专注通风管道加工·排烟罩

1. The kitchen and equipment shall be set independently, and each shop kitchen shall be set with a set of lampblack exhaust equipment independently. This way can ensure that each kitchen is independent of each other, and eliminate the smell. It is the best way to use lampblack. However, this way requires more tube wells, and takes up a lot of building area and ceiling space. If the business type is adjusted in the later stage, when adding catering stores, additional vertical shafts are needed, which is difficult and costly to transform.

2.独立设置厨房净化设备，烟道井集中排放。对于多个面积较小的商户，可以采用这种形式，设置独立总排放竖井，每层设置排油烟总管，商户厨房内的油烟经过净化设备及风机，通过总管排入竖井集中排放。这种方式占用建筑面积相对较少，由于需集中排放，距离竖井较远的商铺排油烟横管较长，各个商户自行安装风机的风量和风压难以完全管控，运行时段风量平衡难以较难控制，楼层主风管和竖井内处于正压区，存在“串味”的风险，影响整个项目的室内空气品质。

2. The kitchen purification equipment shall be set independently, and the flue shaft shall be discharged in a centralized manner. For several merchants with small area, this form can be used to set up an independent total discharge shaft, and each floor is set with a main oil smoke exhaust pipe. The oil smoke in the merchant kitchen is discharged into the shaft through the main pipe through purification equipment and fans. This method takes up relatively small building area. Due to the need for centralized emission, the horizontal pipe of lampblack exhaust in shops far away from the shaft is long. It is difficult to fully control the air volume and air pressure of the fans installed by each merchant, and it is difficult to control the air volume balance during the operation period. The main air duct of the floor and the shaft are in the positive pressure zone, which has the risk of "smell", affecting the indoor air quality of the entire project.

3.在第二种方式的基础上，分区域设置排油烟竖井，在烟道井顶部设置集中排油烟风机和二次净化设备，保证足够的风量和风压，同时给后期增加餐饮业态预留余量。这种方式竖井和楼层风管在屋顶风机的作用下均可保持负压， “串味”的风险很小，但这种方式的问题在于屋顶风机的风量较大、耗电量高、风机噪音大、并且各个商户风量平衡难以调节，计量难度较大。

3. On the basis of the second method, lampblack exhaust shafts shall be set up in different areas, and centralized lampblack exhaust fans and secondary purification equipment shall be set up at the top of the flue shaft to ensure sufficient air volume and air pressure, and reserve allowance for the later increase of catering business. In this way, the vertical shaft and floor air duct can maintain negative pressure under the action of the roof fan, and the risk of "odor" is very small. However, the problem of this way is that the wind volume of the roof fan is large, the power consumption is high, the fan noise is large, and it is difficult to adjust the air volume balance of each merchant, which makes it difficult to measure.

综上，对于商业项目较小，餐饮店铺布置分散，排油烟量不大的情况下方案一，因排油烟风量不大，一级净化已足够将油烟净化干净，而店铺分散也无需设置独立竖井，对于商业项目较大，楼层较多，餐饮排油烟风量大，采用方案三，大型商业后期调改可能较大，分区域设置竖井方便后期调改，屋顶二级净化保证净化效率及管井内负压，保证在即使在风管存在漏风情况下，也不油烟味道窜建筑其它区域，保证建筑空气品质。

To sum up, Scheme I is recommended when the commercial projects are small, the catering stores are scattered, and the amount of lampblack is not large. Because the amount of lampblack is not large, the primary purification is enough to clean the lampblack, and there is no need to set up independent shafts when the stores are scattered. Scheme III is recommended when the commercial projects are large, the floors are large, and the amount of lampblack from catering is large. Large commercial projects may have a large amount of lampblack in the later period, and the setting of shafts in different regions is convenient for the later period, The secondary purification of the roof ensures the purification efficiency and the negative pressure in the tube well. It ensures that even in the case of air leakage in the air duct, the smell of lampblack will not escape to other areas of the building, so as to ensure the air quality of the building.

2排油烟系统风量的确定

2. Determination of air volume of lampblack exhaust system

1、计算法厨房通风应该按照排 风的排风量和灶头局部排风的排风量两部分风量来确定，其中厨房通风量应按照室内余热按照热风平衡来确定：

1. Calculation method The kitchen ventilation shall be determined according to the exhaust air volume of the overall exhaust and the exhaust air volume of the local exhaust of the stove. The overall ventilation volume of the kitchen shall be determined according to the elimination of indoor waste heat and the hot air balance:

灶头排风量应按照以下公式计算：

The exhaust air volume of the stove shall be calculated according to the following formula:

厨房总的排风量即为通风量与灶头通风量之和。

The total exhaust air volume of the kitchen is the sum of the overall ventilation volume and the stove ventilation volume.

2、换气次数法当设计前期厨房没有进行计算的条件时，按照《民用建筑暖通空调设计技术措施》中的相关规定，厨房排油烟可按换气次数法确定风量：中餐厨房40-60次/h，西餐厨房30-40次/h，职工餐厅厨房25-25次/h。在暖通设计初始阶段，餐饮业态定位及餐饮铺厨房规划并不确定，前期一般按照换气次数法选择设备及预留管道，上述换气次数对于大、中型餐饮厨房较为合适，但如果店铺面积较小，换气次数法确定的风量与实际需要风量误差较大，一般设定更小风量不小于3000m3/h。

2. Ventilation rate method When there is no condition for calculation in the kitchen at the early stage of design, according to the relevant provisions in the Technical Measures for HVAC Design of Civil Buildings, the air volume of kitchen lampblack can be determined according to the ventilation rate method: 40-60 times/h for Chinese kitchen, 30-40 times/h for Western kitchen, 25-25 times/h for staff dining hall kitchen. At the initial stage of HVAC design, the positioning of catering industry and the planning of catering shop kitchen are uncertain. In the early stage, equipment and reserved pipes are generally selected according to the air exchange rate method. The above air exchange rate is more appropriate for large and medium-sized catering kitchens. However, if the store area is small, the air volume determined by the air exchange rate method has a large error with the actual required air volume. Generally, the minimum air volume is not less than 3000 m3/h.