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COOK HOOD / Occupational health and safety


In order not to affect the chefs, the kitchen range hoods of Chinese restaurants are designed at a higher position, and the chef's face is still exposed to the choking oil smoke. Cooking fume seriously affects the health of Chinese chefs. It can cause respiratory diseases such as rhinitis, pharyngitis, and tracheitis. Long-term inhalation will also cause "chronic obstructive pulmonary disease" and "lung cancer".

The working environment of Chinese chefs is worrying. This design blows the fresh air behind the chef to the face through the duct, forming a wind curtain at the mouth and nose to prevent oily smoke from entering the mouth and nose.


Hubei University of Technology

Hubei University of Technology
Wuhan, China

Jiang Li,
Hubei University of Technology

Hubei University of Technology

Yang Jiechen,
Hubei University of Technology

Chen Yiting,
Hubei University of Technology