As we all know, the kitchen smoke exhaust system is very complex. Since it is a system, there are strict rules and requirements for the planning, the size of the fan, the advanced level of the hood, the treatment technology of the lampblack, and the supporting life-saving and gas protection, including the lampblack purifier and fan at the end.

我們梳理了廚房排煙風(fēng)管系統(tǒng)規(guī)劃的幾個(gè)要害：

We sorted out several key points of kitchen smoke exhaust duct system planning:

一、廚房補(bǔ)風(fēng)要挑選有序送風(fēng)

1、 The kitchen air supply should be selected in order

廚房補(bǔ)風(fēng)有兩種，一種是無(wú)序送風(fēng)，會(huì)構(gòu)成廚房的作業(yè)環(huán)境惡劣。是在夏季，雖然餐廳內(nèi)通常會(huì)設(shè)備一些部分柜式空調(diào)機(jī)以下降餐廳的室內(nèi)溫度，但室內(nèi)空氣補(bǔ)入廚房，并不能廚房的熱負(fù)荷并下降廚房溫度。

There are two kinds of kitchen air supplement, one is disordered air supply, which will constitute a bad working environment for the kitchen. It is in summer. Although some cabinet air conditioners are usually installed in the restaurant to reduce the indoor temperature of the restaurant, the supplement of indoor air into the kitchen cannot eliminate the heat load of the kitchen and reduce the temperature of the kitchen.

一種是有序送風(fēng)，在廚房的通風(fēng)系統(tǒng)中，多為以下三種補(bǔ)風(fēng)方法：餐廳空調(diào)為全新風(fēng)直流式空調(diào)系統(tǒng)，空調(diào)新風(fēng)首要送入餐廳，然后流入廚房經(jīng)排風(fēng)系統(tǒng)排出室外；將組合式空調(diào)機(jī)組的新風(fēng)一部分直接補(bǔ)入廚房，一部分送入餐廳，并通過(guò)回風(fēng)機(jī)回到空調(diào)機(jī)；用兩臺(tái)機(jī)組分別為餐廳、廚房服務(wù)，其間廚房為全新風(fēng)直流系統(tǒng)，直接補(bǔ)償廚房爐灶的排風(fēng)。

One is orderly air supply. In the ventilation system of the kitchen, there are mainly the following three air supplement methods: the restaurant air conditioner is a fresh air direct-current air conditioning system, and the fresh air of the air conditioner is first sent to the restaurant, and then flows into the kitchen and is discharged outside through the exhaust system; A part of the fresh air of the combined air conditioning unit is directly fed into the kitchen, and a part is fed into the dining room, and returned to the air conditioner through the return fan; Two units are used to serve the dining room and kitchen respectively, and the kitchen is equipped with fresh air DC system to directly compensate for the exhaust of the kitchen stove.

二、合理設(shè)備排煙管道

2、 Reasonable equipment smoke exhaust pipe

廚房排煙風(fēng)管的水平段不宜太長(zhǎng)，一般水平遠(yuǎn)距離不該超過(guò)15m并且要有2%以上的斜度，水平結(jié)尾設(shè)活接頭，以便利收拾油垢。排風(fēng)速度按規(guī)范不得低于 10m/s，以防風(fēng)速過(guò)低使油附著于煙道上，接排風(fēng)罩的支管應(yīng)設(shè)風(fēng)量調(diào)節(jié)閥。

The horizontal section of the kitchen smoke exhaust duct should not be too long. Generally, the horizontal distance should not exceed 15m and should have a slope of more than 2%. Movable joints should be set at the end of the horizontal to facilitate the cleaning of oil dirt. The exhaust speed shall not be less than 10m/s according to the specification to prevent oil from adhering to the flue due to low wind speed. The branch pipe connected to the exhaust hood shall be equipped with an air volume regulating valve.

三、合理運(yùn)用排煙設(shè)備。

3、 Use smoke exhaust equipment reasonably.

廚房排煙設(shè)備要求其外型美麗大方，排煙作用好，能與不同風(fēng)格的廚房家具裝飾匹配等特點(diǎn)，運(yùn)用方法如下：

The kitchen smoke exhaust equipment is required to have beautiful and generous appearance, good smoke exhaust effect, and can match the decoration of kitchen furniture with different styles. The application method is as follows:

運(yùn)用時(shí)，一般應(yīng)在翻開(kāi)燃?xì)庠钋?—2分鐘發(fā)起飯館廚房排煙設(shè)備。發(fā)起時(shí)好使用高速檔發(fā)起，發(fā)起后可根據(jù)廚房煙氣大小變化高速或低速；

When using, the smoke exhaust equipment in the restaurant kitchen should be started 1-2 minutes before turning on the gas cooker. When starting, use the high gear to start. After starting, you can change the high speed or low speed according to the size of kitchen smoke;

燃?xì)庠顟?yīng)在廚房排煙設(shè)備正下方，抽煙作用好；

The gas cooker should be directly below the kitchen smoke exhaust equipment, which has a good smoking effect;

廚房排煙設(shè)備應(yīng)在做完飯燃?xì)庠罘忾]后持續(xù)作業(yè)3分鐘或更長(zhǎng)，保證把房間空氣換新一次；

The kitchen smoke exhaust equipment shall continue to operate for 3 minutes or more after the gas stove is closed to ensure that the room air is renewed once;

運(yùn)用時(shí),距廚房排煙設(shè)備更近的窗戶應(yīng)關(guān)嚴(yán)，把門(mén)開(kāi)一條縫，防止構(gòu)成比較大的空氣對(duì)流,并能及時(shí)補(bǔ)償廚房?jī)?nèi)空氣。

When using, the window nearest to the kitchen smoke exhaust equipment should be closed tightly, and the door should be opened with a seam to prevent the formation of relatively large air convection, and can timely compensate for the air in the kitchen.

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