Traditional Culture Encyclopedia - Hotel franchise - How to choose the range hood in the hotel kitchen? How to design the smoke exhaust system reasonably?
How to choose the range hood in the hotel kitchen? How to design the smoke exhaust system reasonably?
For buildings with restaurants, kitchens, etc. Only the central heating system is designed, and there is no central air-conditioning greenhouse supervision. When the kitchen is working, the exhaust system is put into operation and the kitchen is in a negative pressure state. Fresh air sources include outdoor fresh air infiltration and a large amount of air in restaurants to supplement the kitchen. 4? Gas (smoke) range hood Gas (smoke) range hoods are generally processed as a whole, including filtering, oil collection, water collection and other equipment, mostly made by professional kitchen companies. 5. Unreasonable design and installation of smoke exhaust pipeline will often lead to poor smoke exhaust in the kitchen, which will directly affect the use of oil fume purifier. 6? There are four commonly used smoke exhaust fans: axial fan, fan casing and centrifugal fan. (1) axial flow fan was widely used in the past, but it was rarely used after installing oil fume purifier because of the total pressure drop. (2) The fan case has moderate total pressure, adjustable air volume and low noise, so it is often selected in the fresh air system of the kitchen smoke exhaust greenhouse with moderate distance between the smoke collection hood and the oil exhaust port. (3) The total pressure and air volume of the centrifugal fan can be adjusted, but it is often necessary to reduce the noise because of the large noise. When the kitchen is located on the ground floor of the building, its exhaust fan should be placed on the roof. On the one hand, it can reduce indoor noise pollution, and the exhaust duct is in a negative pressure state to avoid odor overflow. When the fan is placed on the roof, the centrifugal fan is generally selected. (4) Ventilation equipment in the dining room kitchen. The indoor fresh air purification system is designed according to the principles of air convection and negative pressure ventilation. The negative pressure fan is installed in a place with poor ventilation. During normal operation, the mechanical kinetic energy is used to make the fan run, so that the hot air, peculiar smell and black smoke trapped in the restaurant kitchen can be quickly discharged outside in the shortest time, and at the same time, outdoor fresh air and indoor air can be exchanged circularly, thus achieving the purpose of ventilation and cooling down and improving the restaurant kitchen environment.
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