What schemes are used for kitchen ventilation in catering industry?

The catering industry generally adopts ventilation. Recently, our company installed a fresh air system in the smoke exhaust and ventilation system of Miao dining kitchen, and adopted ventilation mode. The exhaust of equipment in the same function room should be designed in the same system as far as possible, but for the exhaust hood that is too long (such as 12m or more), two or more exhaust fans should be set up respectively, and the corresponding air supply (air supply) system should be set up. This is not only convenient to operate, but also because it is operated separately according to the use situation, it will not cause the uneconomical phenomenon that even if some cookers, high-power range hoods or several range hoods are turned on at the same time, and the operation cost is reduced.

For rooms with different functions, such as equipment ventilation which is close to each other and has the same use time, it can be designed in the same system to save investment and energy.

In addition, local ventilation and comprehensive ventilation system should be designed and operated separately to avoid uneconomical use of local ventilation when the stove is not working and preparation and cleaning work are carried out.

Generally speaking, the kitchen ventilation system is divided into three parts: air supply system, exhaust system and oil fume treatment system. The design of kitchen ventilation mode and the calculation of related design parameters are very important, which directly determine the prevention and control of kitchen fume pollution and the thermal comfort of kitchen rooms.