What is the difference between a traditional range hood and a side suction hood?

The basic function of the range hood is mainly used to exhaust the kitchen fumes, however, the popular European or Chinese range hood products on the market, the faceted pursuit of the beauty of the modeling, while ignoring the basic function of the range hood to meet, so that the range hood has become the kitchen furnishings to the use of consumers to bring trouble.

The popular European-style (Chinese-style) range hoods on the market today are installed on the top surface with top suction, and the distance between their suction outlets and stoves is more than 700mm, and the pan surface is completely outside the suction range of the hoods; "the fumes can't be sucked out, and they don't look good enough to be used." This is the real evaluation of consumers on the market for the European-type or Chinese-type range hoods. The company's website is a great source of information about the company's products and services.

More seriously, according to the structural design and installation of European (Chinese) range hoods, the decision of the smoke suction channel is from the pot surface to the hood for the vertical ground upward direction, high-density high-pollution smoke in the rising channel into the hood, will inevitably pass through the head of the human body, the mouth and nose inhaled fumes, smoke out of the eyes tears, and then the good suction effect is hard to escape, "smoke syndrome", "the smoke is not enough", "the smoke is not enough", "the smoke is not enough", "the smoke is not enough", "the smoke is not enough", "the smoke is not enough". The "fume syndrome" is the result of this.

The design of European (Chinese) hoods is not in line with China's national conditions and habits, which has become an indisputable fact.

The range hoods of Mecox Electric series are wall-mounted, with side suction, and the air inlet is zero distance close to the surface of the pots and pans. When you start the hood, the smoke collection cavity instantly generates a vacuum, and produces a large air pressure difference inside and outside the hood, immediately forming a wide range of negative pressure zone airflow barriers above and around the cooker; once the fumes are generated, it is too late to diffuse them immediately with the airflow around the cooker, and all of them will flow into the hood intake under the effect of atmospheric pressure, and then they won't be sucked in to your mouth or nose and affect your health. Tested by the national authority testing department test data proved that: American cooker appliances series range hoods, smoke absorption rate of 99.5%. Frying and frying, fiery oil, stir-frying peppers, no worries from now on;?

Traditional range hoods mostly use oil filters to filter smoke, and practice has proven that oil filters separate smoke, the effect is poor, difficult to clean, and many troubles.

American cooker appliance series range hood, the use of national invention patent smoke filter, smoke has a strong adsorption; smoke through the filter, the vast majority of the collision and condensation after the role of adhesion in the filter strip, the residual fumes and then by the high-speed rotation of the fan impeller separating the role of the final thorough filtration and separation, through the double purification of fumes and smoke, to achieve the purification effect of 91.2%, the rate of suction fumes can be 99.5%; body Up to 99.5%; the inner wall of the body and the host does not accumulate oil, only need to regularly clean the surface of the body and the filter, the host can be free of disassembly and washing for life. As the body, motor and impeller do not accumulate oil, it ensures the long-term efficient operation of the host, and the service life is greatly extended. Through the double purification of the gas released into the nature, has become clean air without oil and grease