Airflow by Changfeng
Ventilation solution
A commercial kitchen must handle fume collection, duct transport, fan exhaust and purification together. Xin Changfeng helps confirm the equipment combination and air organization around cookline and hood layout, exhaust duct routing, system resistance and purification requirements.
The hood is where fume collection begins and must cover the cookline with adequate capture. Hood style, mounting height and cookline type together determine local exhaust performance, forming the basis for fan and purification selection.
Duct routing, cross-section, elbows and purifiers all add system resistance. Ducted equipment such as cabinet centrifugal fans and centrifugal fans must be selected by actual exhaust volume and total pressure, not airflow alone.
Exhaust removes air and creates negative pressure, so make-up air must be planned in parallel. Purifiers work with the exhaust fan and ducting; their rated airflow must match the exhaust volume, with service access reserved.
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