什么是厨房排烟呢？按要求在建筑中须设置的所有排烟设施组成的系统叫厨房排烟系统。那么厨房排烟系统如何进行标准的排烟呢？下面
济南厨房排烟厂家为您讲解。
What is kitchen smoke? The system consisting of all smoke exhaust facilities that must be set in the building as required is called kitchen smoke exhaust system. How does the kitchen smoke exhaust system conduct standard smoke exhaust? Next, Jinan kitchen smoke exhaust manufacturer will explain to you.
在餐饮业，排烟系统是由烟罩、排烟烟道、止回阀，排烟风机，油烟净化器系统等组成。其任务是排出餐饮食堂厨房在炒制菜品的过程中产生的大量烟气。中餐本身炒制的烟雾就比较大，对于厨房来讲工作人员很多，烟气过大也会影响工作和人体健康，所以须保证产生的烟气尽快有效的实现排放。现在人们已经清楚地认识到设计安装好新风排烟系统和确保系统的性能长期良好运行的重要性和必要性。
In the catering industry, smoke exhaust system is composed of smoke hood, smoke exhaust flue, check valve, smoke exhaust fan, oil smoke purifier system, etc. Its task is to discharge a large amount of smoke generated in the cooking process of the dining hall kitchen. The smoke produced by cooking Chinese food is relatively large. For the kitchen, there are many workers. Excessive smoke will also affect work and human health, so it is necessary to ensure that the smoke generated can be effectively discharged as soon as possible. Now people have clearly realized the importance and necessity of designing and installing the fresh air smoke exhaust system and ensuring the long-term good operation of the system.
关于餐饮业商用厨房排烟管道制作也是很讲究的，需要根据商用厨房内部的厨房设备炒灶，低汤灶，蒸饭车，烤箱，煲仔炉，大锅灶等数量的多少进行设计，管道的横截面大小、厨房排烟的排烟总量、以及新风补风量的大小，现场的安装条件等都是关乎决定这厨房排烟效果的因素，厨房设计之初须根据厨房设备炉具、进行勘察现场条件，这样厨房排烟才会有良好的效果。
The production of smoke exhaust pipes for commercial kitchens in the catering industry is also very particular. It needs to be designed according to the number of cooking stoves, low soup stoves, rice steamers, ovens, cooking stoves, large cooking stoves and other kitchen equipment in the commercial kitchen. The cross-sectional size of the pipes, the total amount of smoke exhaust from the kitchen, the size of the fresh air make-up volume, the on-site installation conditions and other factors are all related to determining the smoke exhaust effect of the kitchen, At the beginning of kitchen design, survey the site conditions according to kitchen equipment and stoves, so that the kitchen smoke will have a good effect.
一般来说厨房排烟管道的水平段不宜太长，一般水平远距离不应超过15m并且要有2%以上的坡度，水平末端设活接头，厨房油烟净化器以及排烟管道需要定期进行清洗，以达到要求。排风速度按规范不得低于10m/s，以防风速过低使油附着于烟道上，接排风罩的支管应设风量调节阀。
Generally speaking, the horizontal section of the kitchen smoke exhaust pipe should not be too long, the general horizontal distance should not exceed 15m and should have a slope of more than 2%. The horizontal end should be equipped with a movable joint. The kitchen fume purifier and smoke exhaust pipe should be cleaned regularly to meet the environmental requirements. The air 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.
Therefore, the importance of kitchen smoke exhaust is self-evident. For the catering industry, smoke exhaust industry has been paid more and more attention, which has an important factor that cannot be ignored in the catering business process. Come to our website if you need http://www.jnqsg.com Consult and understand!
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