什么是廚房排煙呢？按要求在建筑中須設(shè)置的所有排煙設(shè)施組成的系統(tǒng)叫廚房排煙系統(tǒng)。那么廚房排煙系統(tǒng)如何進行標準的排煙呢？下面
濟南廚房排煙廠家為您講解。
What is kitchen smoke? The system consisting of all smoke exhaust facilities that must be set in the building as required is called kitchen smoke exhaust system. How does the kitchen smoke exhaust system conduct standard smoke exhaust? Next, Jinan kitchen smoke exhaust manufacturer will explain to you.
在餐飲業(yè)，排煙系統(tǒng)是由煙罩、排煙煙道、止回閥，排煙風(fēng)機，油煙凈化器系統(tǒng)等組成。其任務(wù)是排出餐飲食堂廚房在炒制菜品的過程中產(chǎn)生的大量煙氣。中餐本身炒制的煙霧就比較大，對于廚房來講工作人員很多，煙氣過大也會影響工作和人體健康，所以須保證產(chǎn)生的煙氣盡快有效的實現(xiàn)排放?，F(xiàn)在人們已經(jīng)清楚地認識到設(shè)計安裝好新風(fēng)排煙系統(tǒng)和確保系統(tǒng)的性能長期良好運行的重要性和必要性。
In the catering industry, smoke exhaust system is composed of smoke hood, smoke exhaust flue, check valve, smoke exhaust fan, oil smoke purifier system, etc. Its task is to discharge a large amount of smoke generated in the cooking process of the dining hall kitchen. The smoke produced by cooking Chinese food is relatively large. For the kitchen, there are many workers. Excessive smoke will also affect work and human health, so it is necessary to ensure that the smoke generated can be effectively discharged as soon as possible. Now people have clearly realized the importance and necessity of designing and installing the fresh air smoke exhaust system and ensuring the long-term good operation of the system.
關(guān)于餐飲業(yè)商用廚房排煙管道制作也是很講究的，需要根據(jù)商用廚房內(nèi)部的廚房設(shè)備炒灶，低湯灶，蒸飯車，烤箱，煲仔爐，大鍋灶等數(shù)量的多少進行設(shè)計，管道的橫截面大小、廚房排煙的排煙總量、以及新風(fēng)補風(fēng)量的大小，現(xiàn)場的安裝條件等都是關(guān)乎決定這廚房排煙效果的因素，廚房設(shè)計之初須根據(jù)廚房設(shè)備爐具、進行勘察現(xiàn)場條件，這樣廚房排煙才會有良好的效果。
The production of smoke exhaust pipes for commercial kitchens in the catering industry is also very particular. It needs to be designed according to the number of cooking stoves, low soup stoves, rice steamers, ovens, cooking stoves, large cooking stoves and other kitchen equipment in the commercial kitchen. The cross-sectional size of the pipes, the total amount of smoke exhaust from the kitchen, the size of the fresh air make-up volume, the on-site installation conditions and other factors are all related to determining the smoke exhaust effect of the kitchen, At the beginning of kitchen design, survey the site conditions according to kitchen equipment and stoves, so that the kitchen smoke will have a good effect.
一般來說廚房排煙管道的水平段不宜太長，一般水平遠距離不應(yīng)超過15m并且要有2%以上的坡度，水平末端設(shè)活接頭，廚房油煙凈化器以及排煙管道需要定期進行清洗，以達到要求。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。
Generally speaking, the horizontal section of the kitchen smoke exhaust pipe should not be too long, the general horizontal distance should not exceed 15m and should have a slope of more than 2%. The horizontal end should be equipped with a movable joint. The kitchen fume purifier and smoke exhaust pipe should be cleaned regularly to meet the environmental requirements. 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.
Therefore, the importance of kitchen smoke exhaust is self-evident. For the catering industry, smoke exhaust industry has been paid more and more attention, which has an important factor that cannot be ignored in the catering business process. Come to our website if you need http://m.yiruizhoucheng.com Consult and understand!
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