廚房抽風(fēng)排煙系統(tǒng)送風(fēng)系統(tǒng)要計(jì)算清楚排風(fēng)量，主要依據(jù)主廚房的尺寸、爐灶的數(shù)量、煙罩的大小規(guī)格、管道的長(zhǎng)度和損耗，污染物的釋放量來(lái)確定的；
The air supply system of the kitchen ventilation and smoke exhaust system should first calculate the exhaust air volume, which is mainly determined according to the size of the main kitchen, the number of stoves, the size and specification of the smoke hoods, the length and loss of the pipes, and the amount of pollutants released;
飲食業(yè)油煙排放標(biāo)準(zhǔn)要求每一爐灶需風(fēng)量2000m3/h，即爐灶數(shù)量*2000就可以算出來(lái)。
The cooking fume emission standard of the catering industry requires that the air volume required by each stove is 2000m3/h, that is, the number of stoves * 2000 can be calculated.
若根據(jù)煙罩長(zhǎng)度計(jì)算，可以按照2500m?/h計(jì)算就能算出廚房煙罩的排風(fēng)量，當(dāng)然還要考慮管道的長(zhǎng)度，橫截面積，彎頭的數(shù)量，在設(shè)計(jì)初期盡可能的去匹配的風(fēng)量稍微大一些。
If calculated according to the length of the hood, it can be calculated as 2500m/ H The exhaust air volume of the kitchen hood can be calculated through calculation. Of course, the length of the pipe, the cross-sectional area, and the number of elbows should also be considered. At the beginning of the design, the matching air volume should be slightly larger.
商用餐飲廚房抽排油煙通風(fēng)系統(tǒng)設(shè)計(jì)原則和劃分要與客戶的投資方向、投資預(yù)算、能源效率、能源消耗、運(yùn)行費(fèi)用、生產(chǎn)流程等結(jié)合起來(lái)，更終確定一個(gè)更適合、科學(xué)、合理的方案。
The design principle and division of lampblack ventilation system for commercial catering kitchen should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operation cost, production process, etc., to finally determine the most suitable, scientific and reasonable scheme.
對(duì)于不同的功能間，如相互臨近且使用時(shí)段相同的設(shè)備排風(fēng)可以設(shè)計(jì)在同一系統(tǒng)里，以節(jié)省投資，節(jié)約能源。另外,局部通風(fēng)和通風(fēng)系統(tǒng)要分開(kāi)設(shè)計(jì)和運(yùn)行,避免爐灶沒(méi)有工作而切配準(zhǔn)備和衛(wèi)生清理工作時(shí)也要運(yùn)行局部通風(fēng)的不經(jīng)濟(jì)使用情況。
For different function rooms, such as equipment exhaust close to each other and with the same use period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and general ventilation systems shall be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and the preparation and cleaning work are also required.
商用廚房排油煙及補(bǔ)風(fēng)設(shè)還要注意：商用廚房的功能、面積、通風(fēng)要求、消防規(guī)定等；
In the design of smoke exhaust and air supplement for commercial kitchens, attention should also be paid to: the function, area, ventilation requirements, fire regulations, etc. of commercial kitchens;
在商業(yè)廚房規(guī)劃中，通風(fēng)是關(guān)重要的，既不能讓廚房的氣味跑到餐廳，又有必要保持廚房的空氣流通，溫度適宜，所以通風(fēng)性是重要保證。
In the planning of commercial kitchen, ventilation is crucial. It is not only necessary to keep the smell of the kitchen away from the restaurant, but also necessary to keep the air circulation in the kitchen at a proper temperature. Therefore, ventilation is an important guarantee.
廚房排煙系統(tǒng)的構(gòu)成廚房的排煙系統(tǒng)主要由集煙罩、排煙管道、油煙凈化器、排煙風(fēng)機(jī)(含消音器)和廚房全體補(bǔ)風(fēng)設(shè)備構(gòu)成，油煙凈化器的類型和運(yùn)轉(zhuǎn)方法能夠依據(jù)實(shí)際情況進(jìn)行選擇。
Composition of kitchen smoke exhaust system The kitchen smoke exhaust system is mainly composed of smoke collecting hood, smoke exhaust pipe, oil smoke purifier, smoke exhaust fan (including silencer) and all air make-up equipment in the kitchen. The type and operation method of oil smoke purifier can be selected according to the actual situation.
Jinan kitchen smoke exhaust has been focused on the industry for many years. Please continue to pay attention to our website for more knowledge about ventilation ducts, oil smoke purifiers and kitchen smoke exhaust schemes: http://shyrzs.com
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