专注通风管道加工·排烟罩

The smoke exhaust and ventilation design of catering kitchens is an important step to ensure air circulation in the kitchen and eliminate smoke, oil fumes, and odors. The following are the key considerations for smoke exhaust and ventilation design in general catering kitchens:

确定通风需求：根据厨房的大小、烹饪设备的数量和类型，确定适当的通风量需求。通常，厨房的通风量应满足当地建筑规范和卫生要求。

Determine ventilation requirements: Determine appropriate ventilation requirements based on the size of the kitchen, the number and type of cooking equipment. In general, the ventilation rate of the kitchen should meet the local Building code and sanitary requirements.

排烟系统设计：

Smoke exhaust system design:

a. 确定排烟通道的路径和布局，通常应将排烟通道直接连接到室外，远离通风窗户和进风口。

a. Determine the path and layout of the smoke exhaust passage, usually connecting it directly to the outside, away from ventilation windows and air intakes.

b. 使用合适的排烟罩或排烟罩组合，覆盖烹饪设备上方，以收集并导出烟雾和油烟。

b. Use a suitable smoke exhaust hood or combination of smoke exhaust hoods to cover the cooking equipment to collect and export smoke and fumes.

c. 考虑使用烟雾净化装置或油烟净化设备，以提高排烟效果和净化空气质量。

c. Consider using smoke purification devices or oil fume purification equipment to improve smoke exhaust efficiency and purify air quality.

进风系统设计：

Air intake system design:

a. 确保厨房内有足够的进风口，以补充排烟时的空气流入。进风口应位于离排烟通道远的地方，以避免烟雾和异味逆流。

a. Ensure that there are sufficient air intakes in the kitchen to supplement the air flow during smoke exhaust. The air inlet should be located far away from the smoke exhaust duct to avoid backflow of smoke and odors.

b. 考虑使用过滤器和风幕机等设备，以过滤进入厨房的空气并防止外部污染物进入。

b. Consider using equipment such as filters and air curtains to filter the air entering the kitchen and prevent external pollutants from entering.

风机选择和布置：

Fan selection and layout:

a. 选择适当的风机类型和风机容量，以满足通风需求并确保足够的排风效果。

a. Select the appropriate fan type and capacity to meet ventilation needs and ensure sufficient exhaust effectiveness.

b. 风机的布置应使其与排烟通道和排烟罩相连，以有效地抽出烟雾和油烟。

b. The layout of the fan should be connected to the smoke exhaust channel and hood to effectively extract smoke and oil fumes.

排烟管道和风道设计：

Smoke exhaust duct and air duct design:

a. 确保排烟管道和风道的直径、材质和布局满足建筑规范和通风要求。

a. Ensure that the diameter, material and layout of smoke exhaust pipes and air ducts meet the Building code and ventilation requirements.

b. 避免管道和风道弯曲和阻塞，以确保顺畅的空气流动和排烟效果。

b. Avoid bending and blocking of pipelines and air ducts to ensure smooth air flow and smoke exhaust effect.

措施：

Safety measures:

a. 安装火灾报警系统和排烟控制系统，以监测和控制厨房内的烟雾和火灾风险。

a. Install a fire alarm system and smoke exhaust control system to monitor and control smoke and fire risks in the kitchen.

感谢您的阅读，此文的文章来源：济南厨房排烟更多的内容和问题请点击： http://www.jnqsg.com我们会继续努力的为您提供服务，感谢您的支持！

Thank you for reading. The source of this article is Jinan Kitchen Smoke Exhaust. For more information and questions, please click on: http://www.jnqsg.com We will continue to work hard to provide you with services. Thank you for your support!