Smoke exhaust and ventilation engineering and equipment for kitchens in restaurants

The development of the catering industry is getting faster and faster, and there may be a restaurant in every corner of the market. Therefore, the demand for kitchen smoke exhaust ventilation projects is increasing. However, kitchen smoke exhaust ventilation equipment such as oil fume purifiers and fans The market is very immature, and all kinds of low-quality products are flooded. Many companies sell related equipment and undertake kitchen smoke and ventilation projects for their own benefit. Because adding this piece does not require any technical content, crude equipment, resulting in extremely low cost. Because users lack knowledge of kitchen exhaust and ventilation equipment, businesses can save while saving, and they can buy cheap ones and never choose expensive ones. Then many property companies reported that the quality of kitchen fume purifiers was poor, and they were skeptical of brand-name kitchen exhaust and ventilation equipment. , Then how to distinguish inferior kitchen smoke and ventilation equipment? Inferior products have the following typical performance: 1. The kitchen smoke and ventilation equipment is effective within a few weeks after installation, and then the inside of the equipment is blocked, and the oil fume starts to flow back until it is completely lost The function becomes a decoration; 2. The oil fume filtering effect is poor, and the smoke exhaust effect in the kitchen is obvious, but the exhaust port pollutes the surrounding area, so the oil fume cannot be filtered, and the wall of the exhaust port becomes black; 3. The kitchen exhaust ventilation equipment consumes electricity Large quantities, unstable operation of the equipment, noise inside the equipment, and sometimes discharge phenomenon. Inferior kitchen smoke and ventilation equipment still has many manifestations. If it is not handled properly, it may cause major accidents. I hope everyone will take it seriously. So how to buy high-quality kitchen exhaust ventilation equipment, we need to know the following parameters: the basic parameters of restaurant kitchen exhaust ventilation: calculation of ventilation: restaurant kitchen ventilation is generally composed of two parts, namely local exhaust volume and overall exhaust volume . The local exhaust volume should be determined according to the selected stove and kitchen exhaust equipment, and there is a calculation formula for the overall exhaust volume. At least three detailed calculations should be done during design and installation, and the larger value is the ventilation volume calculated according to the design standard (1) heat balance. (2) The amount of ventilation calculated according to the suction wind speed of the hood. The local exhaust volume is calculated according to the suction wind speed of the exhaust hood. The smaller exhaust volume is: L u003d 1000Ph. In order to ensure the effect of the exhaust hood on oil fume or water vapor trapping, the suction speed of the exhaust hood should generally not be less than 0.5 m/s. (3) The amount of ventilation calculated by the number of air changes. Air change frequency in Chinese restaurant is 40-50/h, western restaurant is 30-40 times/h, and staff canteen is 25-35 times/h; meanwhile, local air volume is considered at 65%, and all air volume is considered at 35%; (4) Kitchen functions The air volume of the thermal processing room in the area should be calculated according to the thermal balance. The restaurant kitchen exhaust system generally includes mechanical exhaust and stove exhaust. 65% of the local air volume should be exhausted by the kitchen exhaust ventilation equipment, and 35% of the total air volume should be exhausted by the ventilation system . At the same time, the kitchen should be equipped with a supplemental air system, the supplemental air volume is about 70% of the total exhaust air volume, and the negative pressure value in the restaurant kitchen should not be greater than 5Pa. (5) Generally, restaurants do not need to pass air, and use appropriate ventilation equipment or other ventilation conditions. Try to choose equipment with low noise when selecting equipment. The noise of the restaurant kitchen affects the chef's cooking and other tasks. (6) The selection of the exhaust fan affects whether the kitchen exhaust ventilation project can achieve the expected effect. At present, there are generally two types of axial flow fans and mixed flow fans on the market. In the expected plan of the kitchen exhaust ventilation project, the official website is not recommended to use mixed flow. Fan, low pressure is a great defect of mixed flow fan. Although these two types of fans can be applied to kitchen smoke exhaust ventilation projects, their performances are quite different, and you can choose them according to your needs. The above sharing hopes to be helpful to friends in need. Choosing good equipment in the kitchen smoke exhaust ventilation project is the top priority. If you have any questions, please leave a message or call. Next article: What appliances are generally included in staff kitchen equipment? Previous post: Why do catering kitchen design in Foshan look for