What should be paid attention to in hotel water and electricity renovation?

One: Ventilation in the kitchen When working in the kitchen, it will produce a lot of gases harmful to human health, such as oil, steam and smoke. Therefore, it is necessary for modern kitchens to keep the kitchen ventilated and equipped with corresponding oil smoke extraction equipment.

The fume hood should be designed in a unified way according to the technological requirements of the hotel kitchen, and generally made into an integral type. The oil fume outlet is arranged above each cooker, which has a uniform and beautiful appearance, is easy to clean up oil stains, and more importantly, has a good oil fume exhaust effect. If it is a single stove and a single range hood, the oil fume can easily spread from the gap between the two range hoods to the whole kitchen space.

As for the installation requirements of the fume hood, the outer edge of the fume hood should not exceed the edge of the stove, and there should be a centralized oil-water collection tank around the fume hood, and the lowest part of the tank should be discharged into the sewer. There is an oil fume filter in the range hood, which should be easy to replace and clean, so as to prevent the oil fume from entering the exhaust fan after long-term operation and affecting its normal use.

When selecting the capacity of the exhaust fan, it is necessary to consider that the exhaust air volume exceeds the supplementary air volume, so that the kitchen can maintain a certain negative pressure and prevent the kitchen fume from "smelling" to other air-conditioned rooms. The exhaust duct of the kitchen should try to avoid the long horizontal duct and the exhaust of the kitchen.

It is best to lean against the smoke exhaust pipe to increase the pumping force. It is best to divide the shaft according to the fire zone and try not to pass through the firewall. Fire dampers should be installed when passing through.

Second, whether the design of kitchen drainage and water drainage ditch is reasonable is directly related to the drainage effect and whether the kitchen production can be carried out smoothly. The kitchen drainage system should be able to meet the needs of maximum drainage in kitchen production, and discharge it in time without detention.

Before pouring cement on the kitchen floor, reserve the position of the kitchen drain. There are two ways to drain the kitchen: open ditch or underground ditch. The advantages of open ditch are easy drainage, easy flushing and anti-clogging; The disadvantage is that the sewer may have an odor, which will be emitted to the kitchen. Poor treatment of open ditch will lead to uneven kitchen floor and difficult arrangement of kitchen equipment. When designing, we must pay attention to using stainless steel plates as much as possible, and the bottom and both sides are arc-shaped. Underdrain is another way to drain water in the kitchen. Use the culvert to drain water, so that the kitchen looks brighter, it is more convenient for equipment to be placed, and you don't have to worry about the odor discharged from the drain. However, due to poor management and pipeline blockage, it is quite difficult to dredge. When designing kitchen culverts, some large hotels installed high-pressure hot water taps in some parts of the culverts. The kitchen staff only need to turn on the tap 1 or 2 times a day, and they can wash the dirt in the culvert. This is a method worth learning.

In a sense, kitchen design is also the design of production process. Due to the different scale and management nature of each kitchen, there are also different requirements in design. In the design, we should proceed from reality and consider various situations and layouts. Only through various efforts can the kitchen design be as perfect as possible.