The most common exhaust systems for canteens and dining kitchens include smoke exhaust hoods, oil mesh hoods, water fume hoods, oil fume purification integrated machines, fresh air outlets, pipelines, elbows, brackets, fire dampers, purifiers, fans, etc.

廚房抽風(fēng)排煙系統(tǒng)送風(fēng)系統(tǒng)要計算清楚排風(fēng)量，主要依據(jù)主廚房的尺寸、爐灶的數(shù)量、煙罩的大小規(guī)格、管道的長度和損耗，污染物的釋放量來確定的；

The air supply system of the kitchen exhaust system should first calculate the exhaust air volume, mainly based on the size of the main kitchen, the number of stoves, the size and specifications of smoke hoods, the length and loss of pipelines, and the release of pollutants;

飲食業(yè)油煙排放標(biāo)準(zhǔn)要求每一爐灶需風(fēng)量2000m3/h，即爐灶數(shù)量*2000就可以算出來。

The Foodservice lampblack emission standard requires that each stove needs 2000m3/h air volume, that is, the number of stoves * 2000 can be calculated.

若根據(jù)煙罩長度計算，可以按照2500m?/h計算就能算出廚房煙罩的排風(fēng)量，當(dāng)然還要考慮管道的長度，橫截面積，彎頭的數(shù)量，在設(shè)計初期盡可能的去匹配的風(fēng)量稍微大一些。

If calculated based on the length of the hood, it can be calculated as 2500m/ By calculating h, the exhaust air volume of the kitchen hood can be calculated, and of course, the length of the pipeline, cross-sectional area, and number of bends should also be considered. In the early design stage, it is advisable to match the air volume slightly higher.

商用餐飲廚房抽排油煙通風(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(yùn)行費(fèi)用、生產(chǎn)流程等結(jié)合起來，更終確定一個更適合、科學(xué)、合理的方案。

The design principles and division of the fume exhaust and ventilation system for commercial catering kitchens should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc., to ultimately determine the most suitable, scientific, and reasonable solution.

對于不同的功能間，如相互臨近且使用時段相同的設(shè)備排風(fēng)可以設(shè)計在同一系統(tǒng)里，以節(jié)省投資，節(jié)約能源。另外,局部通風(fēng)和通風(fēng)系統(tǒng)要分開設(shè)計和運(yùn)行,避免爐灶沒有工作而切配準(zhǔn)備和衛(wèi)生清理工作時也要運(yùn)行局部通風(fēng)的不經(jīng)濟(jì)使用情況。

For different functions, such as equipment exhaust that is close to each other and has the same usage period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and comprehensive ventilation systems should be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and preparation and hygiene cleaning work are also carried out.

商用廚房排油煙及補(bǔ)風(fēng)設(shè)還要注意：商用廚房的功能、面積、通風(fēng)要求、消防規(guī)定等；

When designing the exhaust and air supply of commercial kitchens, attention should also be paid to the functions, area, ventilation requirements, fire regulations, etc. of commercial kitchens;

在商業(yè)廚房規(guī)劃中，通風(fēng)是關(guān)重要的，既不能讓廚房的氣味跑到餐廳，又有必要保持廚房的空氣流通，溫度適宜，所以通風(fēng)性是重要保證。

In the planning of commercial kitchens, ventilation is crucial. It is not only necessary to prevent kitchen odors from entering the restaurant, but also to maintain air circulation and appropriate temperature in the kitchen. Therefore, ventilation is an important guarantee.

廚房排煙系統(tǒng)的構(gòu)成廚房的排煙系統(tǒng)主要由集煙罩、排煙管道、油煙凈化器、排煙風(fēng)機(jī)(含消音器)和廚房全體補(bǔ)風(fēng)設(shè)備構(gòu)成，油煙凈化器的類型和運(yùn)轉(zhuǎn)方法能夠依據(jù)實際情況進(jìn)行選擇。

The composition of the kitchen smoke exhaust system is mainly composed of a smoke collection hood, smoke exhaust duct, oil fume purifier, smoke exhaust fan (including silencer), and all kitchen air supply equipment. The type and operation method of the oil fume purifier can be selected based on the actual situation.