How to design, manufacture and install smoke hoods and chimneys in hotels, restaurants and kitchens

Changsha Xiangwan Kitchen Equipment Design Cold Processing Factory is a professional manufacturer of hotel smoke hoods and pipes. We firmly believe that high quality and low price are the basis of winning customers, so we pursue lower purchase channels, cultivate employees' careful personality and enhance the sense of responsibility of after-sales service employees. Our business model is inseparable from the mutual introduction between customers, so we should satisfy customers in terms of price, reputation and quality. The exhaust air volume of the kitchen should be determined according to the size of the kitchen, the number of stoves, the size of the range hood and the emission of pollutants. Generally, there are several methods to determine the exhaust air volume of the kitchen: (1) Determine the exhaust air volume according to the air exchange times: there are great differences between kitchens, the kitchen area is not proportional to the number of kitchen utensils and cookers, and the pollutants and heat generated by the same cookers are also very different. In fact, kitchen ventilation is not comprehensive ventilation, and there will be great errors in designing air volume according to the number of air changes. (2) Design the exhaust air volume according to the pollutant discharge: The national environmental protection GB 18483-200 1 Cooking fume emission standard stipulates that the required air volume of each cooker is 2000m3/h. The author thinks that the air volume designed by this method is still limited. In fact, the actual situation of the catering industry is more complicated: the size of the stove, the stove has Guangdong style, Soviet style and so on; In addition to the stove, there are soup pots, clay pots, steamer ovens and so on. Functionally, there are cooking room, cooking room, pastry room, barbecue room, western food processing room, dishwashing room and so on. Moreover, the heat dissipation and pollutant discharge are different, so it is not appropriate to simply determine the exhaust air volume according to the number of stoves. (3) Determine the air volume by the size of the range hood: It is more appropriate to calculate the air volume by the product of the air intake area and the air intake speed between the lower edge of the range hood and the stove. The exhaust air volume can be calculated according to the following formula: G=3600L(h2-h 1)Vx, m3/HL- the length of the lower air inlet of the range hood (the length of both ends of the range hood and the length of the other side of the double-sided air inlet should also be calculated), m; H 1- stove height, m; Height of the lower edge of hood, m; VX- intake wind speed, m/s. All ventilation pipes produced by our factory are in accordance with national standards, made of high-quality profiles, carefully assembled and processed, strictly inspected before leaving the factory and installed at home. Based on the business philosophy of "striving for perfection and sincere service" and the service tenet of "honesty, professionalism and high efficiency", our factory wholeheartedly provides excellent products and quality services for new and old customers, and has won the recognition and trust of our customers, and has continuously developed and expanded in the fierce market competition. Installation, design, customization, debugging, maintenance, treatment and transformation of the system pipeline layout of oil fume exhaust pipeline-exhaust pipeline-ventilation pipeline. Processing iron pipe, stainless steel pipe, all kinds of fire ventilation pipes, exhaust pipes, exhaust pipes, basement ventilation engineering, shopping mall ventilation pipes.