As we all know, the kitchen smoke exhaust system is very complex. Since it is a system, there are strict rules and requirements for the planning, the size of the fan, the advanced level of the hood, the treatment technology of the lampblack, and the supporting life-saving and gas protection, including the lampblack purifier and fan at the end.
We sorted out several key points of kitchen smoke exhaust duct system planning:
1、 The kitchen air supply should be selected in order
There are two kinds of kitchen air supplement, one is disordered air supply, which will constitute a bad working environment for the kitchen. It is in summer. Although some cabinet air conditioners are usually installed in the restaurant to reduce the indoor temperature of the restaurant, the supplement of indoor air into the kitchen cannot eliminate the heat load of the kitchen and reduce the temperature of the kitchen.
One is orderly air supply. In the ventilation system of the kitchen, there are mainly the following three air supplement methods: the restaurant air conditioner is a fresh air direct-current air conditioning system, and the fresh air of the air conditioner is first sent to the restaurant, and then flows into the kitchen and is discharged outside through the exhaust system; A part of the fresh air of the combined air conditioning unit is directly fed into the kitchen, and a part is fed into the dining room, and returned to the air conditioner through the return fan; Two units are used to serve the dining room and kitchen respectively, and the kitchen is equipped with fresh air DC system to directly compensate for the exhaust of the kitchen stove.
2、 Reasonable equipment smoke exhaust pipe
The horizontal section of the kitchen smoke exhaust duct should not be too long. Generally, the horizontal distance should not exceed 15m and should have a slope of more than 2%. Movable joints should be set at the end of the horizontal to facilitate the cleaning of oil dirt. The 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.
3、 Use smoke exhaust equipment reasonably.
The kitchen smoke exhaust equipment is required to have beautiful and generous appearance, good smoke exhaust effect, and can match the decoration of kitchen furniture with different styles. The application method is as follows:
When using, the smoke exhaust equipment in the restaurant kitchen should be started 1-2 minutes before turning on the gas cooker. When starting, use the high gear to start. After starting, you can change the high speed or low speed according to the size of kitchen smoke;
The gas cooker should be directly below the kitchen smoke exhaust equipment, which has a good smoking effect;
The kitchen smoke exhaust equipment shall continue to operate for 3 minutes or more after the gas stove is closed to ensure that the room air is renewed once;
When using, the window nearest to the kitchen smoke exhaust equipment should be closed tightly, and the door should be opened with a seam to prevent the formation of relatively large air convection, and can timely compensate for the air in the kitchen.
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