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济南厨房排风罩设计在2023年的几个新方向!

来源:http://www.jnqsg.com/     发布时间:2023-01-19  

厨房排风罩有两种基本类型:伞形罩和侧吸罩。排风罩的设计应符合下列要求:如图2.6-7所示,排风罩的平面尺寸应比炉灶边尺寸大100mm(注:长边及短边各大出100mm),排风罩的下沿距炉灶面的距离不宜大于1.0m,排风罩的高度不宜小于600mm。
There are two basic types of kitchen exhaust hood: umbrella hood and side suction hood. The design of the exhaust hood shall meet the following requirements: as shown in Figure 2.6-7, the plane size of the exhaust hood shall be 100mm larger than the size of the stove edge (note: the long side and the short side shall be 100mm larger), the distance from the lower edge of the exhaust hood to the stove surface shall not be greater than 1.0m, and the height of the exhaust hood shall not be less than 600mm.
1. 排风罩的更小排风量应按以下计算的大值选取:
1. The minimum exhaust air volume of the exhaust hood shall be selected according to the maximum value of the following calculation:
(1)按公式计算
(1) Calculated by formula
L = 1000×P×H
L = 1000 × P × H
式中L---排风量,m3/h;
Where, L - exhaust air volume, m3/h;
P---罩子的周边长(靠墙侧的边不计),m;
P -- perimeter length of the cover (excluding the side near the wall), m;
H---罩口距灶面的距离,m。
H -- distance from the hood to the cooking surface, m.
(2)按罩口断面的吸风速度不小于0.5m/s计算的风量。
(2) The air volume calculated according to the suction speed of the hood opening section not less than 0.5m/s.
2. 厨房常用排风罩有简单伞形排风罩、带补风的伞形排风罩、洗涤式排烟罩。
2. The common exhaust hoods in the kitchen include simple umbrella-shaped exhaust hoods, umbrella-shaped exhaust hoods with air supplement, and washing-type smoke exhaust hoods.
(1)简单排风罩主要是吸走灶面上的上升气流,罩内装有过滤器,过滤器常用的金属网油雾过滤器面风速一般控制在0.7~2.4m/s之间。
(1) The simple exhaust hood is mainly used to absorb the updraft on the kitchen surface. The hood is equipped with a filter. The air speed on the surface of the metal mesh oil mist filter commonly used by the filter is generally controlled between 0.7~2.4m/s.
(2)GB50189第4.4.5条规定,厨房热加工间宜采用补风式油烟排气罩。带补风的伞形排风罩一般送风口风速在0.50~1.0m/s之间,风口形式多为可调式百叶送风口;带补风的排风罩效果较好的是向下送式。
(2) Article 4.4.5 of GB50189 stipulates that the kitchen hot processing room should adopt the air-releasing lampblack exhaust hood. The wind speed of the umbrella-shaped exhaust hood with air supplement is generally 0.50~1.0m/s, and the air outlet is mostly adjustable shutter air outlet; The exhaust hood with make-up air has a better effect.
(3)洗涤式排烟罩是对排气中除去热、油烟、灰尘及气味等,从灶具上抽出的带油雾的空气迅速地流经风机吸入口,而进入排风洗涤室,除油后将相当干净的空气进入排风管道中。这种罩子在水压为0.32MPa,水温为19℃时,其除油效率为93%;除烟及除气味效率为55%。罩内装有过滤器,过滤器应便于清洗和更换,常用的金属油过滤器过滤风速一般控制在0.7~2.4m/s之间。
(3) The washing-type smoke exhaust hood is used to remove heat, oil smoke, dust and odor from the exhaust. The air with oil mist drawn from the cooker quickly flows through the fan inlet and enters the exhaust washing room. After oil removal, relatively clean air enters the exhaust duct. When the water pressure is 0.32MPa and the water temperature is 19 ℃, the oil removal efficiency of the cover is 93%; The efficiency of smoke and odor removal is 55%. The hood is equipped with a filter, which should be easy to clean and replace. The filtering speed of the commonly used metal oil filter is generally controlled between 0.7~2.4m/s.
济南厨房排烟
3. GB50736第6.3.5条,公共厨房通风应满足以下规定:
3. According to Article 6.3.5 of GB50736, the ventilation of public kitchen shall meet the following requirements:
(1)发热量大且散发大量油烟和蒸汽的厨房设备应设排气罩等局部机械排风设施;其他区域当自然通风达不到要求时,应设置机械通风。
(1) Kitchen equipment with large heat and large amount of oil smoke and steam shall be equipped with exhaust hood and other local mechanical ventilation facilities; Mechanical ventilation shall be provided in other areas when the natural ventilation cannot meet the requirements.
(2)采用机械排风的区域,当自然补风满足不了要求时,应采用机械补风。厨房相对于其他区域应保持负压,补风量应与排风量相匹配,且宜为排风量的80%~90%。严寒和寒冷地区宜对机械补风采取加热措施。
(2) In the area where mechanical ventilation is used, when the natural ventilation cannot meet the requirements, mechanical ventilation shall be used. The kitchen should maintain negative pressure relative to other areas, and the make-up air volume should match the exhaust air volume, and should be 80%~90% of the exhaust air volume. Heating measures should be taken for mechanical air make-up in severe cold and cold areas.
(3)产生油烟设备的排风应设置油烟净化设施,其油烟排放浓度及净化设备的去除效率不应低于国家现行相关标准的规定,排风口的位置应符合该规范第6.6.18条的要求。
(3) Oil fume purification facilities shall be provided for the exhaust of oil fume generating equipment. The oil fume emission concentration and the minimum removal efficiency of the purification equipment shall not be lower than the provisions of the current relevant national standards. The location of the exhaust outlet shall meet the requirements of Article 6.6.18 of this specification.
(4)厨房排油烟风道不应与防火排烟风道共用。
(4) The kitchen oil smoke exhaust duct shall not be shared with the fire and smoke exhaust duct.
(5)排风罩、排油烟风道及排风机设置安装应便于油、水的收集和油污清理,且应采取防止油烟气味外溢的措施。
(5) The exhaust hood, oil fume exhaust duct and exhaust fan shall be set and installed to facilitate the collection of oil and water and the cleaning of oil dirt, and measures shall be taken to prevent the overflow of oil fume odor.
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