1、 Length of kitchen smoke exhaust pipe
The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the distance from the far horizontal should not exceed 15m, and the slope should be at least 2%. There is a flexible joint at the horizontal end to facilitate grease removal. According to the specification, the exhaust speed shall be at least 10m/s, and air shall be provided in the branch pipe connected with the exhaust hood to prevent oil from adhering to the chimney due to low wind speed.
2、 Rationality of design and installation of kitchen smoke exhaust pipe
Engineering experience shows that the wind speed of the main exhaust flue shall not exceed 15m/s. Otherwise, after a period of operation (such as one year later), the smoke exhaust system is easy to become blunt. During the operation of the oil fume purifier, in most cases, the ventilation area of the exhaust pipe is insufficient, and the gas flow rate in the pipe is above 15m/s.
3、 Reasons for blockage of smoke exhaust pipe
1. As the smoke exhaust pipe needs to pass through the building beam, the ventilation sectional area of the pipe becomes smaller and the sectional resistance becomes larger, thus blocking the airflow.
2. When the smoke exhaust pipe passes through the building beam or avoids other equipment pipes, the cross section of the smoke exhaust pipe is lower than the plane of the entire smoke exhaust pipe. After a period of use, the oil-water mixture will accumulate in the lower part of the exhaust pipe, directly affecting the smoothness of the exhaust.
3. The cooking fume from kitchens on different floors is discharged through the same main pipe. The kitchen on the floor near the air outlet has better smoke exhaust effect, while the kitchen on the lower floor is not smooth.