商業(yè)廚房設(shè)計注重的就是其功能性，功能性中重要的就是通風性能。在商業(yè)廚房設(shè)計中，通風是關(guān)重要的，既不能讓廚房的氣味跑到餐廳，又須保持廚房的空氣流通，溫度適宜。下面來講講講解濟南廚房排煙設(shè)計的通風法寶。

The design of commercial kitchen pays attention to its function, and the important function is ventilation performance. In the design of commercial kitchens, ventilation is very important. It is not allowed to let the smell of kitchens run to the dining room, but also necessary to maintain the air circulation and proper temperature in the kitchen. Let's talk about the ventilation magic weapon of Jinan kitchen smoke exhaust design.

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、排煙風機(含消音器)和廚房整體補風裝置構(gòu)成。油煙凈化器的類型和運行方式可以根據(jù)實際情況進行選擇。在油煙凈化器安裝之前，要對排煙系統(tǒng)中各部分的實際運行參數(shù)，包括運行阻力和排風量進行核算。

Composition of kitchen smoke exhaust system the smoke exhaust system of the kitchen is mainly composed of a smoke collecting hood, a smoke exhaust pipe, an oil fume purifier, a smoke exhaust fan (including a silencer) and an integral air supplement device of the kitchen. The type and operation mode of oil fume purifier can be selected according to the actual situation. Before the installation of the oil fume purifier, the actual operating parameters of each part of the smoke exhaust system, including operating resistance and exhaust air volume, shall be calculated first.

如果是新建項目，在設(shè)要充分考慮安裝了油煙凈化器后對排風系統(tǒng)的影響;如果是改造項目，在加裝油煙凈化器時需要對排風系統(tǒng)重新進行核算，必要時要對集煙罩、排煙管道和廚房整體補風裝置進行改造并更換排煙風機。

If it is a new project, the impact on the exhaust system after installing the oil fume purifier shall be fully considered in the design; If it is a reconstruction project, the exhaust system needs to be recalculated when installing the oil fume purifier. If necessary, the smoke collection hood, smoke exhaust pipe and the kitchen air supplement device should be reconstructed and the smoke exhaust fan should be replaced.

廚房通風中產(chǎn)生問題的主要原因，一方面是由于廚房工藝設(shè)計與通風設(shè)計之間協(xié)調(diào)不夠，另一方面，由于我國廚房設(shè)計缺乏經(jīng)驗，設(shè)計不盡合理。

The main reasons for the problems in kitchen ventilation are: on the one hand, the coordination between kitchen process design and ventilation design is not enough; on the other hand, the design is not reasonable due to the lack of experience in kitchen design in China.

廚房補風的要求

Requirements for kitchen air makeup

在廚房通風中，要補充一定數(shù)量的新風，送風量應(yīng)按排風量的80%-90%考慮。廚房內(nèi)負壓值不利大于5Pa，因負壓過大，爐膛會倒風。因而應(yīng)使送風機與排風機均有調(diào)速的可能。

In the kitchen ventilation, a certain amount of fresh air shall be added, and the air supply volume shall be 80% - 90% of the exhaust volume. The negative pressure in the kitchen is disadvantageously greater than 5pa. Because the negative pressure is too large, the furnace will blow backward. Therefore, it shall be possible to speed the blower and exhaust fan.

系統(tǒng)布置

System layout

送風系統(tǒng)應(yīng)為直流方式，廚房的通風系統(tǒng)宜采用變速風機或關(guān)聯(lián)又風機進行送排風。送排風口布置廚房內(nèi)送、排風口的布置應(yīng)按灶具的具體位置加以考慮，不要讓送風射流擾亂灶具的排風性通。確定送風出口的出口風速時，在距地2m左右時的區(qū)域風速<0.25m/s較為理想。送風口應(yīng)沿排風罩方向布置，離開罩子前方小0.7m，而排風口距排風罩越遠越好。每個炒菜廚房須有崗位送風。

The air supply system shall be DC mode, and the kitchen ventilation system shall adopt variable-speed fan or associated fan for air supply and exhaust. Arrangement of air supply and exhaust outlets the arrangement of air supply and exhaust outlets in the kitchen shall be considered according to the specific position of the cooker, and the air supply jet shall not disturb the ventilation of the cooker. When determining the outlet wind speed of the air supply outlet, it is ideal that the regional wind speed is less than 0.25m/s when it is about 2m away from the ground. The air supply outlet shall be arranged along the direction of the exhaust hood, 0.7m away from the front of the hood, and the farther the exhaust outlet is from the exhaust hood, the better. Each cooking kitchen must have post air supply.

機房、風機及風管的布置廚房的排風機宜設(shè)在廚房的上部，廚房為公共建筑中的一部分時，其排風機宜設(shè)在屋，這可以使風道內(nèi)處于負壓狀態(tài)，避免氣味外溢。廚房的排風機一般應(yīng)選用離心風機，廚房的排風管應(yīng)盡量避免過長的水平風道。廚房的排風管應(yīng)盡量避免過長的水平風道。廚房的排風豎井好與排煙道靠在一起以加大抽力。

Arrangement of machine room, fan and air duct: the exhaust fan of the kitchen should be set at the upper part of the kitchen. When the kitchen is a part of the public building, the exhaust fan should be set at the roof level, which can make the air duct in a negative pressure state and avoid odor overflow. The kitchen exhaust fan shall generally be a centrifugal fan, and the kitchen exhaust duct shall try to avoid long horizontal air duct. The exhaust duct of the kitchen shall avoid excessive horizontal air duct as far as possible. The exhaust shaft of the kitchen should be close to the exhaust duct to increase the pumping force.

以上就是小編為大家具體介紹有關(guān)商用廚房排煙的具體問題，以后無論是自己開餐館還是外出去餐廳吃飯，了解商用廚房排煙的相關(guān)問題對于我們都有很大的幫助作用。更多相關(guān)事項就來我們網(wǎng)站http://www.yiruizhoucheng.com咨詢吧。

The above is a brief introduction to the specific problems related to the smoke exhaust of commercial kitchens. It will be very helpful for us to understand the problems related to the smoke exhaust of commercial kitchens whether we open a restaurant or go out to eat. For more information, please visit our website http://www.yiruizhoucheng.com Consult.