Backward-Curved Cabinet Fan
High pressure to quickly extract barbecue and cooking fume.
Engineering project
Fei Dachu Chili Pork Restaurant
A restaurant with …
01 Background
Project Background
A restaurant with many high-heat stir-fry steps and sudden heavy fume. Backward-curved cabinets are the main exhaust, centrifugal fans assist the kitchen, water-cooled fresh air units serve the front hall, and a commercial kitchen AC cools the kitchen. The cabinets quickly extract wok fume, the centrifugal fans strengthen exhaust, the fresh air units optimize the front hall, and the kitchen AC lowers kitchen temperature. The fast-response system handles sudden fume surges and keeps odor from 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.
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.
