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

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