The new standards for residential kitchens produce a common understanding of the amount of air from the range hood

The reporter recently learned that the “Home Kitchen for the Whole” (JG/T184?2006) of the Chinese People's Industry and National Construction Industry, which was participated in by the owners, Fang Tai, Shuaikang and other mainstream kitchen appliance brands, has been published. This standard is an important content of the national "Eleventh Five-Year Plan" technology support topic "Research on Kitchen Toilet Pollution Control and Environmental Function Improvement Technology" and it is also the highest level national standard that kitchen electric enterprises have participated in.

According to experts from the Institute of Kitchen and Bathroom Research of the Ministry of Housing and Urban-Rural Development, before the lack of uniform standards and regulations, consumers often had to undergo a “secondary renovation” of the kitchen, causing serious waste. After the introduction of the "House Kitchen" standard, the kitchen's architectural plan space was regulated to 22 types. At the same time, specifications for equipment, appliances and other products used in the kitchen were strictly regulated. Specifically to the range hood products, the experts all agreed that the air volume related to the effect of smoking is always the core technical indicator of the range hood, and appearance, noise, and material are additional attributes of the range hood. Especially the Chinese family's kitchen, due to the cooking characteristics of Chinese food, soot is relatively heavy, so the fundamental improvement of the Chinese family kitchen cooking environment, the key depends on the development of range hood technology. Relevant experts also pointed out that for high-rise residential users who use public smoke, there is a higher demand for air volume due to the low-level high-level pressure.

The chefs and electric brands that participated in the preparation of the standards expressed high recognition for the development of the range hoods with large air volume. They are all working on breakthroughs in large air volume technology and are working hard to meet the cooking needs of Chinese families. Among them, the founder of high air volume technology? ? Boss kitchen appliances said that in recent years the hood technology has been a continuous breakthrough in air volume technology, air volume technology has become the key to the major brands of technology competition, the current market, the representative of a large amount of wind? ? Boss "double core" range hood, which achieved the current industry's highest air volume of 17 cubic meters per minute, while it set the third gear to meet different cooking needs: first grade 17 cubic meters / per Minutes of air volume to satisfy the frying fire; second gear of 15 cubic meters/minute air volume, to meet the conventional cooking; third gear 14 cubic meters/minute air volume, to meet boil water stew. Judging from the data performance of China Yikang this year, the double-strength core series ranked first in the best-selling list.

According to experts, in the industry's controversial issue of noise, the mainstream brands of hoods have been significantly reduced to the national standard, the noise control has been within the scope of human comfort. Experts also remind consumers that some brands insist on low noise blindly, at the expense of the core indicators of range hoods? ? The air volume is premised, and consumers are not advised to choose.

According to the relevant person in charge of the kitchen power companies involved in the preparation of the “Home Kitchen” standard, the range hood is one of the most important components of a residential kitchen system, and it is also a key kitchen equipment that consumers must purchase. With the introduction of the national "residential kitchen" standard, the range hood market will usher in more room for development. As the mainstream brand of kitchen appliances, we should fully consider the consumers, follow the development trend of large amount of air-drafting hoods, and strive for continuous breakthroughs in high-volume air-conditioning technology to shoulder the corporate mission of improving the human cooking environment.