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當(dāng)一個(gè)酒店廚房正常運(yùn)作時(shí)會(huì)產(chǎn)生大量的垃圾，油煙等，這時(shí)候我們?cè)O(shè)計(jì)師就需要考慮到怎樣排放垃圾，廚房油煙怎么排放才能達(dá)到對(duì)于整個(gè)酒店周?chē)沫h(huán)境影響更小，即怎么設(shè)計(jì)排煙管道。
When a hotel kitchen is in normal operation, a lot of garbage and lampblack will be produced. At this time, we designers need to consider how to discharge garbage and how to discharge kitchen fume to minimize the impact on the environment around the hotel, that is, how to design smoke exhaust pipes.
1、廚房補(bǔ)風(fēng) 由于廚房所在建筑物的格局以及廚房在建筑物中的位置不同,有條件的廚房應(yīng)由建筑物的集中空調(diào)系統(tǒng)進(jìn)行有序送風(fēng)。但目前所遇到的大部分情況是建筑物沒(méi)有設(shè)置廚房的送風(fēng)系統(tǒng)。許多帶餐廳、廚房等的建筑物,僅設(shè)計(jì)了集中采暖系統(tǒng)而無(wú)集中空調(diào)系統(tǒng)。當(dāng)廚房處于工作狀態(tài)時(shí),排風(fēng)系統(tǒng)投入運(yùn)行,廚房?jī)?nèi)處于負(fù)壓狀態(tài),新風(fēng)來(lái)源包括室外新風(fēng)滲透和餐廳的空氣大量補(bǔ)入廚房。
1. Due to the different structure of the building where the kitchen is located and the location of the kitchen in the building, the centralized air conditioning system of the building should be used to supply air in the kitchen with conditions. But at present, most of the situation is that there is no kitchen air supply system in the building. Many buildings with restaurants, kitchens and so on have only designed central heating system without central air conditioning system. When the kitchen is in working state, the exhaust system is put into operation, and the kitchen is in a negative pressure state. The fresh air sources include outdoor fresh air infiltration and large amount of air from dining room.



2、廚房油煙排風(fēng)量的確定 為了保證凈化效果,在實(shí)際設(shè)排煙風(fēng)量要求嚴(yán)格按照排風(fēng)罩的吸入風(fēng)速計(jì)算,罩口的吸風(fēng)速度通常不低于0.5m/s。
2. In order to ensure the purification effect, in the actual design, the exhaust air volume should be calculated in strict accordance with the suction wind speed of the exhaust hood, and the suction speed of the hood mouth is usually not less than 0.5m/s.
3、濟(jì)南酒店廚房排煙安裝人員采用的送風(fēng)系統(tǒng)應(yīng)為直流方式,廚房的通風(fēng)系統(tǒng)宜采用變速風(fēng)機(jī)或關(guān)聯(lián)又風(fēng)機(jī)進(jìn)行送排風(fēng)。送排風(fēng)口布置:廚房?jī)?nèi)送、排風(fēng)口的布置應(yīng)按灶具的具體位置加以考慮,不要讓送風(fēng)射流擾亂灶具的排風(fēng)性通。確定送風(fēng)出口的出口風(fēng)速時(shí),在距地2m左右時(shí)的區(qū)域風(fēng)速。
3. The air supply system adopted by Jinan hotel kitchen smoke exhaust installation personnel should be DC mode, and the kitchen ventilation system should adopt variable speed fan or associated fan for air supply and exhaust. Air supply and exhaust outlet arrangement: the arrangement of air supply and exhaust outlets in the kitchen should be considered according to the specific position of the stove, and the air supply jet should not disturb the ventilation performance of the stove. When determining the outlet wind speed of the air supply outlet, the regional wind speed is about 2m away from the ground.
房排煙管道的水平段不宜太長(zhǎng)，一般水平更遠(yuǎn)距離不應(yīng)超過(guò)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 10ms,以防風(fēng)速過(guò)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 smoke exhaust pipe should not be too long. Generally, the maximum horizontal distance should not be more than 15m, and there should be a slope of more than 2%. The horizontal end should be provided with a movable joint to facilitate the cleaning of oil dirt. The exhaust speed shall not be less than 10ms according to the specification, so as to prevent the oil from adhering to the flue due to too low wind speed. The branch pipe connecting the exhaust hood shall be equipped with air volume regulating valve. 上一篇：濟(jì)南通風(fēng)管道設(shè)備的在何處
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