Kitchen exhaust should avoid a large amount of air being exhausted in the air-conditioned space. It needs to be avoided by natural and mechanical air supplement. Both natural ventilation and mechanical ventilation should consider the path of fresh air, avoid entering dead zone, and facilitate the extraction and discharge of indoor polluted air. Mechanical air supply shall be carried out through air ducts and air supply outlets. Pipeline system should not be complex and local wind speed should not be too high. Fresh air supply should account for 70-80% of the exhaust air.
Because of the large amount of air exchange in the kitchen, the air conditioning in the kitchen is ineffective. Jinan hotel kitchen smoke exhaust equipment manufacturer can directly bathe in the wind by extracting a small amount of air conditioning in the form of a nozzle in the living room, which can improve the kitchen in the summer high temperature, oven cooks caused by the harsh working environment.
The amount of exhaust air should be determined according to the size of the kitchen, the number of stoves, the size of smoke, and the discharge of pollutants. There are several ways to determine kitchen exhaust:
(1) Determine the exhaust volume by ventilation frequency: the kitchen area is not proportional to the number of kitchen utensils and kitchen utensils, and the pollutants and heat generated by the same kitchen are also very different. In fact, the kitchen ventilation is not comprehensive, according to the number of ventilation to design air volume will have a great error.
(2) Designing exhaust air volume according to pollutant discharge:
National Environmental Protection Standard GB18483-2001 "Food and Beverage Industry Smoke and Dust Emission Standard" stipulates that each stove needs 2,000 cubic meters/hour of air flow. The author considers that there are still some limitations in air volume design based on this method. In fact, the actual situation of catering industry is complex: the size of stoves, stoves have Cantonese, Soviet and so on. Besides the stoves, there are soup pots, cookers, cooking stoves, etc. From the functional point of view, there are cooking rooms, cooking rooms, pastry rooms, barbecue rooms, Western food processing rooms, dish-washing rooms, etc. Heat dissipation and pollutant emissions are different, so we can not simply determine the amount of exhaust air according to the number of stoves.