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It has been established that the fumes generated during cooking in the kitchen contain numerous harmful substances, including strong carcinogens like triphenyl and tetracycline. As a result, addressing the issue of cooking fumes and proper ventilation in residential kitchens is crucial for improving living quality. A new technology called the "transformer-type exhaust duct system" has recently received national patents. At the appraisal meeting, Lin Runquan, head of the research team, explained to reporters that this innovative variable pressure exhaust system is a comprehensive approach to managing ventilation and smoke extraction in kitchens and bathrooms. It utilizes components such as blocking plates, hoods, guiding tubes, and transformers to optimize key factors that directly affect the performance of range hoods.
This system not only ensures sufficient airflow for the kitchen but also smooths out the exhaust process and guarantees the non-return function of branch pipes, effectively preventing smoke, odors, and cross-contamination between upper and lower floor kitchens. During the meeting, an expert from the National Household Appliance Testing Center raised questions about the requirements for range hood products in this system. Lin Runquan responded that most current range hoods on the market can be used, but there are five important points to consider: first, kitchens and bathrooms should not share the same exhaust system; second, gas water heater exhaust pipes must not be connected to the main exhaust passage; third, the exhaust channel should not be used for solar water heaters or other pipelines; fourth, the residential Sichuan vacuum pump kitchen variable pressure exhaust duct should be used with a range hood that has the appropriate wind pressure, rather than just axial flow fans; fifth, a dedicated diversion check valve must be installed, not any generic check valves or direct hose insertion into the air inlet.
Lin Runquan also warned against common misconceptions among consumers: "Some people believe that a stronger suction power means better performance in removing cooking fumes. This is incorrect." He emphasized the importance of environmental protection, explaining that if a range hood is too powerful, it could extract all the hot air from the house within an hour, forcing the intake of cold outside air that needs to be reheated, which leads to energy waste. Therefore, he stressed that the hood's power should be adequate, not excessive, to maintain efficiency without unnecessary energy loss.