[PConline Culture] Range Hood is an indispensable electrical appliance in the kitchen. Harmful pollutants that the stove burns out and harmful exhaust gases produced during cooking are quickly removed by the hood. In this process, we must ensure that people in the kitchen are comfortable enough to not worry about smoke, the size of the air volume is the only standard selection hood? Of course not, in accordance with the new national standard for range hoods implemented in recent years, air volume, wind pressure, noise, normal odor reduction, and grease separation are all important elements in the assessment indicators. Below we will go from the above five criteria. Tell you how to choose the hood is the correct posture. Hood, as its name suggests, its core value is to be able to extract the speed of cooking oil produced in the cooking process as fast as possible, the faster the speed of suction, the greater the suction, people in the cooking process is subject to soot poisoning time The shorter. The factors that determine the size of their smoking ability, aside from the obvious design of structures, motors, etc., the air volume and wind pressure have become the biggest impact conditions. In the new national standard, the wind pressure of the hood product should not be lower than 80Pa, and the greater the air pressure, the stronger the suction and exhaust capacity of the range hood. At the same time, if the exhaust pipe is longer, farther away from the public flues, and the floor is higher, we should select products with higher pressure according to our own conditions when we select the hood, so as to ensure that the smoke is discharged. Prevent soot from pouring back. At present, the mainstream market for wind pressure above 300 Pa is sufficient to meet the needs of ordinary users. Finally, the degree of odor reduction and the degree of separation of oils and fats, both of which are indicators of hood performance, the former is related to human health, divided into normal odor reduction (within 30 minutes of smoke exhaust effect, the national standard is greater than 90% ), instantaneous odor reduction (exhaust smoke effect within 3 minutes, the state requires more than 50%); the latter refers to the ability of the hood to separate oil and smoke, more like an environmental indicator, the national standard requires oil separation Greater than or equal to 80%. Amorphous Iron Core For Peak Suppressor
Anyang Kayo amorphous Technology Co.,
Ltd., founded in 2011 with a registered capital of RMB 5 million that is
a technology-based manufacture. We specialize in the production of
nano&amorphous iron core and amorphous&Nano Ribbon, CT, electric
component(including comon mode choke coil, Filter Inductance, high
frequency transformer,etc.).Our
main products are amorphous and nanocrystalline iron cores which are
widely used in communication, house appliances, electric power,
automobile, new energy and other fields.
Peak Suppressor Iron Core,Exported Magnetic Iron Core,Frequency Converter Iron Core,Best Amorphous Iron Core Anyang Kayo Amorphous Technology Co.,Ltd. , https://www.kayoamotech.com
For consumers, air volume should be a more familiar concept. Because the air volume was the first parameter that manufacturers proposed and advertised in the early market, and because the concept of “air volume†was easy to understand, the user’s mind was embroiled in the impression that “air volume is everythingâ€. For this reason, the air volume has almost become the only standard for civil measurement of range hoods, and manufacturers have also increased their research and development efforts on the air volume of machines, so their development is faster. At present, 17 to 19m3/min hood products are on the market, and even the maximum air volume can reach 23m3/min. Is the bigger the wind, the better? However, the actual situation is that the greater the amount of exhaust air, the noise generated by the operation of the product motor will also increase, which also involves the national standard on the upper limit of the noise control, and the user's tolerance of noise. Therefore, when selecting a large amount of hood, it is necessary to examine its noise reduction capability. After all, the heat wave of the food pan rolling with the noise environment can be counterproductive. 
The above-mentioned noise, the current national standard hood hood noise can not exceed 59dB, most of the current range hood products can control the noise at 58dB, only slightly lower than the national standard. The reason for the current situation is that the range hood products are often improved by increasing the suction force in order to obtain a better effect of the oil absorbing smoke, but at the cost of generating more noise. The noise problem has always been a difficult problem in the hood industry because the core of the hood is a fan system. Theoretically speaking, the wind volume and noise of the fan are natural contradictions. The greater the air volume, the more noise must be. The larger the user, the user should consider the effect of noise when selecting a large amount of hood.
From the above indicators, it can be seen that simply looking at the air volume to select the range hood product is very poorly considered. From the health perspective, the degree of odor reduction is very important. From the perspective of the impact on the environment, the separation of oil and fat is of equal importance. . In addition, the smoke extraction technology and its design will affect the effect of smoking, so we should integrate the above indicators to buy hood products, a product that attaches importance to the user experience is suitable for our range hood products.
Our company's peak suppressor amorphous beads have a very large inductance when the current is zero, which can effectively block the reverse reset current generated by the diode. This material can be saturated at a very small current that can be widely used to the switching power,frequency converter and so on.
