Kitchen decoration renderings Key points of design of ventilation and smoke exhaust system for catering kitchen equipment

Kitchen decoration renderings Key points in the design of ventilation and smoke extraction systems for catering and kitchen equipment 　　 The design and installation of the smoke exhaust ducts of the hotel kitchen smoke exhaust system are unreasonable, which often results in unsmooth kitchen exhaust, which directly affects the use of oil fume purifiers. The main reasons for the problems in the ventilation of catering and kitchen equipment are, on the one hand, the lack of coordination between the kitchen process design profession and the ventilation design profession; on the other hand, the lack of experience in kitchen design in my country makes the design unreasonable. Kitchen decoration renderings Key points in the design of catering and kitchen equipment ventilation and smoke exhaust system 　　 catering and kitchen equipment ventilation problems 　　 1. The main exhaust pipe has insufficient ventilation area and excessive gas flow rate. According to engineering experience, the wind speed in the main smoke exhaust duct cannot exceed 15m/s. Otherwise, after a period of operation (such as one year later), it is easy to cause the smoke exhaust system to be unsmooth. In the operation practice of the oil fume purifier, most of the cases are caused by insufficient ventilation area of u200bu200bthe exhaust pipe, and the flow velocity of the gas in the pipe is above 15m/s.　　2. Because the smoke exhaust pipe has to pass through the building beam, the ventilation cross-sectional area of u200bu200bthe pipe becomes smaller, and the resistance on the cross-section increases, resulting in unsmooth airflow.　　3. When the smoke exhaust pipe passes through the building beam or avoids other equipment pipes, a section of the smoke exhaust pipe will be lower than the plane of the overall exhaust pipe. After a period of use, because the oil-water mixture will accumulate in the lower section of the exhaust pipe, it will directly affect the smoothness of the exhaust.　　4. Kitchen fume on different floors is discharged through the same main pipe. The kitchen on the floor close to the outlet has better smoke exhaust effect, while the kitchen on the lower floor is not smooth. Kitchen decoration renderings Key points in the design of ventilation and smoke exhaust systems for catering and kitchen equipment. Key points in the design of smoke exhaust system engineering. 1. Local exhaust positions and requirements. Chinese kitchen: the cooking heat and smoke are generally large, and the exhaust volume is also large. , The exhaust hood is generally selected as a fume 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 here 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 is mainly 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 air volume is smaller than that of the Chinese food kitchen.　　Washing room: Need a larger exhaust air volume. Kitchen decoration renderings Key points in the design of ventilation and smoke exhaust system for catering and kitchen equipment 2. Requirements for kitchen supplementary air For buildings with centralized air conditioning systems, the working environment of the kitchen can be guaranteed, and the supplementary air is mostly orderly air supply and flexibility. Larger, in the current kitchen ventilation system, there are mostly the following three ways of supplementary air: 　　 (1) The restaurant air conditioner is a fresh air direct current air conditioning system. The fresh air from the air conditioner is first sent into the restaurant, and then flows into the kitchen and is discharged outside through the exhaust system. This method has less investment and good heating and ventilation effects in the restaurant. The disadvantage is that a large amount of air conditioning air will be directly discharged, and the fresh air consumes a lot of energy, which is not conducive to energy saving.　　 (2) Part of the fresh air from the combined air conditioning unit is directly supplied to the kitchen, and part is sent to the dining room, and then returned to the air conditioner through the return fan. This can partially solve the problem of large energy consumption of fresh air, and at the same time, the flexibility of use is also greater. A pressure measuring device can be installed in the kitchen. When the kitchen exhaust fan is fully working, the negative pressure increases, the return air motor valve is closed, the return fan stops, and a large amount of restaurant air is supplied to the kitchen; when a small part of the exhaust fan is turned on or the exhaust fan is not When working, if the negative pressure is not too great, the electric return air valve opens and the return air blower starts to prevent all air from the air conditioner from being discharged. (3) Two units are used to serve the dining room and the kitchen respectively. The kitchen is a fresh air direct current system, which directly supplements the exhaust air of the kitchen stove, and the dining room is a fresh air return system. This solution can ensure the air conditioning effect of the dining room and kitchen. And the kitchen and dining room systems do not interfere with each other, the disadvantage is that the initial investment is relatively large.　　3. System layout 　　 The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the long-distance level should not exceed 15m and the slope should be more than 2%. The horizontal end has a flexible joint to facilitate the cleaning of grease. According to the specification, the exhaust speed shall not be lower than 10m/s, in order to prevent the oil from adhering to the flue due to the excessively low wind speed, the branch pipe connected to the exhaust hood shall be provided with an air volume regulating valve.　　The air supply system should be direct current, and the ventilation system of the kitchen should use variable speed fans or associated fans for supply and exhaust.　　 Air supply and exhaust vent layout The layout of air supply and exhaust vents in the kitchen should be considered according to the specific location of the cooker, and the air supply jet should not disturb the exhaust performance of the cooker. When determining the outlet wind speed of the air supply outlet, the wind speed in the area about 2m from the ground is less than 0.25m/s. The air supply vent should be arranged along the direction of the exhaust hood, 0.7m away from the front of the hood, and the farther the exhaust vent is from the exhaust hood, 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. This can make the air duct in a negative pressure state to 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 close to the exhaust duct to increase the suction power.　　4. Fire prevention and smoke exhaust 　　 The exhaust system of the kitchen should be divided into fire compartments, try not to pass through the firewall, and fire dampers should be installed when passing through.　　The ducts of the kitchen ventilation system should be made of non-combustible materials. Location: No. 45, Huanguan South Road, Junxin Community, Guanlan Street, Longhua New District, Foshan City (Yongshengwang Industrial Zone)