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.
The reason why high-quality range hoods can become “saviors” for commercial kitchens lies first in their super strong fume extraction capacity. Take the kitchen of a medium or large restaurant as an example; such kitchens are usually equipped with multiple cooking stations, and the amount of oil fumes generated when all stations are in operation at the same time is astonishing. Traditional range hoods are often inadequate. Oil fumes accumulate in the kitchen, which not only affects the respiratory health of the staff but also significantly reduces visibility inside the kitchen. In contrast, high-quality range hoods adopt an advanced dual-air duct design and a high-suction motor, which can quickly capture the oil fumes produced by each cooking station and instantly suck them in and discharge them outside. Tests show that their fume extraction efficiency is as high as over 99%. Even when multiple cooking stations are operating simultaneously, the air inside the kitchen can always remain fresh, and the “hazy” scene is a thing of the past.
For hotel kitchens, the requirements for cooking are more refined. Different cooking methods for various cuisines produce different types of oil fumes—some are highly viscous, while others contain strong odors. High-quality range hoods are equipped with an efficient filtration system, which can not only effectively filter out oil from the fumes but also absorb odor molecules. The exhaust gas after filtration will not pollute the surrounding environment, and at the same time, it can keep the interior of the hotel kitchen clean. Chefs no longer have to work in an environment filled with the smell of oil fumes; they are in a better mood, and the food they cook is even more delicious.
Chain restaurant kitchens and central kitchens are characterized by large-scale production, with long daily cooking hours and a large amount of oil fumes generated. High-quality range hoods have stable and durable working performance. Their motors are made of high-quality materials and manufactured using advanced techniques, enabling them to operate continuously for a long time without easily breaking down. Moreover, they are very convenient to clean and maintain, as they are equipped with detachable oil filters and oil cups. Staff only need to perform simple cleaning regularly to ensure the normal operation of the range hoods, which greatly reduces the time and cost of equipment maintenance and ensures the smooth progress of production work in chain restaurant kitchens and central kitchens.
Food plazas usually have multiple catering stalls concentrated in one area, so the oil fume problem is more complex. If the performance of range hoods is poor, the oil fumes generated by each stall will spread to one another, which will seriously affect the overall environment of the food plaza and the dining experience of customers. Through reasonable air duct layout and precise smoke control design, high-quality range hoods can effectively collect and discharge the oil fumes produced by each catering stall, preventing the fumes from spreading inside the food plaza. When customers dine in the food plaza, they are no longer troubled by oil fumes and can enjoy a variety of delicious foods to their hearts’ content.
Since the high-quality range hoods were installed in the kitchen, the environment inside has taken on a new look, and the thick clouds of smoke from the past are gone. Communication between the head chef and me has also become extremely smooth. Every word the head chef says can reach my ears clearly. Work efficiency has been greatly improved, and the number of mistakes has become fewer and fewer. Today, whether in medium and large restaurant kitchens, hotel kitchens, chain restaurant kitchens, central kitchens, or food plazas, high-quality range hoods have become indispensable and important equipment for commercial kitchens. They not only create a good working environment for kitchen staff but also provide strong support for the healthy development of the catering industry.
