In 1984, our first exterior smoke-smoking machine was born in shanghai. Since then, smokers have entered our homes as one of the essential appliances of the kitchen, carrying the task of sucking out the oil and cleaning up the kitchen air. After a deep-sniffed smoker, a european smoker, a 20m3/min big smoky smoker, and now an intelligent oil smoker, represented by the sakura cherry-smoking smoker, we can feel the speed with which electricity can be produced, while pushing china’s kitchen environment and people’s quality of life to a higher level。
First-generation smokers: kitchen-team fans
The electric machine, with three leaves in its outer frame, is made up of triangles, and the electric machine reverses with leaves, and every time it cooks at home, the “wielding fan” starts to turn around and drains the oil and smoke from the kitchen outside the room through the air current。
In fact, this “kitchen utensils” is the prototype of a domestic gas smoker, which is the earliest “powered” smoke-discharger. The presence of kitchen fans has significantly reduced the smoke in the kitchen and at one point became the primary kitchen product for the family at that time. However, because of the lack of oil-contaminated treatment devices, when used for long periods of time, exhaust fans tend to adsorb large amounts of oil pollution on their electrics and on their leaves, which is difficult not only to clean, but also to bring oily residues back to the kitchen, causing “secondary contamination”. Thus, with the evolution of the times, the kitchen fans gradually withdrew from the stage of history。
Second generation smokers: deep-smoking smokers
In order to improve the effectiveness of smoking and to better suit the need for medium cooking, by the early 1990s, manufacturers had successfully developed deep-smoking smokers based on light-smoking machines: well-smoking and much less noise. However, after long periods of use, shortcomings were also revealed. Because of the box shape of the smoker, it is easy to accumulate oil stains in the body of the machine, wind leaves and electric generators during the course of smoking, increasing the load of the electric machine, slowing down the rate and increasing the noise。
Third generation smokers: european-type smokers
In 1999, european smokers began to enter china, but this is based on the cooking habits of european and american families and is not suitable for chinese families who prefer “fried cooking”。
4th-generation smokers: 20m3/min big smoky
China’s traditional cooking habits of frying fires have determined that wind is always a core technical indicator for smokers, and that there is a higher demand for gas-smoking power with the rise of open and integrated kitchens. In order to respond effectively to the real needs of users, the 20m3/min gas-smoking machine was created, which also opened a new and revolutionary page in the domestic kitchen industry。
A fifth generation smoker: sakra silver silver silver silver signer d901
The oil smokers have evolved in recent years, increasing both in their appearance and in their smoking effect, with persistent ills of insinuation. Owing to the structure of the traditional smokers, the kitchen is smoked from down to up by the smokers and, regardless of the effect of smoking, passes through the cook's face。
In order to capture the challenges that beset the industry, sakura sakura sakura pyrotechnic d901 has once again undertaken subversive research and development innovations. The first step in producing the smoke is to contain the smoke and ensure that it does not flee; the maximum wind volume can be raised to 22 m3/min to ensure that the smoke is close to depth, while the absorption of the smoke is accelerated; and 750 pa super-high-frequency wind voltage to address the problem of smoke discharge in the kitchen. In addition, new wind plumbers have been equipped to detect a variety of aroma automatically and to remove kitchen aroma 24 hours a day, depending on the concentration and type of automatic venting。
The position of smokers as “purifiers” of air in the family kitchen is particularly important. Therefore, the choice of a high-volume and high-pressure oil-smoke engine is of concern to all households. The sakura sakura sakura sakura piggy d901 hits user consumption pains, using innovative technologies to tackle the problem of cooking smoke in a way that allows users to cook and fall in love with cooking, using 22 m3/min super wind and 750 pa super-high-frequency wind pressure. At the same time, it also opened up the smart age of smoking in chinese kitchens!
