Machine Design

Getting the smoke out of the kitchen

For those who like to cook, especially those who enjoy the steam and oil-based ethnic foods popular today, most U.S. range hoods don't do a very good job at venting smoke and grease. Most use pull-through filters that start getting clogged and less efficient from the first time they're used. A new range hood from Fujioh Industrial USA Inc., Seattle, Wash., uses a design that has been proven to remove up to three times more airborne oil, steam, and smoke than most other range hoods.

A rectifier panel inside the hood directs air between two silicon-coated filters. The filters are arranged to produce a Venturi effect, speeding up the airflow as its air pressure drops, much like an airplane wing. This creates a low-pressure area that sucks in more dirty air and gives the device higher air-suction velocity. As dirty air moves between the two 12 3 20-in. filters, fats and oils adhere to them, bead up, and drain into a removable, dishwasher-safe catch tray. This means the filters never clog. Ductwork and internal parts remain free of oily residues, eliminating the need to clean the duct or change out failed motors.

The internal fan uses a turbinelike cage of serrated steel blades and an open center for unrestricted airflow. The three-speed fan is also coated to prevent salt and humidity build-up, which can corrode untreated metals. A baffle panel minimizes motor noise, and the exterior hood is reinforced 403-gage stainless steel.

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