Should there be a range hood on every stove in the restaurant?

Yes, there should be a range hood on every stove in the restaurant. In the kitchens of restaurants and hotels, there are usually multiple stoves, and each stove will be equipped with a range hood. Usually, a high-powered fan is used to smoke the range hood through the pipeline.

According to the regulations, all catering operators must install and use fume purification facilities (fume hoods, fume purifiers, centrifugal fans, special exhaust pipes, etc.). ), and a fume hood should be set above the facilities such as stoves, steamers, ovens (boxes) in the kitchen of catering operators, and the exhaust pipes for oil smoke and hot air should be set separately.

The oil fume pollutants produced in the production process should be collected through the smoke collection hood and discharged after being treated by the oil fume purification facilities. Shall not be discharged at will, and shall not be discharged into urban underground pipelines and other facilities. Ensure that the fume emission of food and beverage outlets meets the standard of Cooking Fume Emission Standard (GB 18483-200 1). The installed fume purification facilities shall not affect the appearance of the city and the normal life of the surrounding residents.

Specification requirements for range hoods in restaurants

All exposed edges of the rear sealing plate, the front sealing plate, the front page, the upper chute and the lower chute of the oil screen cover are crimped, and the rear sealing plate and the front sealing plate of the oil screen cover are connected by subsection short welding, wherein the HL surface of the front sealing plate is exposed.

The front page of the oil screen cover and the front sealing plate of the oil screen cover are connected by subsection short welding, the welding surface on the exposed front page HL of the front sealing plate faces downwards, and the connecting ports at both ends of the cover face upwards 90 degrees respectively.

The side sealing plates of the oil fume hood at both ends are short welded with the front pages of the rear sealing plate and the front sealing plate in sections, and the front end of the front page (note: size 120mm) is fully welded and polished with the position where the oil groove of the rear sealing plate is removed. Lamps of range hoods must be waterproof, and wires should be threaded.