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厨房排烟管道风量风俗的设计

来源:/添加时间:2018-03-28 16:32:22
厨房排烟管道的排风量由两部分组成:局部排风量和全面排风量。局部排风量应根据选用的灶具等设备种类、数量以及排烟罩的型式等加以确定,即根据炉灶等设备的平面布置图,烟罩种类,除油烟机的除油烟方式及设备产生油烟的强度等因素进行确定。
The exhaust air volume of the kitchen exhaust pipe consists of two parts: the local exhaust volume and the total exhaust air volume. The local exhaust volume should be determined according to the type and quantity of the cookers and the type of smoke hood, etc., that is, according to the layout plan of the stoves and other equipments, the types of smoke hood, and the factors of excluding the lampblack exhauster and the intensity of the cooking fume, etc., are determined.
饮食业油烟排放标准》中规定:每个基准灶头对应的发热功率为1.67times;108J/h,对应的排气罩灶面投影面积为1.1㎡,大、中、小型的单个灶头基准排气量均为20003/h。
Standard "cooking fume emission: heating power of each benchmark stoves corresponding to 1.67times; 108J/h, the corresponding exhaust hood focal plane projection area of 1.1 square meters, a single large, medium and small amount of exhaust gas stove base was 20003/h.
但不同的菜系通风要求有所差别,如西餐油烟相对较少,而中餐相对油烟较多。特别是川菜、湘菜的厨房,因辣味严重刺激鼻子和眼睛,排风量要适当加大。另外,在采用运水烟罩时风量也要适当加大。以上两种情况时的风量建议增加20%~30%。
济南厨房排烟管道
But the requirements for different styles of ventilation are different, such as western food oil smoke is relatively less, and Chinese food is relatively more fume. Especially Sichuan, Hunan in the kitchen, because of spicy severe irritation of the nose and eyes, should be appropriate to increase the exhaust volume. In addition, the air volume should be appropriately increased when using the hood. The air volume of the above two cases is suggested to be increased by 20%~30%.
送风量方面,厨房内应保持负压状态,但负压值不大于5Pa。如果正压,厨房油烟味会窜到餐厅,引起顾客不适;但负压过大,炉灶会脱火,影响炉灶燃烧效果。厨房送风系统通常指:室外新风 空调送风,按排风量的80%~95%考虑。
In the aspect of air supply, the kitchen should keep the negative pressure, but the negative pressure is not more than 5Pa. If the pressure is positive, the smell of cooking oil fume will move to the restaurant, causing discomfort to the customers; but the negative pressure is too large and the stove will take off fire, which affects the burning effect of the stove. The kitchen air supply system usually refers to the outdoor air conditioning air supply, which is considered by the 80%~95% of the exhaust air volume.
烟罩吸入口速度通常取0.5m/s,喉管取5m/s,通过管道的排风速度一般不低于10m/s,通常取10m/s~16m/s,以防风速过低致使油烟附着于管道上。管道中风速越大,噪音和震动也就越大。但管道送风速度可以低些,抽风柜后的风速比抽风柜前的可以取大些。
The intake speed of smoke hood is usually 0.5m/s, and the throat pipe takes 5m/s. The exhaust speed of pipeline is generally not less than 10m/s. Usually 10m/s~16m/s is taken to prevent the oil fume from being attached to the pipeline when the wind speed is too low. The greater the wind speed in the pipe, the greater the noise and vibration. But the wind speed of the pipe can be lower, and the wind speed behind the fan can be larger than that in front of the fan.

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