在酒店飯店廚房選擇油煙凈化設(shè)施和排煙設(shè)施的時(shí)候，要優(yōu)先考慮排煙設(shè)備的大小，確定好排煙設(shè)備的大小以后，再選擇油煙凈化器設(shè)備的大小。一般設(shè)置油煙凈化器的風(fēng)量要大于風(fēng)機(jī)風(fēng)量的20%。
When choosing fume purification facilities and smoke exhaust facilities in hotel kitchens, priority should be given to the size of smoke exhaust equipment. After determining the size of smoke exhaust equipment, choose the size of fume purifier equipment. Generally, the air volume of the oil fume purifier should be greater than 20% of the air volume of the fan.
具體到排煙風(fēng)機(jī)的選型，需要根據(jù)煙罩的大小，爐灶數(shù)量，總管道長度，彎頭數(shù)量；排煙管路中其他設(shè)備阻力等參數(shù)選擇。
Specific to the selection of smoke exhaust fan, it needs to be based on the size of smoke hood, the number of stoves, the length of total pipe, and the number of elbows; Selection of parameters such as resistance of other equipment in smoke exhaust pipeline.
酒店商用廚房抽排油煙通風(fēng)系統(tǒng)設(shè)計(jì)原則和劃分要與客戶的投資方向、投資預(yù)算、能源效率、能源消耗、運(yùn)行費(fèi)用、生產(chǎn)流程等結(jié)合起來，
The design principles and division of smoke extraction and exhaust ventilation system in commercial kitchens of hotels should be combined with the investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc,
排風(fēng)量的確定和風(fēng)速設(shè)計(jì)原則由兩部分組成:局部排風(fēng)量和全面排風(fēng)量。局部排風(fēng)量應(yīng)根據(jù)選用的灶具等設(shè)備種類、數(shù)量以及抽排煙的型式等加以確定，即根據(jù)爐灶等設(shè)備的平面布置圖,煙草種類,抽油煙離心風(fēng)機(jī)的除油煙方式及設(shè)備產(chǎn)生風(fēng)機(jī)性能的強(qiáng)度等因素進(jìn)行確定。
The determination of exhaust air volume and the principle of wind speed design are composed of two parts: local exhaust air volume and overall exhaust air volume. The local exhaust air volume shall be determined according to the type and quantity of the selected stove and other equipment, as well as the type of smoke extraction, that is, according to the plane layout of the stove and other equipment, the type of tobacco, the way of removing oil smoke of the oil smoke centrifugal fan and the intensity of the fan performance generated by the equipment.
酒店廚房通風(fēng)排煙系統(tǒng)在安裝時(shí)，也需要注意：要減少彎頭，盡量做到短路線排放，要裝防火閥避免火災(zāi)隱患；管道過長時(shí)要做好支架的固定，避免出現(xiàn)脫落；風(fēng)機(jī)和凈化器盡量保持在一個(gè)水平位置上；連接件一定要密封。
When installing the ventilation and smoke exhaust system in the hotel kitchen, we also need to pay attention to: reduce elbows, try to discharge in a short route, and install fire dampers to avoid potential fire hazards; When the pipeline is too long, the support shall be fixed to avoid falling off; The fan and purifier shall be kept in a horizontal position as far as possible; Connections must be sealed.
另外，廚房排煙風(fēng)機(jī)凈化器安裝在室內(nèi)的時(shí)候，一定要預(yù)留好后期檢修的空間。后期要定期做好管道的清理，避免發(fā)生安全隱患。
In addition, when the kitchen exhaust fan purifier is installed indoors, the space for later maintenance must be reserved. In the later stage, the pipeline should be cleaned regularly to avoid potential safety hazards.
The above is a detailed introduction about the kitchen smoke exhaust hood of Jinan hotel. I hope it can help you. If you have any questions, please contact us. We will provide services for you with a professional attitude http://www.fsjt-gov.com
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