专注通风管道加工·排烟罩

In order to ensure the purification effect, the smoke exhaust air volume is required to be calculated in strict accordance with the suction air speed of the exhaust hood in the actual design, and the suction air speed at the hood opening is generally not less than 0.5m/s. The minimum exhaust air volume is generally calculated by the following formula: L=2000PH

式中：

Where:

L—排风罩排风量，m3/h；

L - exhaust volume of exhaust hood, m3/h;

P—罩口的周长（靠墙的边不计），m；

P - perimeter of the hood (excluding the side against the wall), m;

H—罩口灶口的距离，m。

H - distance from hood opening to stove opening, m.

用上述公式计算出排风量后再按罩口面积核算罩口吸风速度，保证罩口吸风速度不低于0.5m/s。

After calculating the exhaust air volume with the above formula, calculate the air suction speed at the hood according to the hood area to ensure that the air suction speed at the hood is not less than 0.5m/s.

在实际工程设计中，往往采用估计的方法，根据《民用建筑暖通空调设计技术措施》中对厨房通风量的规定，厨房通风量也可按如下换气次数确定：

In actual engineering design, estimation method is often used. According to the regulations on kitchen ventilation in Technical Measures for HVAC Design of Civil Buildings, kitchen ventilation can also be determined according to the following ventilation times:

中餐厨房：L=40-50（次/h）；

Chinese kitchen: L=40-50 (times/h);

西餐厨房：L=30-40（次/h）；

Western food kitchen: L=30-40 (times/h);

职工餐厅：L=25-35（次/h）。

Staff canteen: L=25-35 (times/h).

由于厨房所在建筑物的格局以及厨房在建筑物中位置不同，有条件的厨房应由建筑物的集中空调系统进行有序送风。但目前所遇到的大部分情况是建筑物没有设置厨房的送风系统。许多带餐厅、厨房等的建筑物，仅设计了集中采暖系统而无集中空调系统。当厨房处于工作状态时，排风系统投入运行，厨房内处于负压状态，新风来源包括室外新风渗透和餐厅的空气大量补入厨房。

As the layout of the building where the kitchen is located and the position of the kitchen in the building are different, conditional kitchens should be supplied with air orderly by the central air conditioning system of the building. However, most of the situations encountered at present are that the building does not have a kitchen air supply system. Many buildings with restaurants, kitchens, etc. are only designed with centralized heating system and no centralized air-conditioning system. When the kitchen is in working state, the exhaust system is put into operation, and the kitchen is in negative pressure state. The source of fresh air includes outdoor fresh air infiltration and a large amount of air in the dining room.

厨房排烟管道的水平段不宜太长，一般水平更远距离不应超过15m并且要有2%以上的坡度，水平末端设活接头，以方便清理油垢。排风速度按规范不得低于10m/s，以防风速过低使油附着于烟道上，接排风罩的支管应设风量调节阀。

The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the maximum horizontal distance should not exceed 15m and should have a slope of more than 2%. A movable joint should be set at the horizontal end to facilitate the cleaning of oil dirt. The air exhaust speed shall not be less than 10m/s according to the specification to prevent oil from adhering to the flue due to low wind speed. The branch pipe connected to the exhaust hood shall be equipped with an air volume regulating valve.

济南排烟罩专注行业多年,更多关注通风管道,油烟净化器，厨房排烟方案的知识请继续关注我们的网站：http://www.jnqsg.com

Jinan smoke exhaust hood has been dedicated to the industry for many years. For more information about ventilation ducts, oil smoke purifiers and kitchen smoke exhaust schemes, please continue to pay attention to our website: http://www.jnqsg.com