The working principle of the range hood is installed on the upper part of the stove, connected to the power supply of the range hood, driving the motor, causing the wind wheel to rotate at high speed, forming a negative pressure zone within a certain space range above the stove. The indoor oil smoke gas is sucked into the range hood, and the oil smoke gas is filtered through the oil mesh for the first oil smoke separation. Then, it enters the air duct of the range hood, and the oil smoke gas is separated for the second time through the rotation of the impeller, The oil fume in the wind cabinet is subjected to centrifugal force, and the oil mist condenses into oil droplets. It is collected into an oil cup through an oil circuit, and the purified smoke is finally discharged along a fixed path. Since the 21st century, there have been more than 400 manufacturers producing range hoods nationwide, some of which are small workshops composed of more than ten people, and some products have not been certified by national authoritative departments. Therefore, consumers should choose those whose technical indicators meet national standards when making choices. Be sure to choose products with guaranteed quality. There are four criteria for evaluating the quality of a range hood: 1. Can the kitchen oil fume be completely removed; 2. Can the oil and smoke be separated to effectively protect the fan; 3. Is cleaning easy and convenient; 4. Is it energy-saving and long-term maintenance of super efficacy. Using these four criteria to examine traditional range hoods naturally reveals the reasons why the range hood industry has been unsatisfactory for so many years
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