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.

　　廚房內(nèi)的通風(fēng)、排風(fēng)系統(tǒng)包括排煙罩（油網(wǎng)式煙罩、水渡式煙罩）、抽風(fēng)機(jī)（離心風(fēng)機(jī)、軸流風(fēng)機(jī)等）、排煙風(fēng)管、送新風(fēng)管及空調(diào)系統(tǒng)，有效的通風(fēng)、排風(fēng)必須符合下列標(biāo)準(zhǔn)：

　　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.

　　廚房和面點(diǎn)間等熱加工間的通風(fēng)換氣，其中65%由排煙罩排出，35%由送新風(fēng)管和換氣扇換氣完成，換氣一般每小時(shí)40次為宜（可在產(chǎn)品上設(shè)置頻率）。

　　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).

　　排氣罩吸氣速度一般不應(yīng)小于0.5米/秒（購買產(chǎn)品時(shí)有規(guī)格要求），排風(fēng)管內(nèi)速度不應(yīng)大于10米/秒（購買產(chǎn)品時(shí)有規(guī)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.

　　廚房和面點(diǎn)間等熱加工間的補(bǔ)風(fēng)量應(yīng)該是排風(fēng)量的70%左右，房間負(fù)壓值不應(yīng)大于5帕（可在相關(guān)的儀器上測量），使廚房內(nèi)產(chǎn)生的油煙氣味不會(huì)往餐廳飄散，以達(dá)到隔熱、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.

　　廚房內(nèi)部有不少火災(zāi)隱患，如房內(nèi)的燃?xì)狻⒂偷男孤?，爐灶燃燒時(shí)產(chǎn)生的高溫，煙罩內(nèi)長期積累的油污等。如果平時(shí)管理不善或不注意保養(yǎng)、檢查，一不小心就會(huì)引起火災(zāi)。

　　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，平時(shí)除了強(qiáng)化員工的消防意識(shí)，防患于未然外，在廚房間還必須裝置必要的消防設(shè)施。如煙感報(bào)警器、噴淋裝置、二氧化碳滅火器等。使用燃?xì)獾膯挝?，在廚房內(nèi)還應(yīng)裝置煤氣泄漏報(bào)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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