Backward-Curved Cabinet Fan
High pressure to quickly extract barbecue and cooking fume.
Engineering project
Pinyueji Barbecue
An exhaust project…
01 Background
Project Background
An exhaust project addressing heavy barbecue fume and summer stuffiness. High-pressure cabinets strengthen fume extraction, water-cooled fresh air units supply the dining hall with cool air, and a commercial kitchen AC cools the kitchen. The high-pressure cabinets handle the store many bends so fume flows smoothly without weak far-end exhaust; the fresh air units continuously exchange air; and the kitchen AC relieves high-temperature cooking. The system prevents fume spillover, keeps the hall cool and cools the kitchen.
Exhaust, fresh air and cooling equipment configured for barbecue and restaurant venues with heavy oil fume, stuffy dining halls and hot kitchens.
Project gallery
On-Site Photos
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
High-Pressure Cabinet Fan
High static pressure for multi-bend exhaust ducts.
Commercial Kitchen Air Conditioner
Spot-cooling for kitchen stations in hot environments.
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.
- RequirementsClarify the scenario, problem and goal
- ParametersCheck airflow, pressure and media
- SelectionMatch products and interfaces
- 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.
