在酒店飯店廚房選擇油煙凈化設(shè)施和排煙設(shè)施的時候，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)機風(fēng)量的20%。
When selecting oil fume purification and smoke exhaust facilities in the kitchen of a hotel, priority should be given to the size of the smoke exhaust equipment. After determining the size of the smoke exhaust equipment, the size of the oil fume purifier equipment should be selected. Generally, the air volume of the oil fume purifier should be greater than 20% of the fan air volume.
具體到排煙風(fēng)機的選型，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。
The specific selection of smoke exhaust fans needs to be based on the size of the hood, the number of stoves, the total length of the pipeline, and the number of elbows; Select parameters such as resistance of other equipment in the smoke exhaust pipeline.
酒店商用廚房抽排油煙通風(fēng)系統(tǒng)設(shè)計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、運行費用、生產(chǎn)流程等結(jié)合起來，
The design principles and division of the fume exhaust and ventilation system for hotel commercial kitchens should be combined with the client's 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)機的除油煙方式及設(shè)備產(chǎn)生風(fēng)機性能的強度等因素進行確定。
The determination of exhaust air volume and the principle of wind speed design consist of two parts: local exhaust air volume and comprehensive exhaust air volume. The local exhaust air volume should be determined based on the type and quantity of selected stoves and other equipment, as well as the type of smoke extraction and exhaust, that is, based on the layout plan of the stove and other equipment, the type of tobacco, the method of removing oil smoke from the centrifugal fan for oil smoke extraction, and the strength of the fan performance generated by the equipment.
酒店廚房通風(fēng)排煙系統(tǒng)在安裝時，也需要注意：要減少彎頭，盡量做到更短路線排放，要裝防火閥避免火災(zāi)隱患；管道過長時要做好支架的固定，避免出現(xiàn)脫落；風(fēng)機和凈化器盡量保持在一個水平位置上；連接件必須密封。
When installing the ventilation and smoke exhaust system in the hotel kitchen, it is also necessary to pay attention to reducing bends, minimizing emissions along the shortest possible route, and installing fire dampers to avoid potential fire hazards; When the pipeline is too long, the support should be fixed properly to avoid falling off; Try to keep the fan and purifier in a horizontal position as much as possible; The connecting parts must be sealed.
另外，廚房排煙風(fēng)機凈化器安裝在室內(nèi)的時候，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 installing the kitchen exhaust fan purifier indoors, it is necessary to reserve space for later maintenance. Regular cleaning of pipelines should be carried out in the later stage to avoid potential safety hazards.
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