商业厨房设计注重的就是其功能性，功能性中重要的就是通风性能。在商业厨房设计中，通风是关重要的，既不能让厨房的气味跑到餐厅，又须保持厨房的空气流通，温度适宜。下面来讲讲讲解
济南厨房排烟设计的通风法宝。
The design of commercial kitchen pays attention to its function, and the important function is ventilation performance. In the design of commercial kitchens, ventilation is very important. It is not allowed to let the smell of kitchens run to the dining room, but also necessary to maintain the air circulation and proper temperature in the kitchen. Let's talk about the ventilation magic weapon of Jinan kitchen smoke exhaust design.
厨房排烟系统的构成厨房的排烟系统主要由集烟罩、排烟管道、油烟净化器、排烟风机(含消音器)和厨房整体补风装置构成。油烟净化器的类型和运行方式可以根据实际情况进行选择。在油烟净化器安装之前，要对排烟系统中各部分的实际运行参数，包括运行阻力和排风量进行核算。
Composition of kitchen smoke exhaust system the smoke exhaust system of the kitchen is mainly composed of a smoke collecting hood, a smoke exhaust pipe, an oil fume purifier, a smoke exhaust fan (including a silencer) and an integral air supplement device of the kitchen. The type and operation mode of oil fume purifier can be selected according to the actual situation. Before the installation of the oil fume purifier, the actual operating parameters of each part of the smoke exhaust system, including operating resistance and exhaust air volume, shall be calculated first.
如果是新建项目，在设要充分考虑安装了油烟净化器后对排风系统的影响;如果是改造项目，在加装油烟净化器时需要对排风系统重新进行核算，必要时要对集烟罩、排烟管道和厨房整体补风装置进行改造并更换排烟风机。
If it is a new project, the impact on the exhaust system after installing the oil fume purifier shall be fully considered in the design; If it is a reconstruction project, the exhaust system needs to be recalculated when installing the oil fume purifier. If necessary, the smoke collection hood, smoke exhaust pipe and the kitchen air supplement device should be reconstructed and the smoke exhaust fan should be replaced.
厨房通风中产生问题的主要原因，一方面是由于厨房工艺设计与通风设计之间协调不够，另一方面，由于我国厨房设计缺乏经验，设计不尽合理。
The main reasons for the problems in kitchen ventilation are: on the one hand, the coordination between kitchen process design and ventilation design is not enough; on the other hand, the design is not reasonable due to the lack of experience in kitchen design in China.
厨房补风的要求
Requirements for kitchen air makeup
在厨房通风中，要补充一定数量的新风，送风量应按排风量的80%-90%考虑。厨房内负压值不利大于5Pa，因负压过大，炉膛会倒风。因而应使送风机与排风机均有调速的可能。
In the kitchen ventilation, a certain amount of fresh air shall be added, and the air supply volume shall be 80% - 90% of the exhaust volume. The negative pressure in the kitchen is disadvantageously greater than 5pa. Because the negative pressure is too large, the furnace will blow backward. Therefore, it shall be possible to speed the blower and exhaust fan.
系统布置
System layout
送风系统应为直流方式，厨房的通风系统宜采用变速风机或关联又风机进行送排风。送排风口布置厨房内送、排风口的布置应按灶具的具体位置加以考虑，不要让送风射流扰乱灶具的排风性通。确定送风出口的出口风速时，在距地2m左右时的区域风速<0.25m/s较为理想。送风口应沿排风罩方向布置，离开罩子前方小0.7m，而排风口距排风罩越远越好。每个炒菜厨房须有岗位送风。
The air supply system shall be DC mode, and the kitchen ventilation system shall adopt variable-speed fan or associated fan for air supply and exhaust. Arrangement of air supply and exhaust outlets the arrangement of air supply and exhaust outlets in the kitchen shall be considered according to the specific position of the cooker, and the air supply jet shall not disturb the ventilation of the cooker. When determining the outlet wind speed of the air supply outlet, it is ideal that the regional wind speed is less than 0.25m/s when it is about 2m away from the ground. The air supply outlet shall be arranged along the direction of the exhaust hood, 0.7m away from the front of the hood, and the farther the exhaust outlet is from the exhaust hood, the better. Each cooking kitchen must have post air supply.
机房、风机及风管的布置厨房的排风机宜设在厨房的上部，厨房为公共建筑中的一部分时，其排风机宜设在屋，这可以使风道内处于负压状态，避免气味外溢。厨房的排风机一般应选用离心风机，厨房的排风管应尽量避免过长的水平风道。厨房的排风管应尽量避免过长的水平风道。厨房的排风竖井好与排烟道靠在一起以加大抽力。
Arrangement of machine room, fan and air duct: the exhaust fan of the kitchen should be set at the upper part of the kitchen. When the kitchen is a part of the public building, the exhaust fan should be set at the roof level, which can make the air duct in a negative pressure state and avoid odor overflow. The kitchen exhaust fan shall generally be a centrifugal fan, and the kitchen exhaust duct shall try to avoid long horizontal air duct. The exhaust duct of the kitchen shall avoid excessive horizontal air duct as far as possible. The exhaust shaft of the kitchen should be close to the exhaust duct to increase the pumping force.
The above is a brief introduction to the specific problems related to the smoke exhaust of commercial kitchens. It will be very helpful for us to understand the problems related to the smoke exhaust of commercial kitchens whether we open a restaurant or go out to eat. For more information, please visit our website http://www.1nightescorts.com Consult.
上一篇：餐饮油烟净化器设备的相关使用内容
下一篇：饭店油烟机排烟罩的制作安装与养护
