Classification and principle of air collecting hoods in commercial kitchens

The gas (fume) hood is generally processed as a whole, including filtration, oil collection, water collection and other equipment, mostly made by professional kitchen equipment manufacturers. Its shape should be uniform, beautiful and easy to clean. In the kitchen ventilation, a certain amount of fresh air needs to be added. On the one hand, it can balance the air pressure and avoid excessive negative pressure in the kitchen (generally not greater than 5Pa), and on the other hand, it can reduce the temperature in the kitchen. , Improve the working environment. For the collection of cooking fume, there are mainly three types of gas collecting (smoke) hoods: 1. Simple gas collecting hoods without oil baffle and air supply equipment are suitable for various flexible and mobile places, easy to process and install, and low in price. However, because there is no air supply equipment, the air collection effect is relatively poor, and it is easy for the oil fume to swirl in front of the kitchen staff, and it is easy to cause oil droplets to fall. At present, this kind of equipment is only used in third-tier cities. Many kitchenware factories are reluctant to make this kind of low-cost products that are not guaranteed to customers. 2. The air collecting hood containing the oil baffle and the air supply equipment can better collect the oil fume produced during the cooking process, and the oil droplets will not be scattered. As long as the air supply is reasonable, the air quality of the kitchen operator's working surface is good. However, the installation requirements are relatively high and the investment is relatively large. 3. The design principle of the water-carrying and gas-collecting (fume) hood is to form a water curtain cycle, which can purify the fume after colliding with the oily fume. The key to affecting the use effect of the water-carrying and collecting gas (fume) hood is to form a continuous water curtain, and the circulating water system needs to be cleaned regularly. In fact, due to poor management, most of the current water transport and gas collection (smoke) hoods cannot form a continuous water curtain, but only form intermittently flowing water droplets or small water columns, so the use effect is very poor. The advantage of using the water-carrying gas (fume) hood is that it can remove part of the oil fume at the gas (fume) hood, reduce the processing load of the oil fume purification equipment, and improve the purification effect of the system. However, if the smoke-passing gap of the water-carrying and gas-collecting (smoke) hood is narrow, it is easy to cause the smoke exhaust system to be unclear. The design of the hood has an important influence on the smoke exhaust system. The unreasonable design of the air collecting hood can easily cause the entire smoke exhaust system to be unsmooth. The factors that cause the fume exhaust system to be unsmooth are as follows: 1. The gap between the oil plates or the water collecting gas (fume) hood is too small, which is more common; 2. The total cross-sectional area of u200bu200bthe opening in the fume hood for collecting oil and smoke It is too small to cause the overall smoke exhaust to be unsmooth; 3. The opening distribution is unreasonable or the opening does not increase with the increase of the distance from the main pipe, which causes local smoke exhaust to be unsmooth; 4. Above the gas collection (smoke) hood The cross-sectional area of u200bu200bthe smoke-collecting pipe is too small, resulting in unsmooth smoke. Previous: How to calculate the fresh air system of the catering industry more reasonable? Next: Maintenance plan of various commercial kitchen equipment in the kitchen