The kitchen air conditioning system should not be used in fan coil systems, because the kitchen fumes, more water vapor, long cycle will inevitably cause indoor air hood attached to the surface of the coil, the heat transfer coefficient is greatly reduced, the cooling effect is getting worse, so as not to use.

廚房空調(diào)系統(tǒng)一般采用直流式空調(diào)系統(tǒng)，它所處理的空氣全部來(lái)自室外，不可用回風(fēng)。

The kitchen air conditioning system usually adopts the direct current air conditioning system, which handles all the air from the outside and can not return the air.

廚房空調(diào)通風(fēng)系統(tǒng)采用形式

Kitchen air conditioning ventilation system adopted form

廚房送風(fēng)包括兩部分：室外新風(fēng)和空調(diào)風(fēng)。

The kitchen air supply consists of two parts: outdoor fresh air and air conditioning.

(1)室外新風(fēng)。室外新風(fēng)通過(guò)軸流或離心風(fēng)機(jī)經(jīng)風(fēng)管送入靠近爐灶處．主要起到補(bǔ)風(fēng)作用。新風(fēng)位置要適當(dāng)，送風(fēng)切不能在廚師頭頂或頸后直吹，否則會(huì)造成不舒適，嚴(yán)重的會(huì)引起廚師職業(yè)病。送風(fēng)口距廚師約1．5m較合適。

(1) outdoor fresh air. Outdoor fresh air through the axial or centrifugal fan through the air pipe into place. Next to the stove mainly to wind up effect. Fresh air position should be appropriate, air cut can not be in the chef's head or neck straight blowing, otherwise it will cause discomfort, and serious will cause cooks occupational diseases. The air outlet is about 1.5m suitable for the chef.

(2)空調(diào)風(fēng)。空調(diào)風(fēng)來(lái)源于新風(fēng)機(jī)組或組合式空調(diào)器，通過(guò)風(fēng)管送入遠(yuǎn)離爐灶處，調(diào)節(jié)廚房?jī)?nèi)溫度，同時(shí)也起到補(bǔ)風(fēng)作用。送風(fēng)口可根據(jù)廚房具體情況合理布置。

(2) air conditioning. The air conditioning is derived from a new air unit or a combined air conditioner. It is sent into the kitchen away from the stove by the air duct, and the temperature in the kitchen is adjusted. The air outlet can be arranged reasonably according to the specific conditions of the kitchen.

(3)送風(fēng)量的確定。為防止廚房氣味串人餐廳，廚房應(yīng)保持負(fù)壓。一般情況下，廚房負(fù)壓值不得大于5Pa。送風(fēng)量(新風(fēng)+空調(diào)風(fēng))應(yīng)按排風(fēng)量的85%～95%考慮。

(3) determination of air supply volume. In order to prevent kitchen odour from mixing into restaurants, the kitchen should be kept under negative pressure. Under normal circumstances, the kitchen negative pressure shall not be greater than 5Pa. The air supply rate (fresh air + air conditioning wind) should be considered as 85% to 95% of the exhaust air volume.

(4)不論新風(fēng)還是空調(diào)風(fēng)，送風(fēng)管均需設(shè)置防火閥，當(dāng)溫度超過(guò)70℃時(shí)自動(dòng)關(guān)閉，且與風(fēng)機(jī)或空調(diào)機(jī)組聯(lián)鎖。

(4) no matter the fresh air or air conditioning, the air supply pipe shall be equipped with fireproof valve. When the temperature is over 70 degrees centigrade, it will be automatically closed and in