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.