眾所周知，廚房排煙系統(tǒng)很復雜，既然是系統(tǒng)，就是無缺的規(guī)劃，風機的大小，煙罩的程度，油煙的處理技術，以及配套的救活和燃氣保護等等一系列，包含結尾的油煙凈化器和風機，都有很嚴格的規(guī)則和要求。
As we all know, the kitchen smoke exhaust system is very complex. Since it is a system, there are strict rules and requirements for the planning, the size of the fan, the advanced level of the hood, the treatment technology of the lampblack, and the supporting life-saving and gas protection, including the lampblack purifier and fan at the end.
我們梳理了廚房排煙風管系統(tǒng)規(guī)劃的幾個要害：
We sorted out several key points of kitchen smoke exhaust duct system planning:
一、廚房補風要挑選有序送風
1、 The kitchen air supply should be selected in order
廚房補風有兩種，一種是無序送風，會構成廚房的作業(yè)環(huán)境惡劣。是在夏季，雖然餐廳內(nèi)通常會設備一些部分柜式空調(diào)機以下降餐廳的室內(nèi)溫度，但室內(nèi)空氣補入廚房，并不能廚房的熱負荷并下降廚房溫度。
There are two kinds of kitchen air supplement, one is disordered air supply, which will constitute a bad working environment for the kitchen. It is in summer. Although some cabinet air conditioners are usually installed in the restaurant to reduce the indoor temperature of the restaurant, the supplement of indoor air into the kitchen cannot eliminate the heat load of the kitchen and reduce the temperature of the kitchen.
一種是有序送風，在廚房的通風系統(tǒng)中，多為以下三種補風方法：餐廳空調(diào)為全新風直流式空調(diào)系統(tǒng)，空調(diào)新風首要送入餐廳，然后流入廚房經(jīng)排風系統(tǒng)排出室外；將組合式空調(diào)機組的新風一部分直接補入廚房，一部分送入餐廳，并通過回風機回到空調(diào)機；用兩臺機組分別為餐廳、廚房服務，其間廚房為全新風直流系統(tǒng)，直接補償廚房爐灶的排風。
One is orderly air supply. In the ventilation system of the kitchen, there are mainly the following three air supplement methods: the restaurant air conditioner is a fresh air direct-current air conditioning system, and the fresh air of the air conditioner is first sent to the restaurant, and then flows into the kitchen and is discharged outside through the exhaust system; A part of the fresh air of the combined air conditioning unit is directly fed into the kitchen, and a part is fed into the dining room, and returned to the air conditioner through the return fan; Two units are used to serve the dining room and kitchen respectively, and the kitchen is equipped with fresh air DC system to directly compensate for the exhaust of the kitchen stove.
二、合理設備排煙管道
2、 Reasonable equipment smoke exhaust pipe
廚房排煙風管的水平段不宜太長，一般水平遠距離不該超過15m并且要有2%以上的斜度，水平結尾設活接頭，以便利收拾油垢。排風速度按規(guī)范不得低于 10m/s，以防風速過低使油附著于煙道上，接排風罩的支管應設風量調(diào)節(jié)閥。
The horizontal section of the kitchen smoke exhaust duct should not be too long. Generally, the horizontal distance should not exceed 15m and should have a slope of more than 2%. Movable joints should be set at the end of the horizontal to facilitate the cleaning of oil dirt. The exhaust speed shall not be less than 10m/s according to the specification to prevent oil from adhering to the flue due to low wind speed. The branch pipe connected to the exhaust hood shall be equipped with an air volume regulating valve.
三、合理運用排煙設備。
3、 Use smoke exhaust equipment reasonably.
廚房排煙設備要求其外型美麗大方，排煙作用好，能與不同風格的廚房家具裝飾匹配等特點，運用方法如下：
The kitchen smoke exhaust equipment is required to have beautiful and generous appearance, good smoke exhaust effect, and can match the decoration of kitchen furniture with different styles. The application method is as follows:
運用時，一般應在翻開燃氣灶前1—2分鐘發(fā)起飯館廚房排煙設備。發(fā)起時好使用高速檔發(fā)起，發(fā)起后可根據(jù)廚房煙氣大小變化高速或低速；
When using, the smoke exhaust equipment in the restaurant kitchen should be started 1-2 minutes before turning on the gas cooker. When starting, use the high gear to start. After starting, you can change the high speed or low speed according to the size of kitchen smoke;
燃氣灶應在廚房排煙設備正下方，抽煙作用好；
The gas cooker should be directly below the kitchen smoke exhaust equipment, which has a good smoking effect;
廚房排煙設備應在做完飯燃氣灶封閉后持續(xù)作業(yè)3分鐘或更長，保證把房間空氣換新一次；
The kitchen smoke exhaust equipment shall continue to operate for 3 minutes or more after the gas stove is closed to ensure that the room air is renewed once;
運用時,距廚房排煙設備更近的窗戶應關嚴，把門開一條縫，防止構成比較大的空氣對流,并能及時補償廚房內(nèi)空氣。
When using, the window nearest to the kitchen smoke exhaust equipment should be closed tightly, and the door should be opened with a seam to prevent the formation of relatively large air convection, and can timely compensate for the air in the kitchen.
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