In modern hotel kitchens, chefs work with pots, pans and running water every day. However, if the kitchen faucet frequently causes "splashing water", it will bring a lot of troubles to the originally efficient work. Wet ingredients lose their freshness, chefs' clothes get stained with water and look messy, and the water stains on the countertop are hard to clean and easy to breed bacteria. All these problems stem from the design flaws of traditional hotel faucets.

In commercial kitchen settings such as medium and large restaurants, hotel kitchens, chain restaurant kitchens, central kitchens, and food plazas, the creation of delicious food unfolds every day. However, for kitchen staff, apart from the busy cooking rhythm, the large amount of oil fumes filling the air is also a major headache. Once, when I worked in the kitchen of a chain restaurant, I had to move around “in a thick cloud of smoke” every day. Not only was my vision impaired, but communicating with the head chef also became a difficult problem. The head chef stood at the other end of the cooking station; although he was clearly within arm’s reach, his words seemed to be “wrapped” in a thick layer of oil fumes. When they reached my ears, they were always vague and unclear. This greatly reduced work efficiency, and I often made mistakes due to misunderstanding instructions. It was not until the kitchen introduced a high-quality range hood that everything underwent a earth-shaking change.​

In the "battlefield" of a commercial kitchen, oil fumes are like invisible "smoke". If not discharged in a timely manner, they will not only disrupt the cooking rhythm but also plant multiple hidden risks. At this point, a commercial range hood is far more than a simple exhaust device; it is more like a custom-made "super lung" for the kitchen. With its powerful air intake and exhaust capabilities, it clears away oil fume obstacles, keeps the kitchen clean and efficient at all times, and helps catering businesses operate at full capacity to gain a firm foothold in the fierce market competition.

Nowadays, open-concept kitchens are gradually becoming the mainstream in home design, and cooking styles are becoming increasingly diverse. People's requirements for kitchen appliances are no longer limited to basic functions; high efficiency, aesthetics, and intelligence have become new pursuits. Driven by such demands, black range hoods, with their unique advantages, have become the core of a healthy and quality life, and are even gradually becoming a standard fixture in mid-to-high-end kitchens.