餐飲行業(yè)的廚房油煙由于會以一種氣溶膠的形態(tài)漂浮在空氣中，所以是城市大氣污染的重要來源之一，對大氣環(huán)境及人體健康會造成極大的危害。很多酒店為了治理廚房油煙，都會選用合適的廚房排煙系統(tǒng)。那么酒店廚房工程排煙系統(tǒng)應該遵循哪些設計要點才能保證良好的效果呢？
Kitchen oil fume in the catering industry is one of the important sources of urban air pollution due to its ability to float in the air as an aerosol, posing great harm to the atmospheric environment and human health. Many hotels choose appropriate kitchen exhaust systems to control kitchen fumes. So what design points should be followed for the smoke exhaust system of hotel kitchen engineering to ensure good results?
1、系統(tǒng)的構(gòu)成要合理
1. The composition of the system should be reasonable
廚房排煙系統(tǒng)的構(gòu)成部件很多且每一個部件都有著不可忽視的作用，國內(nèi)知名的廚房排煙系統(tǒng)生產(chǎn)廠家會根據(jù)酒店的實際需求來選擇合適的油煙凈化器的類型和運行方式，并在設確保排煙系統(tǒng)中的每一個構(gòu)成部分位置合理、銜接恰當。
There are many components of the kitchen smoke exhaust system, and each component plays an indispensable role. Famous domestic kitchen smoke exhaust system manufacturers will choose the appropriate type and operation mode of the oil fume purifier based on the actual needs of hotels, and ensure that each component of the smoke exhaust system is located reasonably and connected appropriately during design.
2、確定好廚房油煙排風量
2. Determine the exhaust volume of kitchen oil fume
為了保證達到的凈化效果，服務完善的廚房排煙系統(tǒng)廠家在為酒店設計排風系統(tǒng)時應該嚴格按照排風罩的吸入風速來對排煙風量進行計算，而計算出來的排風量之后，還要按照罩口面積來核算召口的吸風速度，確保罩口吸入風速不低于規(guī)定的標準。
In order to ensure the best purification effect, well-equipped kitchen exhaust system manufacturers should strictly calculate the exhaust air volume based on the suction wind speed of the exhaust hood when designing exhaust systems for hotels. After calculating the exhaust air volume, the suction air speed of the hood should also be calculated based on the hood area to ensure that the suction wind speed of the hood is not lower than the specified minimum standard.
3、設計好廚房補風
3. Design a good kitchen air supplement
由于廚房在建筑物中的位置都是不一樣的，所以有條件的廚房在設計廚房排煙系統(tǒng)之時應該由建筑物的空調(diào)系統(tǒng)進行有序送風。這樣當廚房處于工作狀態(tài)之時，廚房排煙系統(tǒng)就能更好的投入運行，廚房內(nèi)處于負壓狀態(tài)，新風來源包括室外新風滲透和餐廳的空氣大量補入廚房。
Due to the different locations of kitchens in buildings, conditional kitchens should be designed with orderly air supply from the central air conditioning system of the building when designing kitchen smoke exhaust systems. In this way, when the kitchen is in a working state, the kitchen smoke exhaust system can be better put into operation, and the kitchen is in a negative pressure state. The sources of fresh air include outdoor fresh air infiltration and a large amount of restaurant air entering the kitchen.
為了得到的廚房油煙排出效果，恒鼎商用廚房總結(jié)酒店廚房工程排煙系統(tǒng)在設計的時候就要遵循以上這幾個要點。因為每個廚房的格局和面積大小是不一樣的，所以只有確保廚房排煙系統(tǒng)中的每一個構(gòu)成都非常合理，以及擁有恰當?shù)呐棚L量和補風效果，才能真正做到讓廚房油煙達標排放。
In order to achieve the best kitchen smoke exhaust effect, Hengding Commercial Kitchen summarizes that the smoke exhaust system of hotel kitchen engineering should follow the above points when designing. Because the layout and area size of each kitchen are different, only by ensuring that each component of the kitchen smoke exhaust system is very reasonable, as well as having appropriate exhaust air volume and air supplement effect, can we truly achieve the standard emission of kitchen oil smoke.
This article is a friendly contribution from the kitchen smoke exhaust hood of Jinan Hotel. For more relevant knowledge, please click on: http://www.winuug.cn Sincere attitude. We will provide you with comprehensive services. We will gradually contribute more relevant knowledge to everyone. Stay tuned
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