For the kitchen in the catering industry, the smoothness of smoke exhaust is directly related to the normal operation of the kitchen, while the oil fume purification is only a mandatory function of purifying air in the kitchen smoke exhaust system. The reasonable matching of the smoke exhaust system and the purifier is the key to ensure the purification efficiency of the oil fume purifier, and it is also a problem that the oil fume purifier designers are easy to ignore. If the smoke exhaust system is not designed properly and the smoke exhaust in the whole kitchen is not smooth, the oil fume purifier will not be installed, even if the oil fume purifier is installed, it will not work normally.
Because there is no calculation basis for matching the oil fume exhaust collection system with the purifier in GB18483-2001, there is no reliable and practical calculation method in the actual design of the oil fume exhaust system and the purifier. Mastering the characteristics of each part of the smoke exhaust system and its impact on the overall smoke exhaust of the kitchen is the prerequisite for the selection and installation of the oil smoke purifier, and is of great significance to ensure the normal operation of the oil smoke purifier.\
The smoke exhaust system of the kitchen is mainly composed of smoke hood, smoke exhaust pipe, oil fume purifier, smoke exhaust fan (including *) and the overall air supply device of the kitchen
The type and operation mode of oil fume purifier can be selected according to the actual situation. Before installing the oil fume purifier, the actual operation parameters of each part of the smoke exhaust system, including the operation resistance and exhaust air volume, should be calculated first. If it is a new project, the impact on the exhaust system after installing the oil fume purifier should be fully considered in the design; If it is a reconstruction project, the exhaust system needs to be re-accounted when installing the oil fume purifier. If necessary, the smoke hood, smoke exhaust pipe and the overall air supply device of the kitchen should be reconstructed and the smoke exhaust fan should be replaced.
Due to the different layout of the building where the kitchen is located and the different location of the kitchen in the building, the conditional kitchen should be orderly ventilated 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 and kitchens have only designed central heating systems without central air-conditioning systems. When the kitchen is in the working state, the exhaust system is put into operation, and the kitchen is in the negative pressure state. The sources of fresh air include outdoor fresh air infiltration and a large amount of air from the restaurant is replenished into the kitchen.
3.1 Disordered air supply
Disordered air supply will cause poor working environment in the kitchen. Especially 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. Due to the large cooking fume in the kitchen, if a local cabinet air conditioner is installed in the kitchen to reduce the temperature in the kitchen, the return air filter of the cabinet air conditioner should be cleaned regularly.
3.2 Ordered air supply
For buildings with centralized air conditioning system, the working environment of the kitchen can be guaranteed, and its air supply is mostly orderly and flexible. In the current kitchen ventilation system, there are mainly the following three air supply modes:
(1) The dining room air conditioner is a fresh air direct-current air conditioning system. The fresh air from the air conditioner is first sent into the dining room, and then flows into the kitchen and is discharged out of the room through the exhaust system. This method has less investment and good heating and ventilation effect in the restaurant. The disadvantage is that a large amount of air-conditioning air will be directly discharged, and the fresh air consumption is large, which is not conducive to energy conservation.
(2) A part of the fresh air from 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. This can partly solve the problem of high energy consumption of fresh air, and at the same time, it has greater flexibility in use. A pressure measuring device can be set in the kitchen. When the kitchen exhaust fans are all working and the negative pressure increases, the electric return air valve will be closed, the return air fan will stop, and the restaurant will supply a large amount of air into the kitchen; When a small number of exhaust fans are turned on or the exhaust fan is not working, and the negative pressure is not very large, the electric return air valve will be opened, and the return air fan will be started to prevent all the air supply from being discharged.
(3) Two units are used to serve the dining room and kitchen respectively. The kitchen is a fresh air direct current system, which directly supplements the exhaust of the kitchen stove, while the dining room is a fresh air system with primary return air. This scheme can ensure the air conditioning effect of the dining room and kitchen, and the kitchen and dining room systems do not interfere with each other. The disadvantage is that the initial investment is large.
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