Commercial kitchen hood equipment maintenance precautions

Commercial kitchen hood equipment should be combined with the actual kitchen environment during installation and maintenance. Below, Cookeryaki explains the precautions for the maintenance of some commercial kitchen exhaust hood equipment.

1. The installation height of the range hood must be appropriate, which can ensure the effect of notching and ensuring the smoke. The normal installation height is 650-700mm.

2. The outlet pipe should be shortened as much as possible, and the turning radius should be as large as possible, so that the wind can be smoothed out. The smoking effect is good and the noise is reduced.

3. When installing in a public flue with a check valve, it must be checked whether the check valve can be opened normally and closed.

4. When installing the hood, the level of the hood should be maintained. If the slanting will affect the flow of the oil in the machine, oil leakage may occur.

5. You must use a power supply with a reliable grounding to sit.

6. The range hood should be cleaned regularly to avoid excessive oil in the motor, turbine and range hood, resulting in excessive noise or vibration of the range hood, dripping oil, oil leakage and so on.

7. When using the range hood, keep the air in the dining room kitchen clear, prevent the air in the kitchen from forming a negative pressure, and ensure the suction capacity of the range hood.

8. It is best for non-professionals not to disassemble the hood for cleaning. Because the motor can not guarantee the smoking effect once it is not installed or watered in, it will increase the noise and even burn the motor. It is best to let professional personnel carry out the cleaning and washing.

The hood cleaning is not timely, the burning flame will cause the oil on the hood to reach a certain temperature, which will cause a fire! There is a gas pipe underneath, there is a wire, so it is very dangerous. Be sure to keep the range hood itself clean and clean!