廚房油煙抽排設(shè)備是廚房中不可缺少的設(shè)備。它的存在可以將廚房的油煙全部排出，保證廚房的正常使用。沒有排油煙設(shè)備，廚房環(huán)境很容易受到影響。會(huì)影響客人的用餐體驗(yàn)，所以廚房設(shè)備的選擇要慎重。一般來說，廚房設(shè)備的排風(fēng)量取決于廚房的大小。排風(fēng)量的選擇和匹配不僅可靠——選擇油煙凈化設(shè)備的重要，也是餐飲客戶達(dá)到食用油煙標(biāo)準(zhǔn)的重要因素之一。

Kitchen lampblack exhaust equipment is an indispensable equipment in the kitchen. The existence of the utility model can completely discharge the oil smoke in the kitchen and ensure the normal use of the kitchen. Without oil fume exhaust equipment, the kitchen environment is easily affected. It will affect the dining experience of guests, so the choice of kitchen equipment should be careful. Generally speaking, the exhaust volume of kitchen equipment depends on the size of the kitchen. The brand selection and matching of exhaust air volume is not only reliable - it is an important brand to select oil fume purification equipment, but also one of the important factors for catering customers to meet the environmental protection standards of edible oil fume.

廚房油煙排煙設(shè)備解決的排風(fēng)量匹配問題，也是油煙標(biāo)桿的重要因素。排風(fēng)量的匹配根據(jù)炊具和餐具的總數(shù)確定：炊具的油煙越高，油煙凈化設(shè)備的排風(fēng)量比要配備的多，由總數(shù)決定廚房用具和廚房里的兩件物品。餐廳廚房的煙氣越高，油煙凈化設(shè)備排放的廢氣量越大。炊具和餐具的總量會(huì)影響廚房的煙霧量。

The matching problem of exhaust air volume solved by kitchen oil smoke exhaust equipment is also an important factor of oil smoke environmental protection benchmark. The matching of exhaust air volume shall be determined according to the total number of cooking utensils and tableware: the higher the cooking utensils' oil fume, the more exhaust air volume of the oil fume purification equipment than that to be equipped. The total number determines the kitchen utensils and two items in the kitchen. The higher the smoke in the restaurant kitchen, the greater the amount of exhaust gas discharged by the fume purification equipment. The total amount of cooking utensils and tableware will affect the amount of smoke in the kitchen.

在粵菜中，烹調(diào)時(shí)不容易放太多油，廚房油煙量也比較少。因此，粵菜館的一般餐飲業(yè)可能會(huì)使用排風(fēng)量小的油煙凈化設(shè)備。湘菜和川菜是比較辣的特色菜，火力大，廚藝好，油耗高，油煙高，油汽高。

In Cantonese cuisine, it is not easy to put too much oil when cooking, and the amount of oil smoke in the kitchen is relatively small. Therefore, the general catering industry of Guangdong restaurants may use fume purification equipment with small exhaust volume. Hunan cuisine and Sichuan cuisine are spicy specialties with great firepower, good cooking skills, high fuel consumption, high oil smoke and high oil vapor.

餐飲業(yè)廚房排煙設(shè)備的排風(fēng)量很大。烤肉串上的油煙會(huì)產(chǎn)生大量的油煙。過多的植物油會(huì)積聚在烤網(wǎng)和烤架上，也會(huì)產(chǎn)生高溫油煙。因此，烤肉餐飲業(yè)也影響著排油量和煙氣凈化設(shè)備。有非常嚴(yán)格的規(guī)定。大學(xué)廚房、企業(yè)餐廳、酒店餐廳廚房會(huì)產(chǎn)生大量油煙。解決油煙凈化設(shè)備的問題，需要比較大的排風(fēng)量。

The exhaust volume of kitchen smoke exhaust equipment in catering industry is very large. The lampblack on the kebab will produce a lot of lampblack. Too much vegetable oil will accumulate on the baking net and grill, and will also produce high-temperature lampblack. Therefore, the barbecue catering industry also affects the oil discharge and flue gas purification equipment. There are very strict regulations. University kitchens, enterprise restaurants and hotel restaurant kitchens will produce a lot of oil smoke. To solve the problem of oil fume purification equipment, large exhaust air volume is required.

排風(fēng)量大的設(shè)備一般用在一些經(jīng)常用油較多的小廚房。如果廚房比較大，可以考慮安裝幾個(gè)抽油煙機(jī)，這樣更有利于廚房的排風(fēng)。

The equipment with large exhaust volume is generally used in some small kitchens that often use more oil. If the kitchen is relatively large, you can consider installing several range hoods, which is more conducive to the exhaust of the kitchen.

另外，濟(jì)南廚房排煙公司提示，廚師做飯的時(shí)候會(huì)有很多油煙。如果條件允許，需要安裝合適的二次風(fēng)系統(tǒng)，補(bǔ)充廚房空氣，保持涼爽。此外，還應(yīng)考慮補(bǔ)氣的方法。可以說排氣管是排氣系統(tǒng)的一種設(shè)備，但規(guī)格和設(shè)計(jì)要求很多。如果設(shè)計(jì)不合理，排氣就不好，排氣系統(tǒng)的設(shè)計(jì)也不宜過長(zhǎng)。此外，為防止油蒸氣積聚在內(nèi)部，坡度不應(yīng)太高。

In addition, Jinan kitchen smoke exhaust company suggests that there will be a lot of oil smoke when cooks cook. If conditions permit, it is necessary to install a suitable secondary air system to supplement the air in the kitchen and keep it cool. In addition, the method of air replenishment should also be considered. It can be said that the exhaust pipe is a kind of equipment of the exhaust system, but there are many specifications and design requirements. If the design is unreasonable, the exhaust is not good, and the design of the exhaust system should not be too long. In addition, in order to prevent oil vapor from accumulating inside, the slope should not be too high.

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