1、 Orderly air supply shall be selected for kitchen air supplement
There are two kinds of air supplement in the kitchen. One is the disordered air supply, which will cause a bad working environment in the kitchen. In summer, although some local cabinet air conditioners are usually installed in the dining room to reduce the indoor temperature of the dining room, 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 supply modes: the restaurant air conditioner is a fresh air direct-current air conditioning system. The fresh air from the air conditioner is first sent to the restaurant, and then flows into the kitchen and is discharged from the 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. The kitchen is a fresh air DC system, which directly supplements the exhaust of the kitchen stove.
2、 Reasonable installation of smoke exhaust pipe
The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the horizontal distance should not exceed 15m and should have a slope of more than 2%. The horizontal end should be equipped with a flexible joint 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 appearance, good smoke exhaust effect, and can match the decoration of kitchen furniture with different styles. The use method is as follows:
1. In use, the smoke exhaust equipment in the hotel kitchen should be started 1-2 minutes before the gas stove is opened. When starting, use the high gear to start. After starting, the high speed or low speed can be changed according to the size of kitchen smoke;
2. The gas cooker should be directly below the kitchen smoke exhaust equipment, and the smoking effect is good;
3. The kitchen smoke exhaust equipment shall continue to work for 3 minutes or more after the gas stove is closed after the meal, to ensure that the room air is renewed;
4. 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 supplement the air in the kitchen.
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