厨房的排烟设计你晓得吗? - 山东通风管道加工厂家

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厨房的排烟设计你晓得吗?

发布时间:2017/12/12

  无论采用什么样的排风设备,最重要的是要使厨房,尤其是配菜、烹调区形成负压。负压是指排出去的空气量,要大于补充进入厨房的新风量,这样厨房才能保持空气清新。
  No matter what type of exhaust equipment, the most important thing is to make the kitchen, especially the side dishes, cooking areas to form negative pressure. The negative pressure refers to the amount of air discharged out, which is greater than the amount of fresh air added into the kitchen so that the kitchen can keep the air fresh.
  厨房内的通风、排风系统包括排烟罩(油网式烟罩、水渡式烟罩)、抽风机(离心风机、轴流风机等)、排烟风管、送新风管及空调系统,有效的通风、排风必须符合下列标准:
  The ventilation and exhaust systems in the kitchen include smoke exhaust hood (oil net smoke hood, water crossing smoke hood), exhaust fan (centrifugal fan, axial fan, etc.), smoke exhaust duct, fresh air pipe and air conditioning system. Effective ventilation and exhaust must meet the following criteria.
  厨房和面点间等热加工间的通风换气,其中65%由排烟罩排出,35%由送新风管和换气扇换气完成,换气一般每小时40次为宜(可在产品上设置频率)。
  The kitchen and pastry room heat processing room ventilation, of which 65% by hood exhaust, 35% completed by the fresh air supply pipe and fan ventilation, ventilation is generally 40 times per hour. (frequency can be set on the product).
  排气罩吸气速度一般不应小于0.5米/秒(购买产品时有规格要求),排风管内速度不应大于10米/秒(购买产品时有规格要求)。
  The suction speed of exhaust hood should not be less than 0.5 meters per second, and the speed of exhaust pipe should not exceed 10 meters per second.
  厨房和面点间等热加工间的补风量应该是排风量的70%左右,房间负压值不应大于5帕(可在相关的仪器上测量),使厨房内产生的油烟气味不会往餐厅飘散,以达到隔热、隔味的效果。
  The supplementary air volume between the kitchen and the noodle should be 70% of the discharge volume, and the negative pressure value of the room should not be greater than 5 PPA (which can be measured on the related instruments), so that the smell of lampblack produced in the kitchen will not float to the restaurant, so as to achieve the effect of heat insulation and odor separation.
  厨房内部有不少火灾隐患,如房内的燃气、油的泄漏,炉灶燃烧时产生的高温,烟罩内长期积累的油污等。如果平时管理不善或不注意保养、检查,一不小心就会引起火灾。
  There are a lot of fire hazards in the kitchen, such as the leakage of gas and oil in the room, the high temperature produced during the burning of the stove, the long accumulation of oil in the smoke mask, etc. If the management is not good or pay attention to maintenance, inspection, one careless will cause fire.
  因此,平时除了强化员工的消防安全意识,防患于未然外,在厨房间还必须装置必要的消防设施。如烟感报警器、喷淋装置、二氧化碳灭火器等。使用燃气的单位,在厨房内还应装置煤气泄漏报警器。
  Therefore, in addition to strengthening the staff's awareness of fire safety, in the bud, the necessary fire-fighting facilities must be installed in the kitchen. Such as smoke alarm, spray device, carbon dioxide extinguisher and so on. A gas leak alarm should also be installed in the kitchen with a unit of gas.
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