How to ventilate the back kitchen of hotel kitchen

The kitchen in the store will produce a lot of oil smoke, carbon dioxide and water vapor during thermal processing, and the indoor air will be turbid. At the same time, the furnace radiates a lot of heat, and the room temperature is very high in summer. It is very hard and harmful for a chef to work in high temperature and lampblack for a long time. When designing the hotel kitchen, we must take ventilation and exhaust as important problems, and try our best to solve them, and at the same time, we must prevent the kitchen fume from polluting the restaurant. In the scheme design stage, the ventilation and exhaust problems should be solved from the plane and profile design, and the main measures are as follows:

1. Hot studios should strive for double-sided side windows to form a flow.

The ventilation capacity of cross flow is twice that of exhaust skylight. When the temperature difference between indoor and outdoor is small in summer, the cross flow will form the maximum possible ventilation, which far exceeds the ventilation in other ways. When an airflow comes, positive pressure and negative pressure are generated on the windward side and leeward side respectively to promote air flow. If windows are opened on both sides,110 outdoor fresh air will pass through the hall and take away the turbid air. This is the best ventilation. When using natural ventilation, the side window area should not be less than110 of the ground area, and it should be easy to open, otherwise the ventilation effect will be affected. If you can't open windows on both sides, try to have windows on one side to ensure ventilation.

2. Set the skylight exhaust.

Large and medium-sized kitchens should be equipped with skylights to exhaust air, and if necessary, fans can be installed on skylights to improve ventilation speed. The skylight should be arranged. When the skylight is arranged on one side, it should be arranged directly above the cooker, so as to directly remove waste gas and waste heat. Otherwise, after the exhaust gas permeates the whole room, it will be slowly discharged from the skylight, and some dead corners under the ceiling will form local circulation for a long time. When the skylight is arranged in the middle, an exhaust hood should be set above the stove to guide the exhaust gas to be discharged near the birthplace to avoid infiltration into the whole room. At this time, the skylight is mainly used for the comprehensive ventilation of the kitchen. Skylights should be opened towards the dominant wind direction, and wind shields can be set on the outside to ensure smooth outdoor exhaust in any wind direction. The lower part of the exhaust hood should be provided with a drainage groove to avoid food pollution caused by condensed water droplets.

3. Set air outlet or mechanical exhaust.

Generally, there is an exhaust hood above the cooker, and the exhaust gas collected by the exhaust hood is usually discharged by the hotel design company in two ways: fan or exhaust pipe. Under the action of a large amount of oil smoke, the fan will soon be covered with oil, and the blade resistance will be large, which will affect the exhaust effect. The exhaust duct is equivalent to the principle of chimney, which uses the height difference and temperature difference between the air inlet and the air outlet to exhaust the exhaust gas. It has the advantages of large pumping force, quick exhaust, no maintenance and replacement, stable long-term use effect, no noise and no energy consumption. Generally speaking, flue and chimney are composed of two sandwich walls. Chimneys and flues are separated by different airflow routes in the sandwich wall. The lower mouth of the chimney is at the candle, while the lower mouth of the flue (exhaust gas inlet) is above the cooker and within the range of the range hood. Don't rotate the shafts of the two, it is best to go straight to the roof, and its exhaust port should be higher than the roof or skylight by more than 1m to ensure the pumping force.

4. Separate the drying room from the steaming room.

When baking, there is an open flame, which has a large amount of heat radiation, while the steamer emits a large amount of steam, both of which have great influence on other processing parts. If separated into small rooms, the exhaust gas is directly exhausted by mechanical exhaust, and the influence on other processing parts can be greatly reduced. For the workshop with large steam volume, dew prevention measures (such as roof insulation) should be taken, and the condensed water should be discharged well.