1. <sup id="raiha"><track id="raiha"></track></sup>
      <ins id="raiha"></ins>




      來源:http://www.deasiled.com/     發布時間:2023-07-29  

      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 air supply system of the kitchen exhaust system should first calculate the exhaust air volume, mainly based on the size of the main kitchen, the number of stoves, the size and specifications of smoke hoods, the length and loss of pipelines, and the release of pollutants;
      The Foodservice lampblack emission standard requires that each stove needs 2000m3/h air volume, that is, the number of stoves * 2000 can be calculated.
      If calculated based on the length of the hood, it can be calculated as 2500m/ By calculating h, the exhaust air volume of the kitchen hood can be calculated, and of course, the length of the pipeline, cross-sectional area, and number of bends should also be considered. In the early design stage, it is advisable to match the air volume slightly higher.
      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.
      For different functions, such as equipment exhaust that is close to each other and has the same usage period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and comprehensive ventilation systems should be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and preparation and hygiene cleaning work are also carried out.
      When designing the exhaust and air supply of commercial kitchens, attention should also be paid to the functions, area, ventilation requirements, fire regulations, etc. of commercial kitchens;
      In the planning of commercial kitchens, ventilation is crucial. It is not only necessary to prevent kitchen odors from entering the restaurant, but also to maintain air circulation and appropriate temperature in the kitchen. Therefore, ventilation is an important guarantee.
      The composition of the kitchen smoke exhaust system is mainly composed of a smoke collection hood, smoke exhaust duct, oil fume purifier, smoke exhaust fan (including silencer), and all kitchen air supply equipment. The type and operation method of the oil fume purifier can be selected based on the actual situation.