一、廚房補(bǔ)風(fēng)要選擇有序送風(fēng)
1、 Orderly air supply shall be selected for kitchen air supplement
廚房補(bǔ)風(fēng)有兩種，一種是無序送風(fēng)，會(huì)造成廚房的工作環(huán)境惡劣。是在夏季，雖然餐廳內(nèi)通常會(huì)安裝一些局部柜式空調(diào)機(jī)以降低餐廳的室內(nèi)溫度，但室內(nèi)空氣補(bǔ)入廚房，并不能廚房的熱負(fù)荷并降低廚房溫度。
There are two kinds of air supplement in the kitchen. One is the disordered air supply, which will cause a bad working environment in the kitchen. In summer, although some local cabinet air conditioners are usually installed in the dining room to reduce the indoor temperature of the dining room, 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(fēng)，在廚房的通風(fēng)系統(tǒng)中，多為以下三種補(bǔ)風(fēng)方式：餐廳空調(diào)為全新風(fēng)直流式空調(diào)系統(tǒng)，空調(diào)新風(fēng)送入餐廳，然后流入廚房經(jīng)排風(fēng)系統(tǒng)排出室外；將組合式空調(diào)機(jī)組的新風(fēng)一部分直接補(bǔ)入廚房，一部分送入餐廳，并通過回風(fēng)機(jī)回到空調(diào)機(jī)；用兩臺(tái)機(jī)組分別為餐廳、廚房服務(wù)，其中廚房為全新風(fēng)直流系統(tǒng)，直接補(bǔ)充廚房爐灶的排風(fēng)。
One is orderly air supply. In the ventilation system of the kitchen, there are mainly the following three air supply modes: the restaurant air conditioner is a fresh air direct-current air conditioning system. The fresh air from the air conditioner is first sent to the restaurant, and then flows into the kitchen and is discharged from the 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. The kitchen is a fresh air DC system, which directly supplements the exhaust of the kitchen stove.
二、合理安裝排煙管道
2、 Reasonable installation of smoke exhaust pipe
廚房排煙管道的水平段不宜太長，一般水平遠(yuǎn)距離不應(yīng)超過15m并且要有2%以上的坡度，水平末端設(shè)活接頭，以方便清理油垢。排風(fēng)速度按規(guī)范不得低于 10m/s，以防風(fēng)速過低使油附著于煙道上，接排風(fēng)罩的支管應(yīng)設(shè)風(fēng)量調(diào)節(jié)閥。
The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the horizontal distance should not exceed 15m and should have a slope of more than 2%. The horizontal end should be equipped with a flexible joint 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、合理使用排煙設(shè)備。
3、 Use smoke exhaust equipment reasonably.
廚房排煙設(shè)備要求其外型美觀大方，排煙效果好，能與不同風(fēng)格的廚房家具裝修匹配等特點(diǎn)，使用方法如下：
The kitchen smoke exhaust equipment is required to have beautiful appearance, good smoke exhaust effect, and can match the decoration of kitchen furniture with different styles. The use method is as follows:
1、使用時(shí)，一般應(yīng)在打開燃?xì)庠钋?—2分鐘啟動(dòng)飯店廚房排煙設(shè)備。啟動(dòng)時(shí)好應(yīng)用高速檔啟動(dòng)，啟動(dòng)后可根據(jù)廚房煙氣大小變動(dòng)高速或低速；
1. In use, the smoke exhaust equipment in the hotel kitchen should be started 1-2 minutes before the gas stove is opened. When starting, use the high gear to start. After starting, the high speed or low speed can be changed according to the size of kitchen smoke;
2、燃?xì)庠顟?yīng)在廚房排煙設(shè)備正下方，抽煙效果好；
2. The gas cooker should be directly below the kitchen smoke exhaust equipment, and the smoking effect is good;
3、廚房排煙設(shè)備應(yīng)在做完飯燃?xì)庠铌P(guān)閉后繼續(xù)工作3分鐘或更長，保證把房間空氣換新一次；
3. The kitchen smoke exhaust equipment shall continue to work for 3 minutes or more after the gas stove is closed after the meal, to ensure that the room air is renewed;
4、使用時(shí),距廚房排煙設(shè)備更近的窗戶應(yīng)關(guān)嚴(yán)，把門開一條縫，防止形成比較大的空氣對(duì)流,并能及時(shí)補(bǔ)充廚房內(nèi)空氣。
4. 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 supplement the air in the kitchen.
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