How to design the ventilation and exhaust system of the hot pot restaurant?

In winter, we all like some of our best friends in the restaurant. They eat hot pot. The atmosphere is very good. While enjoying the food, we can also chat and talk about life. Then there is too much fumes from the cupping pot. How do ordinary braziers make ventilation and The design of the smoke extraction system, the following is a small part of the daily kitchen design, informing everyone of the points that should be paid attention to in the design of the ventilation and smoke extraction system. First of all, according to the actual situation, you need to use comprehensive factors to consider the exhaust air volume. For example, how much air exhaust (related to the number of tables), how much air pressure (related to the location of the pipe and pipe section), how much noise (related to environmental factors), power How much (power consumption), how much investment preparation, and how much are the key factors for comprehensive selection.　　 Install exhaust fans and exhaust ducts on each workbench 　　 To install an exhaust fan, the corresponding wall in the case of the exhaust fan is not indoor ventilation.　　Central fresh air system is a large and medium-sized ventilation device for indoor ventilation.　　In the selection, the size of the room depends on the exhaust volume of the central fresh air system, static pressure loss, full outlet pressure, input electric power, exchange efficiency, noise, etc.　　Given that the big can shop is equipped with two-way flow of fresh air units.　　The reason is that many environmentalists in these areas need a lot of waste gas. The air inlet can also realize the main filtration and noise reduction of the indoor fresh air. How to design a hot pot restaurant ventilation and smoke exhaust system The construction situation of each hot pot restaurant is different, it is best to find a knowledgeable indoor ventilation exhaust system design to reach the design team, so as to ensure that the indoor air flow is not chaotic, and the workshop exhaust system More reasonable and effective.　　 The above are some details of the design of the ventilation and smoke exhaust system of the hot pot restaurant. The ventilation and smoke extraction system is for reference only. The specific parameters and models of the kitchen equipment used in the kitchen project need to be determined according to the actual situation, such as the specific size of the room, the number of people who provide meals, etc. If you want to know more about how to design a ventilation and smoke exhaust system, you can ask Foshan Kitchen Design Previous: Six things that should be noted in commercial kitchen design Next: Application of steam cabinet in kitchen equipment~