Flues are essential infrastructure in the kitchens of hotels, restaurants, and eateries. They are highly prone to harboring dirt and grime, often becoming blind spots for cleaning. Meanwhile, flues are key inspection areas for fire control, health, and epidemic prevention departments.
Additionally, mice and cockroaches are likely to nest on the inner walls of range hoods, which fails to meet national hygiene standards. Greasy gelatinous substances adhering to metal surfaces for a long time can also corrode metal materials, shortening the service life of flues.
A large amount of oil stains remain on range hoods and flue surfaces for extended periods, forming oil deposits. This affects the performance of range hoods and flues, making smoke flow difficult to discharge. Approximately 80% of cases of inadequate smoke exhaust in kitchens are caused by long-term neglect of cleaning the built-in filter screens of kitchen fume purifiers, where oil contamination clogs the filters.
Flues and range hoods operate in a high-temperature environment all year round. Oil fumes vaporize and form oil deposits, carbon deposits, or greasy gelatinous substances.