In order to ensure the purification effect, the smoke exhaust air volume is required to be calculated in strict accordance with the suction air speed of the exhaust hood in the actual design, and the suction air speed at the hood opening is generally not less than 0.5m/s. The minimum exhaust air volume is generally calculated by the following formula: L=2000PH

式中：

Where:

L—排風(fēng)罩排風(fēng)量，m3/h；

L - exhaust volume of exhaust hood, m3/h;

P—罩口的周長(zhǎng)（靠墻的邊不計(jì)），m；

P - perimeter of the hood (excluding the side against the wall), m;

H—罩口灶口的距離，m。

H - distance from hood opening to stove opening, m.

用上述公式計(jì)算出排風(fēng)量后再按罩口面積核算罩口吸風(fēng)速度，保證罩口吸風(fēng)速度不低于0.5m/s。

After calculating the exhaust air volume with the above formula, calculate the air suction speed at the hood according to the hood area to ensure that the air suction speed at the hood is not less than 0.5m/s.

在實(shí)際工程設(shè)計(jì)中，往往采用估計(jì)的方法，根據(jù)《民用建筑暖通空調(diào)設(shè)計(jì)技術(shù)措施》中對(duì)廚房通風(fēng)量的規(guī)定，廚房通風(fēng)量也可按如下?lián)Q氣次數(shù)確定：

In actual engineering design, estimation method is often used. According to the regulations on kitchen ventilation in Technical Measures for HVAC Design of Civil Buildings, kitchen ventilation can also be determined according to the following ventilation times:

中餐廚房：L=40-50（次/h）；

Chinese kitchen: L=40-50 (times/h);

西餐廚房：L=30-40（次/h）；

Western food kitchen: L=30-40 (times/h);

職工餐廳：L=25-35（次/h）。

Staff canteen: L=25-35 (times/h).

由于廚房所在建筑物的格局以及廚房在建筑物中位置不同，有條件的廚房應(yīng)由建筑物的集中空調(diào)系統(tǒng)進(jìn)行有序送風(fēng)。但目前所遇到的大部分情況是建筑物沒有設(shè)置廚房的送風(fēng)系統(tǒng)。許多帶餐廳、廚房等的建筑物，僅設(shè)計(jì)了集中采暖系統(tǒng)而無集中空調(diào)系統(tǒng)。當(dāng)廚房處于工作狀態(tài)時(shí)，排風(fēng)系統(tǒng)投入運(yùn)行，廚房?jī)?nèi)處于負(fù)壓狀態(tài)，新風(fēng)來源包括室外新風(fēng)滲透和餐廳的空氣大量補(bǔ)入廚房。

As the layout of the building where the kitchen is located and the position of the kitchen in the building are different, conditional kitchens should be supplied with air orderly by the central air conditioning system of the building. However, most of the situations encountered at present are that the building does not have a kitchen air supply system. Many buildings with restaurants, kitchens, etc. are only designed with centralized heating system and no centralized air-conditioning system. When the kitchen is in working state, the exhaust system is put into operation, and the kitchen is in negative pressure state. The source of fresh air includes outdoor fresh air infiltration and a large amount of air in the dining room.

廚房排煙管道的水平段不宜太長(zhǎng)，一般水平更遠(yuǎn)距離不應(yīng)超過15m并且要有2%以上的坡度，水平末端設(shè)活接頭，以方便清理油垢。排風(fēng)速度按規(guī)范不得低于10m/s，以防風(fēng)速過低使油附著于煙道上，接排風(fēng)罩的支管應(yīng)設(shè)風(fēng)量調(diào)節(jié)閥。

The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the maximum horizontal distance should not exceed 15m and should have a slope of more than 2%. A movable joint should be set at the horizontal end to facilitate the cleaning of oil dirt. The air exhaust speed shall not be less than 10m/s according to the specification to prevent oil from adhering to the flue due to low wind speed. The branch pipe connected to the exhaust hood shall be equipped with an air volume regulating valve.

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Jinan smoke exhaust hood has been dedicated to the industry for many years. For more information about ventilation ducts, oil smoke purifiers and kitchen smoke exhaust schemes, please continue to pay attention to our website: http://www.369ba.com