Kriteriji odabira za nape

1. Stopa ispuštanja dima

Prije svega, odaberite onaj s visokom stopom emisije dima. Kuhinjski dimovi mogu oštetiti ljudski dišni sustav. Prema podacima, smrti od respiratornih bolesti su prvi uzrok smrti u Kini. Trovanje fluorom tipa čađe{0}} i trovanje arsenom postali su endemske bolesti stanovnika u nekim područjima. Svrha ugradnje nape je uklanjanje isparenja tijekom kuhanja i smanjenje onečišćenja u zatvorenom prostoru. Stoga, pri odabiru modela, prvo morate odabrati onaj s visokom učinkovitošću odsisavanja dima.

2. Negativan pritisak

Second, choose a large negative pressure. Because the greater the negative pressure of the range hood, the stronger the smoking ability. As you mentioned, the range hoods on the market are divided into flat type, semi{{0}}deep type, deep type and cabinet type, etc. They have different "negative pressure areas" due to different structures. Most deep type range hoods The negative pressure area of the hood is about 0.14 cubic meters, and its smoke exhaust efficiency is about 60 percent . The negative pressure area of the cabinet range hood is about 0.32 cubic meters, and the smoke exhaust efficiency is greater than 95 percent . However, because the cabinet type range hood adopts the form of three-sided closed, it looks luxurious without the hanging type in appearance.