How to design smoke exhaust in hotel kitchen

According to the analysis of the sources of harmful gases in kitchens and restaurants, except carbon monoxide and sulfur dioxide, the probability and volume of other harmful gases are relatively small. Because sulfur dioxide will be produced during combustion, and the exhaust of the exhaust hood will prevent the accumulation and retention of sulfur dioxide, so the prevention focus is on vaporizing carbon. In the catering environment, carbon monoxide poisoning did happen, mainly because the smoke from charcoal hot pot and barbecue shop was not smooth, which led to customer poisoning, or the kitchen gas pipeline leaked, which led to paralysis of employees. The following precautions should be taken:

(1) Install the equipment for testing and reporting love, regularly check the gas pipeline, liquefied gas tank and its components, and also regularly check the alarm equipment, which will be used manually with the testing equipment. Prevent the detection instrument from failing in the humid and high temperature environment of the kitchen.

(2) Strengthen ventilation

According to environmental conditions, ventilation facilities should be provided. Because there are smoke hoods in the kitchen gas workshops, the ventilation volume of the smoke hoods is relatively large, and smoke is exhausted when gas is used, so the ventilation problem between kitchens can be ignored. Just pay attention to the closed pipeline to prevent poisoning after work.

① Local ventilation: In the case of storing liquefied gas tanks or gas users, the gas warehouse of the equipment should be mainly controlled, and the gas leakage space should be sealed with a firewall, and ventilation facilities should be set up for regular ventilation, or ventilation should be started when someone enters.

② Adequate ventilation: Because the restaurants with charcoal hot pot and charcoal barbecue have relatively large smoke, in order to prevent the concentration of carbon monoxide from exceeding the standard, the store should be fully ventilated and ventilated. The design should ensure the performance of the system and increase the ventilation rate, which should be greater than 10 times/hour. Increase the exhaust air, eliminate the smoke, and use a lot of fresh air to make the air in the restaurant fresh.

Free consultation, kitchen design consultant of Bidos Hotel.