The air supply system of the kitchen ventilation and smoke exhaust system should first calculate the exhaust air volume, which is mainly determined according to the size of the main kitchen, the number of stoves, the size and specification of the smoke hoods, the length and loss of the pipes, and the amount of pollutants released;
The cooking fume emission standard of the catering industry requires that the air volume required by each stove is 2000m3/h, that is, the number of stoves * 2000 can be calculated.
If calculated according to the length of the hood, it can be calculated as 2500m/ H The exhaust air volume of the kitchen hood can be calculated through calculation. Of course, the length of the pipe, the cross-sectional area, and the number of elbows should also be considered. At the beginning of the design, the matching air volume should be slightly larger.
The design principle and division of lampblack ventilation system for commercial catering kitchen should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operation cost, production process, etc., to finally determine the most suitable, scientific and reasonable scheme.
For different function rooms, such as equipment exhaust close to each other and with the same use period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and general ventilation systems shall be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and the preparation and cleaning work are also required.
In the design of smoke exhaust and air supplement for commercial kitchens, attention should also be paid to: the function, area, ventilation requirements, fire regulations, etc. of commercial kitchens;
In the planning of commercial kitchen, ventilation is crucial. It is not only necessary to keep the smell of the kitchen away from the restaurant, but also necessary to keep the air circulation in the kitchen at a proper temperature. Therefore, ventilation is an important guarantee.
Composition of kitchen smoke exhaust system The kitchen smoke exhaust system is mainly composed of smoke collecting hood, smoke exhaust pipe, oil smoke purifier, smoke exhaust fan (including silencer) and all air make-up equipment in the kitchen. The type and operation method of oil smoke purifier can be selected according to the actual situation.
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