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Kitchen fume in catering industry will float in the air as an aerosol, so it is one of the important sources of urban air pollution, which will cause great harm to the atmospheric environment and human health. Many hotels in order to control the kitchen fume, will choose the appropriate kitchen exhaust system. So what design points should the hotel kitchen engineering smoke exhaust system follow to ensure good results?

1、系統(tǒng)的構(gòu)成要合理

1. The composition of the system should be reasonable

廚房排煙系統(tǒng)的構(gòu)成部件很多且每一個部件都有著不可忽視的作用，國內(nèi)知名的廚房排煙系統(tǒng)生產(chǎn)廠家會根據(jù)酒店的實際需求來選擇合適的油煙凈化器的類型和運(yùn)行方式，并在設(shè)確保排煙系統(tǒng)中的每一個構(gòu)成部分位置合理、銜接恰當(dāng)。

There are many components in the kitchen smoke exhaust system, and each component plays an important role. Domestic well-known manufacturers of kitchen smoke exhaust system will choose the appropriate type and operation mode of fume purifier according to the actual needs of hotels, and ensure that each component of the smoke exhaust system is in a reasonable position and properly connected in the design.

2、確定好廚房油煙排風(fēng)量

2. Determine the exhaust volume of kitchen lampblack

為了保證達(dá)到佳的凈化效果，服務(wù)完善的廚房排煙系統(tǒng)廠家在為酒店設(shè)計排風(fēng)系統(tǒng)時應(yīng)該嚴(yán)格按照排風(fēng)罩的吸入風(fēng)速來對排煙風(fēng)量進(jìn)行計算，而計算出來的排風(fēng)量之后，還要按照罩口面積來核算召口的吸風(fēng)速度，確保罩口吸入風(fēng)速不低于規(guī)定的標(biāo)準(zhǔn)

In order to achieve good purification effect, when designing the exhaust system for the hotel, the manufacturer of kitchen exhaust system with perfect service should calculate the exhaust air volume strictly according to the suction air speed of the exhaust hood. After the calculated exhaust air volume, the suction air speed of the exhaust hood should be calculated according to the area of the hood to ensure that the suction air speed of the hood is not lower than the minimum standard

3、設(shè)計好廚房補(bǔ)風(fēng)

3. Design a good kitchen air supplement

由于廚房在建筑物中的位置都是不一樣的，所以有條件的廚房在設(shè)計廚房排煙系統(tǒng)之時應(yīng)該由建筑物的空調(diào)系統(tǒng)進(jìn)行有序送風(fēng)。這樣當(dāng)廚房處于工作狀態(tài)之時，廚房排煙系統(tǒng)就能更好的投入運(yùn)行，廚房內(nèi)處于負(fù)壓狀態(tài)，新風(fēng)來源包括室外新風(fēng)滲透和餐廳的空氣大量補(bǔ)入廚房。

Because the position of the kitchen in the building is not the same, so conditional kitchen in the design of kitchen exhaust system should be orderly air supply by the building's central air conditioning system. In this way, when the kitchen is in the working state, the kitchen exhaust system can be better put into operation, the kitchen is in the negative pressure state, the fresh air sources include outdoor fresh air infiltration and a large amount of restaurant air into the kitchen.

為了得到好的廚房油煙排出效果，恒鼎商用廚房總結(jié)酒店廚房工程排煙系統(tǒng)在設(shè)計的時候就要遵循以上這幾個要點。因為每個廚房的格局和面積大小是不一樣的，所以只有確保廚房排煙系統(tǒng)中的每一個構(gòu)成都非常合理，以及擁有恰當(dāng)?shù)呐棚L(fēng)量和補(bǔ)風(fēng)效果，才能真正做到讓廚房油煙達(dá)標(biāo)排放。

In order to get a good exhaust effect of kitchen oil smoke, the design of exhaust system of hotel kitchen engineering should follow the above points. Because the pattern and area of each kitchen are different, only by ensuring that each structure of the kitchen smoke exhaust system is very reasonable, and has the appropriate exhaust air volume and air supplement effect, can we really make the kitchen smoke meet the emission standard.