专注通风管道加工·排烟罩

There are two basic types of kitchen exhaust hoods: umbrella shaped hoods and side suction hoods. The design of the exhaust hood should meet the following requirements: The plane size of the exhaust hood should be 100mm larger than the size of the stove edge (note: the long and short sides should be 100mm larger), the distance from the lower edge of the exhaust hood to the stove surface should not be greater than 1.0m, and the height of the exhaust hood should not be less than 600mm.

排风罩的小排风量应按以下计算的大值选取：

The small exhaust air volume of the exhaust hood should be selected based on the larger value calculated as follows:

（1）按公式计算

(1) Calculated by formula

×P×

× P ×

式中L---排风量，m3/h；

Where L - exhaust air volume, m3/h;

罩子的周边长（靠墙侧的边不计），m；

The perimeter length of the cover (excluding the side against the wall), m;

罩口距灶面的距离，m。

The distance from the hood to the cooking surface, m.

（2）按罩口断面的吸风速度不小于0.5m/s计算的风量。

(2) The air volume calculated based on the suction speed of the hood opening section not less than 0.5m/s.

厨房常用排风罩有简单伞形排风罩、带补风的伞形排风罩、洗涤式排烟罩。

The commonly used exhaust hoods in kitchens include simple umbrella shaped exhaust hoods, umbrella shaped exhaust hoods with supplemental air, and washing type smoke exhaust hoods.

（1）简单排风罩主要是吸走灶面上的上升气流，罩内装有过滤器，过滤器常用的金属网油雾过滤器面风速一般控制在0.7~2.4m/s之间。

(1) The simple exhaust hood is mainly used to absorb the upward airflow on the surface of the stove. A filter is installed inside the hood. The commonly used metal mesh oil mist filter for filters has a surface wind speed generally controlled between 0.7 and 2.4 m/s.

（2）GB50189第4.4.5条规定，厨房热加工间宜采用补风式油烟排气罩。带补风的伞形排风罩一般送风口风速在0.50~1.0m/s之间，风口形式多为可调式百叶送风口；带补风的排风罩效果较好的是向下送式。

(2) Article 4.4.5 of GB50189 stipulates that the kitchen thermal processing room should adopt a supplementary air type lampblack exhaust hood. Umbrella shaped exhaust hoods with supplemental air generally have a wind speed of 0.50-1.0 m/s at the air supply outlet, and most of the air outlets are adjustable shutter air supply outlets; The exhaust hood with supplementary air has a better effect, which is of the downwardly supplied type.

（3）洗涤式排烟罩是对排气中除去热、油烟、灰尘及气味等，从灶具上抽出的带油雾的空气迅速地流经风机吸入口，而进入排风洗涤室，除油后将相当干净的空气进入排风管道中。这种罩子在水压为0.32MPa，水温为19℃时，其除油效率为93%；除烟及除气味效率为55%。罩内装有过滤器，过滤器应便于清洗和更换，常用的金属油过滤器过滤风速一般控制在0.7~2.4m/s之间。

(3) The washing type smoke exhaust hood is used to remove heat, oil smoke, dust, and odors from the exhaust gas. The air with oil mist extracted from the stove quickly flows through the fan intake and enters the exhaust washing room. After oil removal, relatively clean air enters the exhaust duct. The oil removal efficiency of this cover is 93% when the water pressure is 0.32 MPa and the water temperature is 19 ℃; The efficiency of smoke and odor removal is 55%. The hood is equipped with a filter that should be easy to clean and replace. The filtering speed of commonly used metal oil filters is generally controlled between 0.7 and 2.4 m/s.

第6.3.5条，公共厨房通风应满足以下规定：

Article 6.3.5 stipulates that the ventilation of public kitchens shall meet the following requirements:

（1）发热量大且散发大量油烟和蒸汽的厨房设备应设排气罩等局部机械排风设施；其他区域当自然通风达不到要求时，应设置机械通风。

(1) Local mechanical ventilation facilities such as exhaust hoods should be provided for kitchen equipment that generate large amounts of heat and emit large amounts of oil smoke and steam; In other areas, when natural ventilation cannot meet the requirements, mechanical ventilation should be provided.

（2）采用机械排风的区域，当自然补风满足不了要求时，应采用机械补风。厨房相对于其他区域应保持负压，补风量应与排风量相匹配，且宜为排风量的80%~90%。严寒和寒冷地区宜对机械补风采取加热措施。

(2) In areas where mechanical ventilation is used, when natural ventilation cannot meet the requirements, mechanical ventilation should be used. The kitchen should maintain a negative pressure relative to other areas, and the make-up air volume should match the exhaust air volume, preferably 80% to 90% of the exhaust air volume. Heating measures should be taken for mechanical air make-up in severe cold and cold areas.

（3）产生油烟设备的排风应设置油烟净化设施，其油烟排放浓度及净化设备的低去除效率不应低于现行相关标准的规定，排风口的位置应符合该规范第6.6.18条的要求。

(3) The exhaust air of the equipment generating oil fume shall be equipped with oil fume purification facilities. The oil fume emission concentration and low removal efficiency of the purification equipment shall not be lower than the provisions of the current relevant national standards. The location of the exhaust outlet shall meet the requirements of Article 6.6.18 of this specification.

（4）厨房排油烟风道不应与防火排烟风道共用。

(4) The kitchen oil smoke exhaust duct should not be shared with the fire and smoke exhaust duct.

（5）排风罩、排油烟风道及排风机设置安装应便于油、水的收集和油污清理，且应采取防止油烟气味外溢的措施。

(5) The installation of exhaust hood, oil fume exhaust duct, and exhaust fan should facilitate the collection of oil and water and the cleaning of oil stains, and measures should be taken to prevent the overflow of oil fume odor.