The main reason for problems in kitchen ventilation is, on the one hand, due to the lack of experience in kitchen design in China, the design is not reasonable; on the other hand, due to insufficient coordination between the kitchen technology design profession and the ventilation design profession.
Reference Basis for Selection of Ventilation and Smoke Extraction Equipment in Western Kitchen and Chinese Kitchen Local exhaust locations and requirements:
1. Western food kitchen: The cooking volume is not very large, but requires more and more equipment, and the exhaust air volume is smaller than that of the Chinese food kitchen.
2. Chinese food kitchen: The calorific value and the amount of smoke exhausted for cooking are generally large, and the amount of exhaust air is also large. The exhaust hood is generally selected to be a fume hood. In order to reduce the impact of oil fumes on the environment, you can choose to wash the smoke hood.
3. Cooking room: The requirements for fresh air are low here, but the exhaust air effect must be good, otherwise, the steam will fill the entire workshop, affecting the work of the chef. The main exhaust gas is water vapor, which can be directly discharged without using a purification device. .
4. Dishwashing room: a large amount of exhaust air is required.
Requirements for kitchen make-up:
In the kitchen ventilation, a certain amount of fresh air should be added, and the supply air volume should be considered according to 80% -90% of the exhaust air volume. The negative pressure value in the kitchen is unfavorably greater than 5Pa, because the negative pressure is too large, the furnace will wind down. Therefore, the speed of the blower and the exhaust fan should be adjusted.
System layout:
The air supply system should be direct current, and the ventilation system of the kitchen should use variable speed fans or associated fans to supply and exhaust air.
Arrangement of air supply and exhaust vents The layout of air supply and exhaust vents in the kitchen should be considered according to the specific position of the stove, and do not allow the air supply jet to disturb the exhaust performance of the stove. When determining the outlet wind speed of the air outlet, the regional wind speed when it is about 2m away from the ground
Machine room, fan and air duct layout The exhaust fan of the kitchen should be located in the upper part of the kitchen. When the kitchen is part of a public building, the exhaust fan should be located on the roof layer, which can make the air duct under negative pressure to avoid odor overflow .
The exhaust fan of the kitchen should generally use a centrifugal fan, and the exhaust pipe of the kitchen should try to avoid an excessively long horizontal air duct. The exhaust pipe of the kitchen should try to avoid too long horizontal air ducts. The exhaust shaft of the kitchen should be close to the exhaust duct to increase the pumping force.
Fire prevention, smoke exhaust:
The exhaust system of the kitchen should be divided according to the fire protection zone, try not to pass through the firewall, and a fire damper should be installed when passing through.
The pipes of the kitchen ventilation system should be made of non-combustible materials.
Our Xi'an Jushang Kitchen Equipment Company is a professional kitchen equipment service enterprise integrating planning, design, sales, construction and after-sales service. We sincerely look forward to reaching in-depth cooperation with you in the fields of kitchen equipment, installation of oil fume purifiers, cleaning of oil fume purifiers, design and installation of kitchen ventilation ducts, etc. Looking forward to your visit.
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