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Guangdong Grace Kitchen Equipment Co., Ltd

Create a green kitchen: design key points of commercial kitchen design ideas for fume exhaust

by:Grace     2021-02-28
Commercial kitchen equipment suppliers who have no direction will eventually design a less than ideal kitchen at a high price. To make the best kitchen design plan for every customer is the responsibility and goal of our Jinju Kitchen Equipment Co., Ltd. and every employee! Local exhaust air location and requirements Chinese food kitchen: The cooking heat and smoke exhaust are generally large, and the exhaust air is also large. The exhaust hood is generally selected as an exhaust hood. In order to reduce the impact of oil fume on the environment, a scrubbing hood can be used. Cooking room: The requirement for fresh air is low, but the exhaust effect must be good. Otherwise, the steam will fill the entire workshop and affect the chef's work. The exhaust mainly emits water vapor, which can be directly discharged without using a purification device. Western food kitchen: The cooking volume is not very large, but it requires more and complete equipment, and the exhaust volume is less than that of the Chinese food kitchen. Washing room: need a larger exhaust air volume. The requirements of kitchen air supply In the kitchen ventilation, a certain amount of fresh air should be added, and the air supply volume should be considered according to 80%-90% of the exhaust air volume. The negative pressure value in the kitchen is unfavorably greater than 5Pa, because the negative pressure is too large, the furnace will blow back. Therefore, it is possible to adjust the speed of the blower and exhaust fan. System layout The air supply system should be direct current, and the ventilation system of the kitchen should use variable speed fans or associated fans for air supply and exhaust. The layout of the air supply and exhaust vents The layout of the air supply and exhaust vents in the kitchen should be considered according to the specific location of the stove, and the air supply jet should not disturb the exhaust performance of the stove. When determining the outlet wind speed of the air supply outlet, the wind speed in the area about 2m away from the ground is ideally less than 0.25m/s; the air supply outlet should be arranged in the direction of the exhaust hood, and the minimum distance from the front of the hood is 0.7m, and the exhaust port is away from the exhaust The farther the cover, the better. Every cooking kitchen must have post air supply. Arrangement of machine room, fan and air ducts. The exhaust fan of the kitchen should be installed on the upper part of the kitchen. When the kitchen is part of a public building, the exhaust fan should be installed on the roof layer. This can make the air duct in a negative pressure state and avoid odor overflow . The exhaust fan of the kitchen should generally be a centrifugal fan, and the exhaust pipe of the kitchen should try to avoid excessively long horizontal air ducts. The exhaust duct of the kitchen should try to avoid excessively long horizontal ducts. The exhaust shaft of the kitchen is best to be close to the exhaust duct to increase the suction force. The exhaust system of fire-proof and smoke-exhaust kitchens should be divided according to fire-proof zones, try not to pass through the firewall, and install fire dampers when passing through. The pipes of the kitchen ventilation system should be made of non-combustible materials. Foshan Equipment Co., Ltd. is a professional company engaged in commercial kitchen equipment customization, kitchen engineering design, production research and development, kitchen equipment installation, maintenance services, and catering smoke exhaust system design. Provide customers with four major solutions: energy-saving kitchen, environmentally friendly kitchen, safe kitchen, smart kitchen and other one-stop overall solutions. Serving five major customers: chain catering, banquet hotel catering, central kitchen, unit school canteen, star hotel. Six major product systems: stove energy-saving system, environmental protection purification system, safety operation system, central kitchen system, refrigeration and heating system, dishwashing and disinfection system. Professional quality creates a professional brand and focuses on the development of benchmarks in the kitchen equipment industry. Previous: 14 details of energy-saving and efficient restaurant kitchen design, a must-see for preparing a new restaurant Next: Building a useful restaurant or unit canteen, to be clear 3 Point
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