Let's see if @kaseki will chime in.

Boooonnngggg!

CFM and m^3/hr are measures of volumetric flow rate, and not exactly suction power. The actual flow rate will depend on what pressure losses there are on the suction side (baffle filter, for example) and on the pressure side (duct length and bends). In fact, kitchen hoods have negligible suction at the cooktop. They depend on the rising cooking plumes to get the effluent into the hood. Within the hood, there is some suction pulling the plume content past the hood filter and into the blower, whether mounted in the hood, mounted in the ducting ("in-line"), or on a roof or wall ("external"). Mainly, the hood volumetric flow rate performs the function of entraining the plume content into the flow for containment by bringing it past the baffles and ejecting it to the exterior environment.

Analytically, you are correct; cubic meters is a measure of volume, as are cubic feet. So, we need to multiply and divide such that the units come out correctly. In this case, there are 3.28 ft/m. Also, there are 60 minutes per hour. So 1000 m^3/hr multiplied by (3.28)^3 ft^3/m^3 and divided by 60 minutes/hr yields 588 CFM.

Note that hood blower ratings are taken in zero static pressure conditions (operating in free air) and that the actual flow rate will depend on the pressure losses as noted above.

For convenience of most readers, if you will convert your hood (or candidate hoods') entry aperture areas into square feet, then we can address CFM/sq. ft which also equals air velocity at the entrance in ft/min. (This can all be done in the metric system, but I am most glib on this subject in the US version of the Imperial system.) 90 ft/min is good for heavy and hot cooking over gas burners. For induction cooking, 60 ft/min may be adequate.

In the Philippines, cold ducts are probably not a problem, so up to 2000 ft/min duct velocity should be OK. You can calculate this by estimating the actual flow rate, which will be less than 588, probably more like 400 CFM with a hood filter and some ducting, and with some pressure loss for make-up air, even if the MUA is flowing through screened windows) and divide by the area of the duct in square feet (6 inches --> 0.2 sq. ft.) 400 CFM/0.2 sq. ft. is 2000 ft/min, so you would be operating at the upper end of the suggested duct speed for grease impingement.

As for the particular hood in question, I consider this style to be mainly decorative, and not efficient in cooking plume capture and containment. First, the capture area doesn't have proper sides, and rising and expanding plumes can easily slide out front and back. (Plumes have momentum, and reflect off of surfaces, generally becoming more turbulent.) Second, the actual filter area, which is properly the only real capture area for higher velocity plumes, requires any plume "ray" that impacts the glass and flows in the filter direction to climb over the filter mounting structure.

I prefer more conventional designs that mimic at least some of the features of commercial hoods, such as at least some capture/containment or reservoir volume below the baffles, tilted baffles, and appropriate volume above the baffles to assure equal flow through the baffles. If mesh filters are used for lower flow hoods, then they too need to either have volume above them for pressure equalization or the meshes have to be very restrictive, reducing blower flow rate as a result. (See "fan curve" comments on this forum.)

Thanks @kaseki! I knew you could more than come through on that answer which you did. I wonder if the original poster would have access to Wolf brand hoods? Their blower specs are always listed. Sounds like there are domestic manufacturers more accessible to the OP, though.

In my current area, there’s none. I’m trying to search online, but it seems that I only have domestic choices for now. I can purchase a US brand, but the shipping fee + taxes will kill me,
lol.

Thanks kaseki, yes, I actually don’t like the design above. I am looking for other models or even brands that has better design. Elba is apparently a good brand for us, and they only have these are their current models for now.

Perhaps if you rummage through recent threads where people ask about particular hoods you will find the names of hood makers that you can investigate for whether they have distributors in your area. Failing that, a huge range of hoods are sold by AJ Madison, and you may be able to get names from their web site. Not to be forgotten is the possibility of finding a hood maker in your area who supports commercial hoods for restaurants. It is possible that a useful hood can be fabricated that is not too industrial looking.