In the catering industry, the kitchen smoke exhaust system has always been a top priority that deserves great attention. A good kitchen smoke exhaust system can not only greatly improve the efficiency of the kitchen, but also greatly improve the working environment of the whole kitchen. Therefore, a well functioning kitchen smoke exhaust system is of great significance. Let's talk about the design and installation of kitchen smoke exhaust.
At present, the essence of the kitchen smoke exhaust system in the industry is to deal with the smoke problem. Usually, the point-to-point analysis method can be divided into three parts. The first is the one-to-one smoke system analysis, which mainly deals with individual restaurants. For each independent smoke system, smoke ventilation ducts, fans, and purifiers are not used between users.
The second is the many to one decentralized lampblack system, which is very easy to understand. Many companies share a lampblack system and share a unified ventilation duct. It is more common in Jinan ventilation duct undertaken by Shandong Xinshun ventilation and smoke exhaust, but there is a little difference from one-to-one. Each independent unit can set its own exclusive lampblack fan and lampblack purifier.
The third is the many to one centralized area lampblack management system. Many catering units share a set of lampblack system, and each independent unit shares ventilation ducts, lampblack purifiers, fans, etc., and adopts the high-altitude lampblack purification system, because at this level, it is usually set on the roof. The above three lampblack systems are also our common models over the years.
The premise of the design is full consideration. Because the principles are interlinked, the design of smoke exhaust in Jinan kitchen should closely focus on two core points, namely, smoke exhaust and purification, which can be considered from three links: smoke storage, smoke purification, and transportation through pipelines.
The flue gas storage is mainly carried out under the action of the smoke hood and the fan. The flue gas absorbed by the fan is transported to the ventilation duct, and the oil smoke is purified and discharged into the air under the action of the re purifier. In the whole process, if the purification effect is considered, the effect of the oil smoke purifier with large air volume is more obvious. Secondly, there is another point that cannot be ignored, that is, the size of the ventilation duct on the smoke hood, the size of the flange, and the power of the fan will affect the final smoke exhaust effect. These factors work together.
In the Chinese kitchen space, each of the eight major cuisines has its own way, but the consideration of cooking relationship and smoke exhaust is a big problem that cannot be ignored. In the cooking room, the requirements for fresh air are relatively light, but we also pay more attention to the exhaust effect. The two links of design and installation should be analyzed in combination with the specific problems of the above problems. Come to the website for more relevant content http://www.jnqsg.com Consult.