专注通风管道加工·排烟罩

The most common exhaust systems for canteens and dining kitchens include smoke exhaust hoods, oil mesh hoods, water fume hoods, oil fume purification integrated machines, fresh air outlets, pipelines, elbows, brackets, fire dampers, purifiers, fans, etc.

厨房抽风排烟系统送风系统要计算清楚排风量，主要依据主厨房的尺寸、炉灶的数量、烟罩的大小规格、管道的长度和损耗，污染物的释放量来确定的；

The air supply system of the kitchen exhaust system should first calculate the exhaust air volume, mainly based on the size of the main kitchen, the number of stoves, the size and specifications of smoke hoods, the length and loss of pipelines, and the release of pollutants;

饮食业油烟排放标准要求每一炉灶需风量2000m3/h，即炉灶数量*2000就可以算出来。

The Foodservice lampblack emission standard requires that each stove needs 2000m3/h air volume, that is, the number of stoves * 2000 can be calculated.

若根据烟罩长度计算，可以按照2500m?/h计算就能算出厨房烟罩的排风量，当然还要考虑管道的长度，横截面积，弯头的数量，在设计初期尽可能的去匹配的风量稍微大一些。

If calculated based on the length of the hood, it can be calculated as 2500m/ By calculating h, the exhaust air volume of the kitchen hood can be calculated, and of course, the length of the pipeline, cross-sectional area, and number of bends should also be considered. In the early design stage, it is advisable to match the air volume slightly higher.

商用餐饮厨房抽排油烟通风系统设计原则和划分要与客户的投资方向、投资预算、能源效率、能源消耗、运行费用、生产流程等结合起来，更终确定一个更适合、科学、合理的方案。

The design principles and division of the fume exhaust and ventilation system for commercial catering kitchens should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc., to ultimately determine the most suitable, scientific, and reasonable solution.

对于不同的功能间，如相互临近且使用时段相同的设备排风可以设计在同一系统里，以节省投资，节约能源。另外,局部通风和通风系统要分开设计和运行,避免炉灶没有工作而切配准备和卫生清理工作时也要运行局部通风的不经济使用情况。

For different functions, such as equipment exhaust that is close to each other and has the same usage period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and comprehensive ventilation systems should be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and preparation and hygiene cleaning work are also carried out.

商用厨房排油烟及补风设还要注意：商用厨房的功能、面积、通风要求、消防规定等；

When designing the exhaust and air supply of commercial kitchens, attention should also be paid to the functions, area, ventilation requirements, fire regulations, etc. of commercial kitchens;

在商业厨房规划中，通风是关重要的，既不能让厨房的气味跑到餐厅，又有必要保持厨房的空气流通，温度适宜，所以通风性是重要保证。

In the planning of commercial kitchens, ventilation is crucial. It is not only necessary to prevent kitchen odors from entering the restaurant, but also to maintain air circulation and appropriate temperature in the kitchen. Therefore, ventilation is an important guarantee.

厨房排烟系统的构成厨房的排烟系统主要由集烟罩、排烟管道、油烟净化器、排烟风机(含消音器)和厨房全体补风设备构成，油烟净化器的类型和运转方法能够依据实际情况进行选择。

The composition of the kitchen smoke exhaust system is mainly composed of a smoke collection hood, smoke exhaust duct, oil fume purifier, smoke exhaust fan (including silencer), and all kitchen air supply equipment. The type and operation method of the oil fume purifier can be selected based on the actual situation.