首先，侧吸式机

事实上，一抽油烟机源并不是第东东由中华民族发明的，纯粹是为了出口。这段历史是没有谈到的许多，短，中，从发动机罩盖产品，是西方的演变。胡德和自己的工作方法，如果从它的愿望烟雾的分类工作原理，主要分吸力面和两名吸，这是在西方后出生罩，有些是两个主要工作。此外，还有是在吸年底，等等，等等，由于非主流，出现了冗长。出生后的烟雾中，也一直是主要遵循烟雾吸收，这两项主要的工作方法的{zd0}吸收西侧，不同的是烟多年来中国设计是对中国烹饪的特点为基础推行改善和研发与西式烟雾吸入烟雾的味道是不同的中国，主要是通过改变罩式抽油烟机的形式，以收集更多的烟雾改善风机功率增加吸力，如逐步形成主流中华烟的风格和趋势。吸收在顶部和侧面对油烟的吸这两种方式的愿望，并在中国首先使用实际上是在吸边抽烟就这个，有兴趣的读者可以去中国{dy}台国产品牌的搜索引擎罩：万宝的图片，可以看到像80年代，万宝牌罩首先，使用吸方的做法是早期的接口工作。

但早期烟雾内部功能组件吸边相对简单，人们的引擎盖没有提出这样一个丰富而深刻的，相当于外壳上吸烟儿子到锅台挂多少一个或两个风扇的认识烟雾。因此，不同的是中国早期烟雾现在烟机中掩码是这么大，很浅，但对风扇和电机的烟草诉讼案以促进身体的安装，它们都是在墙上安装在这方因此，吸边，是当时的风格主流烟。

中烟一大进步和提高，也就是说，当品牌，如万家乐开始采取更大功率电机和顶吸式风扇从空气动力学的角度来看，上升的趋势，取暖油烟雾，而且它似乎更适合的锅台在消极力量的抽吸装置的技术，而且通过一个更加深刻的转变盖似乎能够容纳和促进学习更油烟，所以随之而来的，还有一个很大的数字国内烟机械制造商，都大规模投入生产的烟吸的顶部。

研究进展烟雾另一个里程碑，即研发吸烟是谁在通风柜找到工作分离的重要性。如果一旦安装颇为流行一次所谓的无烟烹饪，在业主的朋友可能有这样的经历与经验：一个烟雾安装到两个风机，免费在烹调时，升降机非常容易使用，而且能力很强的吸烟吸烟，但经过一段时间使用会觉得这是一个无烟的清洁工作风机自由烹饪非常沉重和可怕，每次烹饪时间后，它是要及时清理这些抽风扇，否则，随着时间的推移，大量的石油数量将保持在抽风机的情节和其周边地区的环境将变得越来越脏，抽风扇的性能和寿命大大降低。这是一个无烟

流行的烹饪惨遭淘汰后，迅速的主要原因。事实上，发动机罩初期也是这个问题的存在，因为早期的通风橱xx是烟，这么快，用户将发现发动机罩以xx使用比发动机罩，以方便很多很多麻烦，一些烟雾机制造商已开始研究和发动机罩过滤器的发展。樱桃许可是一个众所周知的经典，这在中国内地开创了终身免费机油滤清器服务营销战略，这项战略还介绍了他们的初步分离通风橱是一项重要举措。从此，在国内各大厂商罩，不仅在产品研究和更专注于提高发动机的性能和吸力，通过烟雾，更分开从烟雾中分离出石油以外，主要用于机械吸由废气所致，例如烹饪课。

近年来，随着材料和技术进步，提高电气标准的烟雾中，最吸已成为{jd1}优势，汽轮机叶片，以及烟气也日益增加的各种分离设备更先进。中国在最吸机，松下出生后有这样的“中国烟草大王”，一次，以强大的吸力，优良的油烟分离设备和业界{zd1}噪音的电机及涡轮风扇，以及许多紧追消费品（虽然市场的松下电器厨房一直没有这样做的非常非常早除名，并解除了吸烟的欲望，在其用户非常失望紧追很多。）

在一个日益复杂的发动机罩，和饱和的市场，要走出其实很多厂商的血路径，非常困难的，基于这个原因，在我国烟领域逐步吸的烟一边是一些小型和中小型创业制造商是进行新的改造和包装，重新改造，重新出现在市场猜测已成为舞台的概念一种新的烟雾。

两年前，以亿美元为代表的新干吸边吸烟开始上市，但未知的小厂，尽早侧吸式机技术的认识和重新再创造，重新改造的方法更先进，更强大的吸力侧烟雾。新侧吸机和吸力的最初几年方有很大不同的吸收，通过风口的转变，新烟吸的抽签地点方接近炉灶和烹饪区，目的是让烟雾在弥漫的情况下前尽快，这和不吸烟的工作原理，初期无菜是相当一致的教训，所以现在几乎所有的新侧吸式机制造商的广告材料，辣椒炒，如允许你听到诸如通用语比味少。但是，新机器的副作用虽然无烟的工作原理和一贯的自由烹饪吸力，但具体形式表现仍是相当不同，因为无烟煮食油烟所不能做到的分离，新的副作用吸机是在分离工作的所有气体，基本烟只吸了做饭的气体，并通过风口表面撞击式油烟隔离栅栏被切断从街外吸烟，因此它的美感和耐用性比不吸烟，免费烹饪极大地提高了很多。

二，侧吸罩缺陷或

劣势，谈到了中国的优势和比较劣势式引擎盖品种，作为消费者，在这里只有通过自己的亲身经历和经验，吸边谈论一些烟的缺点，我的朋友们参考。烟吸几方的缺点，即：

1）过量噪音。越来越多的发动机罩，更复杂的今天，引擎盖安静的操作一直是消费者关注的一个主要的，所以烟雾机烟雾所有主要品牌一直运行作为一大卖点降噪。在这方面，目前的市场可以说是所有品牌的侧吸机的烟比其他工作，没有任何优势可言。侧市场目前的主流吸烟机在工作时都超过60分贝的噪音，关于这一点，消费者要有心理准备。至于为什么噪音吸一边抽烟非常高？甚至个人在这一领域没有专家，只能推测，目前在吸烟的供应商的能力和技术有关的吸方参与其中，因为毕竟，小型和中型的电机和材料技术水平，大大发展商与大公司相比，不应该的。有一个较为典型的例子：德国和意大利的大品牌的机器，这是一个西式侧（与中方吸吸机机也有类似的外观，但实质是不同的，而且烟雾不分开设计）的价格超过四九零零元，但对电机，风机，外壳材料和精细加工利用相反，即使所有中方吸烟比使用一机最昂贵的产品品牌，也严重缺乏背后。另一种可能性可能与吸烟机并肩努力，以及作为一个结果，吸烟机和风扇电机的实际烟幕弹安装在由电机和风扇的进气口上方有一个相当大的距离之间是否由于受口所造成的噪声距离，这也具有一定的潜力。总之，在大企业和制造商的参与目前的情况下，中方在物质吸机或技术具有一定的脆弱。

2）清洁工作量比较大。事实上，这很容易想象，作为该地区的烹调烟雾吸入面非常接近，从风口表面吸附的石油外，也有在烹饪过程中飞溅东东更多，它的清洁技术和设备是目前最不吸丰富和复杂的机器一样，对吸油机上方很多，有自动收集装置，但侧吸式的机器没有这种条件，也没有在这方面的能力，使餐后完成后，用户可能会遇到的{zh0}立即清洗，否则要承受面对石油的情况。虽然烟吸方面也有很多油中的设置一样，但在表面的污垢人必须去手动清洁，可以看到，一个小懒不偷，和高级吸机也没有这样太麻烦，使清洁的烟雾频率远比吸边低。说来说去，除了吸，一边是工作，以确定外，其实是一个材料技术和工艺标准，例如目前侧吸式，甚至烟，不粘涂层表面有油（如杜邦特氟化物长，这是最吸机多年前是普遍的，或不参加的东东），门壳或风是非常罕见的。

3）热损失的问题。对侧缺损吸入烟雾的打击是巨大的。作为吸烟机的结果，从侧面地区烹饪很容易导致热炉损失，因为它太靠近抽水，导致当地的氧气供应，薄，使煤气或天然气燃烧不足够，过去经常有消费者反映吸力面的烟雾使用，其煤气或天然气的使用量增加。这表明，近吸为在气体吸机能源效率原则一边是一把双刃剑。要解决此问题，只有一个办法是牺牲烟雾抽水能力。如烟雾的位置，从炉子定位吸力面的距离较远，或选择一个电机功率小，吸一点弱点模型。此外，没有别的好办法。因此，安装的烟雾吸边是一个非常麻烦的事情，不测试，几乎很难确定适当的安装高度，但将继续测试，不断变化的立场。

4）烹调空间的损失。问题是显而易见的。还有特别要提醒很多消费者，不要购买贪便宜和烟的早期模型吸力面。迟早由于侧吸烟机，在这方面暴露出来的问题更大。作为从炉子做饭区域接近火灾烟气吸边，而且也从垂直的墙壁延伸从相对较大，因此，大量或高的烹调用具使用高度相对不便，如蒸笼， ，蒸锅，几乎一到空气中直接接触烟！这就是为什么目前的侧吸机的原因，弧口形式的{sx}，因为吸烟机使用的早期方直斜边入口，用户根本无法使用就像烹饪的蒸笼。虽然它有吸烟机侧开关很多风口弧内，消费者可能从来没有想到过，只是为了塑造看起来非常微妙的问题，事实上，制造商在设计驱动的选择也。这样，使用和消费烟雾吸入端安装必须意识到，如果未来不希望的烹饪，传统的燃气灶和安装的麻烦也是烟雾下以不同的方式，使传统的天然气安装的燃煤炉表尽可能安装的外缘，以重点放在烹饪空间的保护，另一侧吸烟机，如果斜边是一条直线，{zh0}避免。当然，对烟雾吸入端安装后，有颠锅厨师的手艺，{zh0}是忘记了这一点爱，因为没有这样的地方显摆你的花式技巧。

5）不太好看的风格。关于这一点，其实，不吸烟机器的侧面是非常重要的缺陷，主要是大众的传统审美方面的作为，在烟雾与过去厨房墙壁安装吸边，，大多数的烟不同，探索更多许多人不习惯看，而且不和收费真正比较漂亮的柜子，有时他们的大脑。但反过来，外观设计和设备制造吸边，事实上，也确实存在一些缺点和问题，一方面，材料比较差，多么好啊不看，另一方面，它的设计如吸边，作为安装高度和深度的限制而不应扩大了一个长期的发动机罩和沿式烟雾缺陷，是不是在使用者头部形成一个平顶，所以它基本上是一个清淡面临的用户，用户略有上升，几乎是烟是公开进行的灯光，这些灯光非常明亮刺眼，甚至一些制造商正在使用探射灯照明灯杯，所以强光，会导致用户的短期的盲点，是不利于用户的烹饪操作。恐怕这是设计者和制造商应注意解决的问题。虽然已经

约方在网络上吸力机器非常频繁投机和热情，而是从拥挤外，消费者应充分认识的优点和缺点，例如烟雾，结合自己的实际做选择和判断，因为这个世界是不xx的事情存在，也没有任何东西可以保证xx的疾病。

On the suction side hood of the origin and major defects

First, side-suction machines

fact the source of a range hood that is not the first Dongdong invented by the Chinese people, are purely export. This history is not talked about the many, short, Chinese are from the hood hood Western evolved product. Hood and its own working methods, if the fumes from its aspiration to the working principle of classification, mainly on the sub-suction side and two top-suction, which is hood after birth in the West, some have been two main work. In addition there was the end of the suction and so on and so on, due to non-mainstream, there has been wordy. The Chinese smoke after birth, has also been the main follow the western side of smoke absorption and maximum absorption of these two main methods of work, the difference is that the Chinese design of smoke over the years are based on the characteristics of Chinese cooking and carrying out improvements and R & D with Western-style smoke inhale smoke flavor is different from Chinese-style range hood is mainly by changing the form of hoods to collect more fumes improve fan power to increase suction power, such as to gradually form the mainstream of the Chinese smoke styles and trends . Absorption in the top and side suction aspiration of these two ways of cooking fumes, and the first used in Chinese is actually a smoke in the suction side, with regard to this, interested readers can go search for China’s first homemade hood Brand: Wanbao the picture, it can be seen as early as the 80’s, first of Wanbao licensing hood, using a suction-side approach is the work of the interface.

But early smoke suction side of the internal functional components are relatively simple, the people’s awareness of hood did not present such a rich and profound, is equivalent to smoking one or two fans onto the shell son to the stove top pegged to how much smoke is. Therefore, unlike the early years of the Chinese smoke now smoke machine Chinese mask is so big, very shallow, but for the fan and motor in the tobacco case to facilitate the installation of the body, they are all installed in the walls on this side Therefore, suction side are the mainstream smoke at the time style.

Chinese smoke a big step forward and improve, that is, when brands such as万家乐begun to adopt more high-power motors and fans of top-suction, from the aerodynamic point of view, the trend of rising heating oil smoke, but also It seems more suitable for stove top in a negative force the installation of suction devices, but also through a deeper transformation of greater hoods seem to be able to accommodate and facilitate the lessons more fumes, so the attendant, there’s a large number of domestic smoke machine manufacturers, both large-scale input to the top of suction of smoke production.

study of smoke another milestone of progress, that is, R & D who smoke were found in the fume hood work the importance of separation. If once installed is quite popular at one time the so-called smoke-free cooking and friends of the owners may have such an experience with the experience: the installation of a smoke-free cooking into one of two ventilation fan in the lift when it is very easy to use, and smoking very strong ability to smoke, but used after a period of time will find this a smoke-free cooking on the ventilation fan of the cleaning work is very heavy and terrible, each time after cooking, it is necessary to timely cleaning these pumping fans, otherwise, over time , a large number of oil would keep the plot in the extraction fan and its surrounding region, the environment will become more and more dirty, pumping fan performance and greatly reduced life expectancy. This is a smoke-free

popular cooking out in the cold after the main reasons for the rapid. In fact, the early years of the hood is also the existence of this problem, because early fume hood is a total smoke, so soon, users will find the hood to clear the trouble of using the hood than the convenience to many a many, some smoke machine manufacturers have started to research and development of the hood filter. Cherry licensing is a well-known classic, which in the Mainland of China pioneered the lifetime free oil filter service marketing strategy, this strategy is also introduced to their initial separation fume hood is an important initiative. From then on, the hood of major domestic manufacturers, not only in product research and more focus on motor performance and improve suction, through the fumes are more separated from the oil isolated from the outside in the smoke, and the main suction machines used for lessons caused by exhaust gas, such as cooking.

recent years, with the material and technological progress and improve the electrical standards, in the Chinese smoke, the top suction has become absolutely dominant, Turbine Blade, and a variety of fume also the increasing separation device more sophisticated. Chinese in top-suction machines, the once born as Panasonic have this kind of “Chinese Tobacco King”, it once to powerful suction, excellent fume separation equipment and the industry’s lowest noise of the motor and turbo-fan, and for many hot pursuit of consumer products (although the kitchen of Panasonic electrical appliances market has been the failure to do very, very early delisting, and let a lot of desire to smoke in hot pursuit of its users very disappointing.)

in an increasingly sophisticated hood, and saturated the market, want to blaze a trail of血路, for many manufacturers in fact very difficult, that is for this reason that in the field of Chinese smoke gradually suction side of the smoke was some small and medium-sized start-ups manufacturers to conduct a new transformation and packaging, re-transformation, the re-emergence in the market which has been speculation a new kind of smoke into the concept of the stage.

two years ago, to billion represented new Connaught suction side smoke started listing, the unknown small factory on the early side-suction machines technology awareness and re-re-creation, re-transformation a way more advanced, more powerful suction-side smoke. New Side suction machines and suction side of the early years are very different from absorption through the transformation of tuyere, the new smoke-suction side of the draw location closer to stoves and cooking areas, the intent is to let fumes in the absence of diffuse before lessons as soon as possible, this and the early years of the working principle of a smoke-free cooking are quite consistent, so now almost all of the new side-suction machines manufacturers advertising material, the peppers are fried, such as allow you to hear less than a Taste such as the lingua franca. But the new machines side-suction Although the working principle of a smoke-free cooking and consistent, but the specific form of expression is still quite a difference because the smoke-free cooking fumes are unable to do the separation, and the new side-suction machines are all fumes are used in the work of separation, the basic smoke suction only gone cooking gas, and oil smoke through percussive tuyere surface segregation fence had been cut off from outside in the smoke, so its aesthetics and durability than the Smoke-free cooking greatly improve a lot.

Second, side-suction hood defects or

disadvantage when it comes to a variety of Chinese-style hood of the advantages and disadvantages of comparison, as consumers, here only through their own experience and experience suction side to talk about some of the shortcomings of smoke, my friends refer to. Suction side of smoke several shortcomings, namely:

1) excessive noise. More and more in the hood, more sophisticated today, the quiet operation of hood has been one of the major consumer concern, so all major brands of smoke machine smoke has been the reduction of running noise as a major selling point. In this regard, the current market can be said of all brands of side-suction machines work with other than the smoke, there is no advantage to speak of. Side the mainstream of the market at present smoking machine at work all the noise over 60 db, with regard to this point, consumers should be psychologically prepared. As for why the suction side of the noise smoke very high? Even individuals not expert in this field, can only surmise and is currently involved in smoke suction side of the vendors the ability and technology-related, because after all, small and medium-sized manufacturers in the development of motor and materials technology level, far and large companies should not compared to of. Has a relatively typical example: Germany and Italy as a big brand machines, it’s a Western-style side-suction machines (with the Chinese side suction machines have a similar appearance, but the substance is very different, and the fumes are not separated from design) prices in more than 4900 yuan, but the contrast to the use of motors, fans, shell materials and fine processing, even if all the Chinese side smoking machine brand in the most expensive product than the one used, is also seriously lacking in the behind. Another possibility which may be with the side of smoking machine work, and as a result of side-smoking machine and fan motor are mounted on the actual smoke shell at the top of its inlets from the motor and fan have a considerable distance between whether this distance because of the noise caused by inlets, this also has a certain potential. In short, the current in the absence of involvement of big business and manufacturers, the Chinese side suction machines in material or technology has a certain vulnerable.

2) Clean the workload is relatively large. In fact, this is easy to imagine, as the suction side of cooking smoke from the region very close to it apart from the tuyere surface adsorption to the oil, but also have more in the cooking process of the Dongdong spatter, and it’s clean technology and devices are not now the top-suction machines rich and sophisticated, just like many of the top of the oil suction machines have automatic collection device, but the side-suction machines do not have such a condition, is also not in this area the ability, so after the meal finished, the user may trouble the best clean immediately, or else have to endure to face the situation of the oil. Although the suction side of the smoke also has many oil-box settings do, but on the surface of the dirt people have to go manually clean, or one can see, a little lazy not to steal, and top-suction machines did not so much trouble, to make clean the frequency of smoke are far more suction side to low. It all comes down, in addition to suction side are working to determine the outside, in fact, is a materials technology and process standards, such as the current side-suction even smoke in non-stick surface has oil coating (such as杜邦特Fluoride long, this is the top-suction machines many years ago are universal or not to play the Dongdong) gate of the shell or the wind is very rare.

3) loss of heat problems. The contralateral defect was suction blow smoke are significant. As a result of smoking machine-side face area from the cooking very easily leads to the loss of heat stove, and because of its too near the pumping, resulting in local oxygen supply to the thin, so that gas or natural gas combustion is not sufficient, so the past often have consumers reflect the use of the suction side of smoke, its gas or natural gas usage increased. This shows that nearly suction side for the principle of suction machines in the gas energy efficiency is a double-edged sword. To resolve this problem, there is only one way is to sacrifice the pumping capacity of smoke. Such as the suction side of the location of smoke from the stove positioning distance farther away, or choose a small number of motor power, a little suction weaknesses models. In addition, there is no other good way. Therefore suction side of the installation of smoke is a very troublesome thing, and do not test, it is almost difficult to determine the appropriate installation height, but to keep testing, keep changing position.

4) loss of cooking space. The problem is obvious. There is also especially like to remind many consumers, do not buy贪便宜and smoke suction side of the early models. Sooner because of the side-smoking machines, the problems exposed in this respect greater. As the suction side of the fire smoke from the stove and cooking regional proximity, but also from the vertical wall extends out from the relatively large, so large volume or a high degree of high use of cooking appliances is relatively inconvenient, such as the steamer, steamer, almost a direct encounter smoke into the air! This is why the current side-suction machines are preferred in the form of arc inlets reasons, because the early side of smoking machine used are straight hypotenuse inlets, the user simply can not use the steamer almost like cooking. Although it has a lot of smoking machine-side switch to the inside arc tuyere, consumers may never thought it was only in order to shape looks pretty delicate point, in fact, manufacturers are also in the design Driven choice. SO, use and installation of smoke suction side of the consumer must be aware that if the future does not want the trouble of cooking, gas stoves and conventional installation is also under the conventional installation of smoke in different ways to make gas-fired stove to the table as far as possible outer edge of the installation, in order to focus on the protection of cooking space, the other side of smoking machine if the hypotenuse is a straight line, would be best avoided. Of course, the installation of the suction side of smoke after the pot has transversions chefs are artisans, it is best to forget this love, because no such place to显摆your fancy skills.

5) not very good-looking style. About this point, in fact, not a smoking machine side are very important defects, mainly the mass of traditional aesthetic aspects, as the suction side of the installation of smoke in the kitchen wall with the past, the majority of smoke different, explore the more Many people are not accustomed to watching, but also to do and beautiful cabinets with really compare fees are sometimes their brains. But in turn, look suction side of the design and manufacture of machines, in fact, also true that there are some shortcomings and problems, on the one hand, materials are relatively poor, how fine do not watch the other hand, it has design flaws, such as the suction side type smoke as a result of mounting height and depth restrictions should not extend out on a long hood and along, is not in the user’s head to form a flat top, so it is basically a light side facing the user, the user a slight rise , is almost smoke are carried by open lights, these lights are very bright glare, and even some manufacturers are using searchlights lighting lights Cup, so a strong light, will cause the user’s short-term blind spot is not conducive to the user’s cooking operation . I am afraid these are designers and manufacturers should pay attention to solve. Although there has been

about side-suction machines on the network are very frequent speculation and warm, but apart from crowded, consumers should fully understand the advantages and disadvantages of such a smoke, combined with their practical to do the selection and judging, because this world is not perfect things exist, nor Nothing can guarantee to cure all diseases. (07-11-29)