The most common exhaust systems for canteens and dining kitchens include smoke exhaust hoods, oil mesh hoods, water fume hoods, oil fume purification integrated machines, fresh air outlets, pipelines, elbows, brackets, fire dampers, purifiers, fans, etc.
The design principles and division of the fume exhaust and ventilation system for commercial catering kitchens should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc., to ultimately determine the most suitable, scientific, and reasonable solution.
The design points of smoke exhaust in the canteen kitchen: In terms of kitchen design, the ventilation equipment and smoke exhaust fan of the kitchen should also be considered. Whether the oil smoke in the kitchen can be discharged normally depends on the specific conditions of the three-dimensional space and equipment of the kitchen,
If the exhaust air volume is too small, the kitchen will be filled with smoke, and it may even affect physical and mental health.
The smoke exhaust system in the cafeteria and kitchen should also take into account the fresh air supply system. Will the endpoint of the discharge affect residents? All items need to meet relevant standards in order to operate;
For example, with the increasing demand for clear kitchens and bright stoves, people are also demanding higher standards for catering. Therefore, in order to operate catering related industries such as canteens, food cities, restaurants, restaurants, hotels, and high-end clubs, relevant policies and standards should be considered and implemented according to the requirements at the beginning of construction