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济南厨房排烟管道制作就是这么简单

来源:/添加时间:2018-05-21 11:52:17
1房排烟系统的构成
Composition of 1 room smoke exhaust system
厨房的排烟系统主要由集烟罩、排烟管道、油烟净化器、排烟风机(含消声器)和厨房整体补风装置构成。
The smoke exhaust system in the kitchen is mainly composed of smoke collecting hood, exhaust pipe, oil fume purifier, smoke exhausting fan (including muffler) and kitchen integral air supply device.
油烟净化器的类型和运行方式可以根据实际情况进行选择。在油烟净化器安装之前,首先要对排烟系统中各部分的实际运行参数,包括运行阻力和排风量进行核算。如果是新建项目,在设计时要充分考虑安装了油烟净化器后对排风系统的影响;如果是改造项目,在加装油烟净化器时需要对排风系统重新进行核算,必要时要对集烟罩、排烟管道和厨房整体补风装置进行改造并更换排烟风机。
The type and operation mode of fume purifier can be selected according to the actual situation. Before installing the fume cleaner, the actual operating parameters of each part of the exhaust system, including operational resistance and exhaust volume, must be accounted. If it is a new project, we should take full consideration of the effect of installing the fume purifier on the exhaust system when it is designed. If it is a renovation project, it is necessary to recalculate the exhaust system when adding the oil smoke purifier. If necessary, the smoke collecting cover, the smoke exhaust pipe and the whole kitchen ventilation device should be reformed and replaced by the exhaust fan.
2厨房油烟排风量的确定
Determination of the volume of 2 kitchen fumes
济南厨房排烟管道
为了保证净化效果,在实际设计时排烟风量要求严格按照排风罩的吸入风速计算,罩口的吸入风速通常不低于0.5m/s。最小排风量通常用下式计算:L=2000PH式中:L—排风罩排风量,m3/h;P—罩口的周长(靠墙的边不计),m;H—罩口至灶口的距离,m。
In order to ensure the purification effect, the air flow rate in the actual design is calculated strictly according to the suction wind speed of the exhaust hood, and the suction wind speed of the hood is usually not less than 0.5m/s. The minimum ventilation volume is commonly used in the following calculation: L=2000PH type: L - air exhaust air volume, m3/h; P - the circumference of the cover (by the side of the wall), m; H - the distance to the mouth of the mouth, M.
用上述公式计算出排风量后再按罩口面积核算罩口吸风速度,保证罩口吸风速度不低于0.5m/s。
After calculating the exhaust volume with the above formula, the suction speed of the hood is calculated according to the area of the hood, so that the suction speed of the hood is not less than 0.5m/s.
在实际工程设计中,往往采用估计的方法,根据《民用建筑暖通空调设计技术措施》中对厨房通风量的规定,厨房通风量也可按如下换气次数确定:
In the actual engineering design, the estimation method is often used. According to the provisions of the ventilation volume of the kitchen in the civil building HVAC design technical measures, the ventilation amount of the kitchen can also be determined according to the following air change times.
中餐厨房:L=40-50(次/h);西餐厨房:L=30-40(次/h);职工餐厅:L=25-35(次/h)。
Chinese Kitchen: L=40-50 (sub /h); Western Kitchen: L=30-40 (sub /h); staff restaurant: L=25-35 (sub /h).
3厨房补风
3 kitchen mending
由于厨房所在建筑物的格局以及厨房在建筑物中位置不同,有条件的厨房应由建筑物的集中空调系统进行有序送风。但目前所遇到的大部分情况是建筑物没有设置厨房的送风系统。许多带餐厅、厨房等的建筑物,仅设计了集中采暖系统而无集中空调系统。当厨房处于工作状态时,排风系统投入运行,厨房内处于负压状态,新风来源包括室外新风渗透和餐厅的空气大量补入厨房。
Due to the structure of the building in the kitchen and the different position of the kitchen in the building, the conditional kitchen should be sent by the centralized air conditioning system of the building. But most of the current situation is that the building does not have a kitchen air supply system. Many buildings with restaurants, kitchens and so on only designed centralized heating system without centralized air conditioning system. When the kitchen is working, the exhaust system is put into operation and the kitchen is in a negative pressure. The fresh air source includes the outdoor fresh air infiltration and the dining room air to fill in the kitchen.
更多的关于济南厨房排烟管道的问题或者详细的内容,请进入我们公司的网站:网站中会有很多的内容仅供参考。
More about the Ji'nan kitchen smoke pipeline problems or detailed content, please enter our company's website: website will have a lot of content for reference only.

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