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Guangdong Grace Kitchen Equipment Co., Ltd

Main points of design of exhaust and ventilation system for kitchen equipment

by:Grace     2021-03-28
The design and installation of the smoke exhaust pipes of the hotel kitchen smoke exhaust system are unreasonable, which directly affects the use of oil fume purifiers. The main reason for the problems in the ventilation of catering kitchen equipment, on the one hand, due to the lack of experience in kitchen design in China, the design is unreasonable. On the other hand, due to the lack of coordination between the kitchen process design profession and the ventilation design profession, the ventilation problem of catering and kitchen equipment 1. The ventilation area of u200bu200bthe main exhaust pipe is insufficient, and the gas flow rate is too large. According to engineering experience, the wind speed in the main exhaust pipe cannot exceed 15m /s. Otherwise, after a period of operation (such as a year later), it is easy to cause the smoke exhaust system to be unsmooth. In the operation practice of the fume purifier, most of the cases are caused by insufficient ventilation area of u200bu200bthe smoke exhaust pipe. The flow rate of the internal gas 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, causing the airflow to be blocked. 3. The smoke exhaust pipe is passing through the building. When beams or avoiding other equipment pipes, a section of the 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 pipe. .4. Kitchen oil 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. Design points of the smoke exhaust system project 1. Local exhaust parts And the requirements of Chinese food kitchen: its cooking heat and smoke volume are generally large, and the exhaust volume is also large. The exhaust hood generally chooses a range fume hood. In order to reduce the impact of fume on the environment, a scrubbing hood can be selected. 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 work of the chef. The exhaust gas mainly emits water vapor, which can be directly discharged without using a purification device. Kitchen: The amount of cooking is not very large, but it requires more and complete equipment, and the exhaust air volume is less than that of a Chinese kitchen. Washing room: requires a larger exhaust air volume. 2. The requirement of kitchen air supply is for buildings with centralized air conditioning systems. In other words, the working environment of the kitchen can ensure that the air supply is mostly orderly, and the flexibility is also greater. In the current ventilation system of the kitchen, there are mostly the following three air supply methods: (1) The restaurant air conditioner is brand new Direct-flow air-conditioning system, the air-conditioning fresh air is first sent into the restaurant, and then flows into the kitchen to be discharged outside through the exhaust system. This method has less investment, and the heating and ventilation effect in the restaurant is good. The disadvantage is that a large amount of air-conditioning air will be directly discharged, and the new The wind energy consumption is large, which is not conducive to energy saving. (2) Part of the fresh air of the combined air conditioning unit is directly supplemented into the kitchen, part is sent to the restaurant, and returned to the air conditioner through the return fan. This can partially solve the problem of large fresh air energy consumption, 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 part of the exhaust fan is turned on or the exhaust fan is not working, the negative pressure is not very large, then the return air electric valve is opened, and the return fan is started to prevent all the air from the air conditioner from being exhausted. (3) Use two units to serve the restaurant and the kitchen. its The middle kitchen is a brand new air direct current system, which directly supplements the exhaust air of the kitchen stove, while the restaurant is a fresh air system with a return air. This solution can ensure the air conditioning effect of the restaurant and kitchen, and the kitchen and restaurant systems do not interfere with each other. The disadvantage is the initial investment Larger. 3. The horizontal section of the system layout kitchen smoke exhaust pipe should not be too long. Generally, the farthest distance of the horizontal should not exceed 15m and the slope should be more than 2%. The horizontal end is equipped with a flexible joint to facilitate the cleaning of grease. According to the specification, it should not be less than 10m/s to prevent the oil from adhering to the flue due to the low wind speed. The branch pipe connected to the exhaust hood should be equipped with an air volume control valve. The air supply system should be direct current, and the kitchen ventilation system should use a variable speed fan or The fan is connected to supply and exhaust air. The layout of the air supply and exhaust outlets 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. Determine the outlet of the air supply outlet. When the wind speed is about 2m from the ground, the wind speed is 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 farther the exhaust vent is from the exhaust hood, the better. Each cooking kitchen must have post air supply. The layout of the machine room, fans and 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. The air duct is under negative pressure to avoid odor overflow. The exhaust fan of the kitchen should generally be a centrifugal fan, and the exhaust duct 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 air ducts. The exhaust shaft of the kitchen is best to be close to the exhaust duct to increase the suction force. 4. The exhaust system of the fire and smoke exhaust kitchen should be divided by 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.
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