On-Site Space
Confirm dimensions, openings, equipment and personnel.
Engineering project
Shenjing Roast Goose
A roast-goose store whose roasting process continuously produces heat and fume. Backward-curved cabinets extract the roasting fume and heat, water-cooled fresh air units deliver cooled fresh air to the front hall, and a commercial kitchen AC cools the kitchen. The cabinets continuously convey roasting fume, the fresh air units lower hall temperature, and the kitchen AC relieves the roasting station. Equipment built for long-term hot, oily duty runs stably and keeps fume from reaching the dining area.
Project overview
From the on-site air problem, determine equipment and air paths.
A roast-goose store whose roasting process continuously produces heat and fume. Backward-curved cabinets extract the roasting fume and heat, water-cooled fresh air units deliver cooled fresh air to the front hall, and a commercial kitchen AC cools the kitchen. The cabinets continuously convey roasting fume, the fresh air units lower hall temperature, and the kitchen AC relieves the roasting station. Equipment built for long-term hot, oily duty runs stably and keeps fume from reaching the dining area.
Exhaust, fresh air and cooling equipment configured for barbecue and restaurant venues with heavy oil fume, stuffy dining halls and hot kitchens.The case illustrates the approach; specific equipment and parameters follow actual project documents.
Project gallery
On-Site Photos
Project challenge
Key Questions to Confirm
Pollution & Heat Sources
Locate fume, oil mist, odor or heat sources.
Air Paths
Plan the direction of fresh air in and pollution out.
Installation & Operation
Check duct resistance, noise, energy and maintenance.
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
Products used
Equipment Used
Backward-Curved Cabinet Fan
High pressure to quickly extract barbecue and cooking fume.
High-Pressure Cabinet Fan
High static pressure for multi-bend exhaust ducts.
Commercial Kitchen Air Conditioner
Spot-cooling for kitchen stations in hot environments.
Project approach