Ximi Barbecue

Engineering project

Ximi Barbecue

A barbecue store w…

Application
Restaurant & Catering
Approach
Exhaust · Fresh Air · Cooling
Equipment
Backward-Curved Cabinets · High-Pressure Cabinets · Water-Cooled Fresh Air Units · Commercial Kitchen AC

01 Background

Project Background

A barbecue store with concentrated cooking fume. Backward-curved cabinets extract the fume, and water-cooled fresh air units deliver cooled fresh air to the dining area. The cabinets continuously extract fume to prevent smoke lingering, the fresh air units improve the stuffy dining area, and a commercial kitchen AC keeps the kitchen comfortable. Ceiling-mounted equipment saves space in the low-ceiling store, and the whole exhaust and cooling system runs stably.

Exhaust, fresh air and cooling equipment configured for barbecue and restaurant venues with heavy oil fume, stuffy dining halls and hot kitchens.

02 On-Site Problems

On-Site Problems

Heavy, concentrated barbecue and wok fume at mealtimes; hot, stuffy kitchens; smoke and odor lingering in the dining hall; and ducting with many bends and high resistance.

03 Equipment Used

Equipment Used

Backward-Curved Cabinet Fan
XCFFJ PRODUCT

Backward-Curved Cabinet Fan

High pressure to quickly extract barbecue and cooking fume.

High-Pressure Cabinet Fan
XCFFJ PRODUCT

High-Pressure Cabinet Fan

High static pressure for multi-bend exhaust ducts.

Commercial Kitchen Air Conditioner
XCFFJ PRODUCT

Commercial Kitchen Air Conditioner

Spot-cooling for kitchen stations in hot environments.

Ximi Barbecue solution

04 Our Solution

Organize fume extraction, fresh-air intake and kitchen cooling.

Select by exhaust volume, duct resistance and dining-area comfort, preventing fume spillover while keeping the hall cool and the kitchen temperate.

  1. RequirementsClarify the scenario, problem and goal
  2. ParametersCheck airflow, pressure and media
  3. SelectionMatch products and interfaces
  4. SupportPre-sales, in-sales and after-sales

05 Installation Process

Installation Process

Backward-curved or high-pressure cabinets are ceiling- or roof-mounted and connected to the main exhaust duct, fresh-air units supply the hall, and kitchen AC units are placed at cooking stations in a compact store layout.

06 Results

Results

Fume discharges quickly, hall smoke is clearly reduced, kitchen and dining temperatures drop, and odors no longer spread for a fresh, comfortable environment through long operating hours.

Give your project more reliable environmental equipment support.

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