提高主廚操作過程的舒 適度，其下增加木質墊塊100毫米，沒有危害操作過程的情況下，傘狀罩應盡量減少，以減少廚房油煙擴散總面積。酒店廚房排煙罩安裝高度以不遮擋主廚視線為標準。
To improve the comfort of the chef in the operation process, add 100 mm wooden cushion block under it. In the case of no harm to the operation process, the umbrella cover should be reduced as far as possible to reduce the total area of kitchen lampblack diffusion. The installation height of the smoke hood in the hotel kitchen should not block the sight of the chef.
排量也可按照換氣次數開展計算：中餐館40~50次/h；西餐店30~40次/h，員工飯店25~35次/h；（依據上述換氣次數對于大、中大中型賓館更加合適。當按家裝吊頂下的房間體積計算公式風量時，換氣次數取上限定值；當按混凝土樓板面下的房間體積計算公式排風量時，換氣次數取下限定值）采用換氣次數計算自然通風量，一般與事實上自然通風量誤差非常大，一般來說不建議采用換氣次數開展自然通風的風量計算，僅僅在廚房工藝技術不確立，務必要有自然通風的方案設計，才還能夠采用。
The displacement can also be calculated according to the number of air changes: 40 ~ 50 times / h for Chinese restaurants; 30 ~ 40 times / h for Western restaurants and 25 ~ 35 times / h for staff hotels（ According to the above ventilation frequency, it is more suitable for large and medium-sized hotels. When the air volume is calculated according to the volume of the room under the ceiling, the upper limit of the air exchange rate is taken; When the exhaust volume is calculated according to the volume formula of the room under the concrete floor, the limited value of the air exchange rate is taken). Generally, the error between the air exchange rate and the actual natural ventilation rate is very large. Generally speaking, it is not recommended to use the air exchange rate to calculate the natural ventilation rate. Only when the kitchen technology is not established, it is necessary to have a natural ventilation scheme design, It can still be used.
酒店餐廳廚房烹飪間不宜采用風盤等室內空氣質量循環系統方式的自然通風防排煙系統。因為酒店餐廳廚房內廚房油煙、水蒸汽成分較高，長久性周而復始此類污穢汽體，必定造成廚房油煙粘附在風盤表面，大大增加熱傳導熱摩擦阻力及空氣流通摩擦阻力，降低致冷功效。長久以往，濟南市通風管道的造成機械設備缺失致冷工作能力；一般宜采用交流電式空調機組，送風統統來自室外，而且房間內不必要汽體全部排至室外，空調通風設備部送風。
It is not suitable to use the natural ventilation and smoke control system of indoor air quality circulation system such as air tray in the kitchen of hotel restaurant. Because the composition of cooking fume and water vapor in the kitchen of the hotel restaurant is high, this kind of dirty vapor will cause the kitchen fume to adhere to the surface of the air disc, greatly increase the friction resistance of heat transfer and heat conduction and air circulation, and reduce the cooling effect. For a long time, the mechanical equipment in Jinan City was lack of refrigeration capacity due to the lack of ventilation pipes; Generally, AC air conditioning units should be used. The air supply is from the outside, and all unnecessary steam in the room is discharged to the outside. The air is supplied by the air conditioning and ventilation equipment department.
主機房、離心風機及通風風管的布局廚房的排煙風機宜建在廚房的上端，廚房為商業建筑中的一部分時，其排煙風機宜建在房頂層，這能夠使風管內處在負壓力情況，防止味道外流。
The layout of the main engine room, centrifugal fan and ventilation duct the exhaust fan of the kitchen should be built at the upper end of the kitchen. When the kitchen is a part of a commercial building, the exhaust fan should be built on the roof, which can make the air duct under negative pressure and prevent the smell from flowing out.
送排風系統口布局廚房內送、排風系統口的布局應按爐灶的具體地址多方面考慮到，不必讓排風水射流攪亂爐灶的排風系統性通。濟南通風管道明確排風出入口的出入口風速等級時，在離地1m上下時的地區風速等級<0.25m/s較為理想。正壓送風口應沿排風罩方位布局，離去外罩正前方小0.4m，而排風系統口距排風罩越長越好。
Layout of air supply and exhaust system the layout of air supply and exhaust system in the kitchen should be considered in many aspects according to the specific address of the stove. It is not necessary to let the exhaust water jet disturb the ventilation system of the stove. When the wind speed level of Jinan ventilation duct is clear, it is ideal that the wind speed level is less than 0.25m/s when it is 1m above the ground. The positive pressure air supply outlet should be arranged along the direction of the exhaust hood, which is 0.4m smaller in front of the exhaust hood, and the longer the distance between the outlet of the exhaust system and the exhaust hood is, the better.
上一篇：為什么通風設備需要防腐保溫？
下一篇：通風管道在設計階段要注意什么
