How to arrange the hotel flue to be qualified

The hotel's flue needs to separate the ventilation, air conditioning regulation system and mechanical smoke exhaust system. Materials such as pipes, tuyeres and valves in smoke control and extraction system must be incombustible.

Residential flue and commercial flue must be separated, otherwise it is illegal.

Provisions on ventilation and smoke exhaust facilities in food processing areas and catering places:

1, the food processing area should be well ventilated, and damp and dirty air should be eliminated in time. The direction of air flow should be from high cleanliness area to low cleanliness area to prevent pollution to food, tableware and processing equipment and facilities.

2, cooking places should adopt mechanical exhaust. An exhaust device with mechanical exhaust and oil fume filtering should be added to the upper part of the equipment that produces oil fume, and the filter should be easy to clean and replace.

3. In addition to mechanical exhaust, the equipment that generates a lot of steam should be divided into small rooms to prevent condensation and discharge condensed water.

4. The exhaust port shall be equipped with a net cover which is easy to clean, corrosion-resistant and meets the requirements of item 12 of this article, and can prevent the invasion of harmful animals.

5. If air conditioning facilities are used for ventilation, the air in the dining place should meet the requirements of GB 16 153 Hygienic Standard for Restaurants.

Light dust environmental protection finishing release