What are the hotel kitchen design plans?

The hotel kitchen produces a large amount of oil fume, carbon dioxide and water vapor during thermal processing, making the indoor air turbid. At the same time, stoves radiate a lot of heat and the room temperature is very high in summer. Cooks work under high temperatures and oil fumes for a long time, which is very hard and harmful to health. When designing a kitchen in a hotel, ventilation and exhaust must be taken as important issues to be solved, and at the same time, the smell of kitchen fumes must be prevented from polluting the restaurant. In the scheme design stage, ventilation and exhaust problems must be solved through horizontal and cross-sectional design. The main measures include the following:

1. The thermal processing room should strive to open side windows on both sides to create a cross-ventilation

The air exchange rate of the cross-sectional air is two times greater than that of the exhaust skylight. When the temperature difference between indoor and outdoor is small in summer, the cross-sectional air will form the maximum possible ventilation. , far exceeding the amount of air exchange in other ways. When airflow comes from one side, positive pressure and negative pressure are generated on the windward side and leeward side respectively, prompting the air to flow. If the windows are opened on both sides, 1/10 of the fresh outdoor air will pass through. , take away the turbid air, which is the best ventilation. When using natural ventilation, the side window area must be no less than 1/10 of the floor area and must be easy to open, otherwise the ventilation effect will be affected. If it is not possible to open windows on both sides, try to have a window on one side to ensure ventilation.

2. Set up a skylight for exhaust

In large and medium-sized kitchens, a skylight should be installed for exhaust. If necessary, a fan can be added to the skylight to increase the air exchange rate. The skylight must be arranged properly. When the skylight is arranged on one side, it should be arranged directly above the stove to facilitate the direct removal of waste gas and waste heat. Otherwise, the waste gas will slowly be discharged from the skylight after permeating the whole room, and some dead corners under the ceiling will Local circulation is formed and persists for a long time. When the skylight is arranged in the middle, an exhaust hood should be installed above the stove to guide the exhaust gas to be concentrated and discharged near the source to prevent it from spreading to the whole room. At this time, the function of the skylight is mainly used for comprehensive ventilation of the kitchen. The skylight should be opened in the dominant wind direction, and a windshield can be installed on the outside to ensure smooth exhaust in any outside wind direction. A drainage channel should be provided at the bottom of the exhaust hood to prevent condensation from dripping and contaminating food.

3. Set up an air duct or mechanical exhaust

There is usually an exhaust hood above the stove. The exhaust gas collected by the exhaust hood is usually discharged by hotel design companies in two ways: fans or air ducts. Under the action of a large amount of oil fume, the fan will soon be covered with grease and dirt, and the blade resistance will be large, which will affect the exhaust effect. The principle of pulling out the air duct is equivalent to that of a chimney. It uses the height difference and temperature difference between the air inlet and the exhaust port to drain away the exhaust gas. It has large suction force and fast exhaust. There is no need for maintenance and replacement. The long-term use effect is stable, no noise, and no problem. Consume energy. Generally, two sandwich walls are used to combine the air duct and the chimney. The chimney and the air duct are separated in the sandwich wall according to different air flow routes. The lower opening of the chimney is at the furnace candle, and the lower opening of the air duct (exhaust gas inlet) ) above the stove and within the range of the exhaust hood. The shafts of the two should not be turned around. It is best to go straight to the roof. The exhaust outlet should be more than 1m higher than the roof or skylight to ensure the suction force.

4. Separate the baking room and steaming room separately

The baking room has an open flame and a large amount of heat radiation, and the steaming stove emits a large amount of steam. Both of them have a great impact on other processing parts. If they are separated Separate it into small rooms and use mechanical exhaust to directly discharge the waste gas, which can greatly reduce the impact on other processing parts. For processing rooms with a large amount of steam, measures should be taken to prevent condensation (such as roof insulation) and to drain condensation water.