2020 官网升级中!现在您访问官网的浏览器设备分辨率宽度低于1280px
请使用高分辨率宽度访问。

D

D-AIR JET capture system

its exhaust volume

can be reduced by 30%
D-AIR JET CAPTURE SYSTEM

Compared to the traditional exhaust hood, the exhaust hood with DIRK air curtain capture system can reduce exhaust air volume by 30% to 40%, thus reducing energy consumption and saving operating costs.

The principal activities of the commercial kitchen is cooking process, this process will continue to produce heat and waste gas, to the heat and waste gas capture and out of the kitchen space, can be achieved on the kitchen lampblack, smell of comfort and thermal comfort control. Kitchen air supply, whether mechanical air supply or transfer air supply, or a combination of the two groups, must be able to establish a small negative pressure area in the kitchen space, to avoid odor and pollution air escape to the surrounding environment. So the correct is to ensure good exhaust air system running, the basis of thermal comfort and improve IAQ.

D-AIR JET capture system, it can effectively control the heat generated during the cooking process and exhaust material to other work areas.

Exhaust air volume by 30% to 40%

Energy conservation design

Reduce soot air temperature to promote the efficiency of UV system

vs

Schlieren Apparatus to Test the Effect of the Wind Screen Capture System

Comparison chart shows the platoon lampblack cover air curtain system influence on cooking exhaust, objectively shows the capture of platoon lampblack cover ability. Use of aerodynamics and venturi effect, effectively will lock in the platoon lampblack enclosure lampblack, the level of air curtain lampblack flow path to filter, and then entered the stage of purification; And vertical wind curtain can be formed, prevent capture zone under the influence of air flow, and greatly reduce the spread of the lampblack.

Dirk and AirSolution Company Model ZST-DK Wall-Mounted Canopy Exhaust Hood Performance Report

The purpose of the M F1704 test is to describe the capture and absorption performance of the fume hood under controlled laboratory conditions and specific option conditions.(C&C)。

Capture and Absorption Performance

"Hood capture and absorption performance" in ASTM F1704-09 the commercial kitchen ventilation system, defined as "the hood capture and absorb the containing fat cooking steam, convection heat and other cooking product performance". Hood capture performance refers to the cooking products into the smoke collection chamber, absorption performance refers to these products stay in the smoke collection chamber, do not overflow into the surrounding space. "Minimum capture and absorption performance" is defined as "under the condition of ventilation operation, displacement is just enough to capture and hold under idle and heavy load cooking cooking equipment, or in any medium load under the condition of the soot waste gas.

Share to :

CONTACT US

DIRK

The latest news

Search

TEL

021- 5820 7159 / 7962

EMAIL

marketing@airsolution.com.cn

Address

Rm A508, Yuanshen Financial Building, No. 355, Yuanshen Rd, Pudong New Area, Shanghai