1.整个厨房排气管的通风面积不够，风速过高，应设置在10米/秒-15米/秒。大多数情况下，整个厨房排气管排气不畅的原因是排气风速超过15米/秒.
1. The ventilation area of the entire kitchen exhaust pipe is not enough and the wind speed is too high. It should be set at 10m/s - 15m/s. In most cases, the reason why the exhaust pipe of the whole kitchen is not smooth is that the exhaust wind speed exceeds 15 meters/second
2.整个厨房的排气管道超过建筑的横梁，横截面积过小，排气阻力加大导致气流不平衡，导致排气效果不佳。
2. The exhaust pipe of the whole kitchen exceeds the beam of the building, the cross-sectional area is too small, and the exhaust resistance is increased, resulting in the imbalance of air flow, resulting in poor exhaust effect.
3.在排气管的设计过程中，有一部分低于整个厨房排气管的平面高度，导致这里长期积油污染，导致排气不畅。
3. During the design of the exhaust pipe, a part of it is lower than the plane height of the exhaust pipe in the whole kitchen, resulting in long-term oil pollution and poor exhaust.
三、局部排气部位及要求
3、 Local exhaust parts and requirements
1.中餐厨房：
1. Chinese kitchen:
其烹饪热值和排烟量一般较大，排烟罩一般选用济南厨房排烟罩。为了减少油烟对环境的影响，可以使用抽油烟机。
Its cooking heat value and smoke exhaust volume are generally large, and the smoke exhaust hood is generally selected from Jinan kitchen. In order to reduce the impact of lampblack on the environment, lampblack extractors can be used.
2.烹饪室：
2. Cooking room:
这里对新鲜空气的要求不高，但排气效果一定要更好。否则，蒸汽会充满整个车间，影响厨师的工作。主要废气是水蒸气，可以直接排放，无需使用净化装置。
The requirement for fresh air is not high, but the exhaust effect must be better. Otherwise, the steam will fill the whole workshop and affect the work of the chef. The main waste gas is water vapor, which can be discharged directly without using purification device.
3.西餐厨房：
3. Western kitchen:
烹饪的量不是很大，但是需要很多完整的设备，而且排气的量也比中餐厨房小。
The amount of cooking is not very large, but it requires a lot of complete equipment, and the amount of exhaust is also smaller than that of the Chinese kitchen.
4.洗碗间：
4. Dishwashing room:
需要很大的排气量。厨房的补风要求在厨房通风中，应加入一定量的新鲜空气，送风量应考虑为排风量的百分之80-百分之90。厨房的负压不宜大于5Pa，负压过大会导致灶台下降。因此，鼓风机和排气扇都应该有调速的可能。
It needs a lot of exhaust. The make-up air of the kitchen requires that a certain amount of fresh air should be added in the kitchen ventilation, and the air supply volume should be considered as 80% - 90% of the exhaust air volume. The negative pressure in the kitchen should not be greater than 5Pa. Excessive negative pressure will cause the kitchen table to drop. Therefore, both the blower and exhaust fan should have the possibility of speed regulation.
Shandong Shenhe Ventilation Equipment Co., Ltd. focuses on the production of Jinan smoke exhaust hood. For more highlights, please click: http://www.jnqsg.com
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