专注通风管道加工·排烟罩

In kitchen ventilation engineering, smoke exhaust fans and oil fume purification equipment consume a large amount of power, and the effect of fan ventilation is not good. Reason: All exhaust hood pipes in the overall kitchen are finally concentrated in a large air duct system, where a large oil fume purification device and a large fan are used for ventilation. As a result, as long as there is a kitchen stove to use, the exhaust fan and oil fume purifier must be turned on. As a result, not only the exhaust effect of the fan is not good, but also the power consumption is high. In high-end hotels, the annual electricity consumption for kitchen ventilation accounts for about 2.8% of the total annual consumption.

解决措施：按具体情况分成两、三个系统，或采用变速风机，在高峰负荷时全开。厨房炉灶使用的高峰时间约为4~5小时，而其余时间为加工及准备或卫生时间，不需要大的排风量。

Solution: According to specific circumstances, it can be divided into two or three systems, or variable speed fans can be used to fully open during peak load. The peak time for kitchen stoves to be used is approximately 4-5 hours, while the rest of the time is processing and preparation or hygiene time, requiring no large exhaust air volume.

问题二：酒店厨房的送风系统采用的是以下几种方式 ：

Question 2: The air supply system for the hotel kitchen adopts the following methods:

1、空气处理方式用了部分回风；

1. The air treatment method uses partial return air;

2、采用了风机盘管；

2. Fan coil unit is adopted;

3、厨房内不设送风系统，而是设了单体冷风机。使用不到一年就效率大减，使厨房温度太高。 原因：这些设备本身均有水冷式表面冷却器或直接蒸发式表面冷却器。厨房内的空气直接与冷却器接触，油雾很快就会污染和堵塞表冷器上翅片的间隙，使其风量大减，致使厨房内温度太高，效果差。

3. The kitchen is not equipped with an air supply system, but with a single air cooler. The efficiency is greatly reduced after less than a year of use, making the kitchen temperature too high. Cause: These devices themselves have water cooled surface coolers or direct evaporative surface coolers. The air in the kitchen is directly in contact with the cooler, and the oil mist will soon contaminate and clog the gap between the fins on the surface cooler, greatly reducing its air volume, causing the temperature in the kitchen to be too high and the effect to be poor.

解决措施：在厨房的送新风系统中，不能用回风。只能用直流式系统。根据室外条件可以用直流空调系统，也可为直流送风系统。窗式或柜式空调器在厨房内不宜采用。

Solution: In the fresh air supply system of the kitchen, return air cannot be used. Only DC type systems can be used. Depending on outdoor conditions, either a DC air conditioning system or a DC air supply system can be used. Window or cabinet type air conditioners are not suitable for use in kitchens.

问题三：厨房用风机盘管降温失败。厨房内设有炉灶排气系统及新风补充系统，还有风机盘管降温系统。刚投产时，效果挺好，一年之后，温度降不下来，有时达35℃以上，工作人员难以忍受。 原因：经检查了解，发现厨房内油雾、水蒸气均大，特别是煤气燃烧后的油烟附着在盘管表面，使其传热系数大大下降，冷却效果越来越差。

Problem 3: Kitchen fan coil cooling failed. The kitchen is equipped with a stove exhaust system, a fresh air supplement system, and a fan coil cooling system. When it was first put into production, the effect was very good. After a year, the temperature could not drop, sometimes reaching over 35 ℃, which was unbearable for the staff. Cause: Upon inspection, it was found that the oil mist and water vapor in the kitchen were both large, especially the oil fume after gas combustion adhered to the surface of the coil, which greatly reduced its heat transfer coefficient and worsened the cooling effect.

解决措施：将风机盘管在厨房内的回风口堵上，再用管道将餐厅的空气引作厨房风机盘管的回风，同时减少室外空气的送入量。（厨房设不能采用风机盘管系统）

Solution: Plug the fan coil at the return air port in the kitchen, and then use pipes to guide the air from the dining room as the return air for the kitchen fan coil, while reducing the amount of outdoor air delivered. (Fan coil system cannot be used in kitchen design)

问题四：厨房的煤气灶火苗往灶门外喷，影响正常使用。 原因：厨房内的进风量和排风量比例不当，使厨房的负压过高所致。

Problem 4: The kitchen gas stove fires outside the kitchen door, affecting normal use. Cause: Improper ratio of air intake and exhaust in the kitchen, resulting in excessively high negative pressure in the kitchen.

解决措施：设有机械排风系统的厨房，应考虑补充进气。厨房的负压值，不得大于0.5mm水柱。负压过大炉灶会倒风，即炎苗往外喷。为达此目的，一般情况下送风量应为排风量的85%~95%。

Solution: For kitchens equipped with mechanical exhaust systems, supplementary air intake should be considered. The negative pressure value of the kitchen shall not be greater than 0.5mm water column. Excessive negative pressure in the stove will cause a downdraft, which means that the inflammation vaccine will spray outward. To achieve this goal, the air supply volume should generally be 85% to 95% of the exhaust air volume.

问题五：厨房操作间与餐厅之间串问。厨房与餐厅相邻，使人产生不舒服的感觉，使得餐厅的环境质量不够清香幽雅。 原因：厨房及餐厅的气流组织不好，应当是厨房负压，餐厅正压。而有时由于厨房开了窗，造成厨房的空气流入餐厅，以致使两者之间到处串味。

Question 5: Interrogation between the kitchen operation room and the dining room. The kitchen is adjacent to the restaurant, creating an uncomfortable feeling, making the environmental quality of the high-end restaurant not fragrant and elegant enough. Reason: The airflow in the kitchen and restaurant is not well organized, which should be due to negative pressure in the kitchen and positive pressure in the restaurant. Sometimes, due to the opening of windows in the kitchen, the air from the kitchen flows into the dining room, resulting in a cross flavor between the two.

解决措施：要防止厨房气味倒灌，除了在厨房和餐厅之间要设走道过渡之外，厨房排风量60%要靠餐厅来补。即把厨房补风量的60%送到餐厅，然后再由餐厅流到厨房。但要注意气流由餐厅流入厨房在经过配餐口时的风速不得大于1m/s。

Solution: To prevent kitchen odor from pouring back, in addition to setting up a walkway transition between the kitchen and the dining room, 60% of the kitchen exhaust air volume needs to be supplemented by the dining room. That is, 60% of the supplementary air volume in the kitchen is sent to the dining room, and then flows from the dining room to the kitchen. However, it should be noted that the wind speed when the airflow flows from the dining room into the kitchen and passes through the catering opening should not exceed 1m/s.

问题六：酒店的会议厅有厨房炒菜味道。 原因：厨房的排气出口与空调的室外进风口相距较近，而且进风口是设在排气口的下风向。结果造成进风不清洁，以致把厨房的气味送入建筑物内，造成“串味”。

Question 6: The conference hall of a high-end hotel smells like cooking in the kitchen. Reason: The exhaust outlet of the kitchen is relatively close to the outdoor air inlet of the air conditioner, and the air inlet is located in the downwind direction of the exhaust outlet. As a result, the intake air is not clean, leading to the introduction of kitchen odor into the building, resulting in a "cross flavor".

解决措施：新风进口应设在空气比较洁净的地方，并宜设在排风口的上风侧，且应比排风口低。在民用建筑中尽量避免进风口与厨房排气口设在同一方向。

Solution: The fresh air inlet should be located in a place with relatively clean air, and should be located on the windward side of the exhaust outlet, and should be lower than the exhaust outlet. Try to avoid setting the air inlet in the same direction as the kitchen exhaust in civil buildings.

更多的关于济南厨房排烟的问题或者详细的内容，请进入我们公司的网站：http://www.jnqsg.com网站中会有很多的内容仅供参考。

For more questions or detailed information about Jinan kitchen smoke exhaust, please visit our company's website: http://www.jnqsg.com There will be a lot of content on the website for reference only.