1.Upper smoke exhaust:

As the name suggests, it is a pipe hanging above it. The main smoke exhaust duct is arranged under the ceiling. The advantage is that the construction speed is fast, the amount of civil construction is small, and the requirement for the exhaust air volume is not high. The disadvantage is that it is easy to cause the smell of barbecue to escape, and customers will feel the smell of barbecue after eating. The noise control of the pipe also needs special attention. In addition, the upper smoke pipe is easy to make it unsightly.

2. Lower smoke exhaust:

First of all, choose a lower smoke grill for lower smoke exhaust, or install an elbow on the upper smoke grill to solve the problem. The pipes are generally trenched on the ground, or the whole floor is raised (generally 250mm~300mm). Lower smoke is the best solution for the barbecue restaurant at this stage. All the oil fume is sucked by the pipes, and there is no peculiar smell and noise on the customers. The level is controllable. The disadvantage is that the amount of civil engineering works is increased compared to the upper smoke exhaust. In addition, the structure of the lower smoke grill is relatively complicated and the price is slightly higher.

3.Self-circulation:

As the name implies, the purification of oil fume is done inside the barbecue, and the purified air is directly discharged to the hall, or circulates in the furnace until the fan is powered off. This is a good recommended form of smoke extraction, because the existing technology can solve the absolute purification of oil smoke in a small space.

At last,CENHOT provides one stop solution to help you open a barbecue restaurant, if there are any questions or interests, please do not hesitate to contact us. More detail about BBQ equipment can visit our company website: www.cenhot.com.