1. 空間布局，特別是商業(yè)廚房排油煙罩下的設(shè)備
1. Spatial layout, especially the equipment under the lampblack hood of the commercial kitchen
這將確定指定的商用廚房排油煙罩的總體尺寸，允許足夠的高度來捕獲和控制排放，并滿足清單和規(guī)范要求。
This will determine the overall size of the designated commercial kitchen hood, allow sufficient height to capture and control emissions, and meet the list and specification requirements.
2. 烹飪設(shè)備規(guī)格
2. Cooking equipment specifications
設(shè)備的類型和特性將決定排風(fēng)量要求，以確保捕獲和抑制，同時限度地提高運行經(jīng)濟(jì)性。
The type and characteristics of the equipment will determine the exhaust air volume requirements to ensure capture and suppression while maximizing operating economy.
3. 廚房排油煙罩技術(shù)
3. Kitchen hood technology
必須指出是否需要紫外線技術(shù)、自動水洗、需求控制通風(fēng)、連接下游污染控制裝置等選項。
It must be indicated whether options such as UV technology, automatic water washing, demand controlled ventilation, connection to downstream pollution control devices are required.
4. 現(xiàn)場條件
4. Site conditions
必須確定天花板高度限制、障礙物或其他具有挑戰(zhàn)性的現(xiàn)場條件等限制，以指定合適的煙罩。
Limits such as ceiling height limits, obstacles, or other challenging site conditions must be identified to designate suitable smoke hoods.
5. 補風(fēng)
5. Air make-up
一個通風(fēng)良好且平衡的空間是確保商業(yè)廚房排油煙罩性能的關(guān)鍵因素，引入補充空氣的方法是實現(xiàn)這一目標(biāo)的關(guān)鍵考慮因素。
A well ventilated and balanced space is a key factor to ensure the performance of the exhaust hood in commercial kitchens, and the method of introducing supplemental air is a key consideration to achieve this goal.
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