廚房抽風排煙系統(tǒng)送風系統(tǒng)要計算清楚排風量，主要依據(jù)主廚房的尺寸、爐灶的數(shù)量、煙罩的大小規(guī)格、管道的長度和損耗，污染物的釋放量來確定的；
The air supply system of the kitchen ventilation and smoke exhaust system should first calculate the exhaust air volume, which is mainly determined according to the size of the main kitchen, the number of stoves, the size and specification of the smoke hoods, the length and loss of the pipes, and the amount of pollutants released;
飲食業(yè)油煙排放標準要求每一爐灶需風量2000m3/h，即爐灶數(shù)量*2000就可以算出來。
The cooking fume emission standard of the catering industry requires that the air volume required by each stove is 2000m3/h, that is, the number of stoves * 2000 can be calculated.
若根據(jù)煙罩長度計算，可以按照2500m?/h計算就能算出廚房煙罩的排風量，當然還要考慮管道的長度，橫截面積，彎頭的數(shù)量，在設計初期盡可能的去匹配的風量稍微大一些。
If calculated according to the length of the hood, it can be calculated as 2500m/ H The exhaust air volume of the kitchen hood can be calculated through calculation. Of course, the length of the pipe, the cross-sectional area, and the number of elbows should also be considered. At the beginning of the design, the matching air volume should be slightly larger.
商用餐飲廚房抽排油煙通風系統(tǒng)設計原則和劃分要與客戶的投資方向、投資預算、能源效率、能源消耗、運行費用、生產(chǎn)流程等結(jié)合起來，更終確定一個更適合、科學、合理的方案。
The design principle and division of lampblack ventilation system for commercial catering kitchen should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operation cost, production process, etc., to finally determine the most suitable, scientific and reasonable scheme.
對于不同的功能間，如相互臨近且使用時段相同的設備排風可以設計在同一系統(tǒng)里，以節(jié)省投資，節(jié)約能源。另外,局部通風和通風系統(tǒng)要分開設計和運行,避免爐灶沒有工作而切配準備和衛(wèi)生清理工作時也要運行局部通風的不經(jīng)濟使用情況。
For different function rooms, such as equipment exhaust close to each other and with the same use period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and general ventilation systems shall be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and the preparation and cleaning work are also required.
商用廚房排油煙及補風設還要注意：商用廚房的功能、面積、通風要求、消防規(guī)定等；
In the design of smoke exhaust and air supplement for commercial kitchens, attention should also be paid to: the function, area, ventilation requirements, fire regulations, etc. of commercial kitchens;
在商業(yè)廚房規(guī)劃中，通風是關重要的，既不能讓廚房的氣味跑到餐廳，又有必要保持廚房的空氣流通，溫度適宜，所以通風性是重要保證。
In the planning of commercial kitchen, ventilation is crucial. It is not only necessary to keep the smell of the kitchen away from the restaurant, but also necessary to keep the air circulation in the kitchen at a proper temperature. Therefore, ventilation is an important guarantee.
廚房排煙系統(tǒng)的構成廚房的排煙系統(tǒng)主要由集煙罩、排煙管道、油煙凈化器、排煙風機(含消音器)和廚房全體補風設備構成，油煙凈化器的類型和運轉(zhuǎn)方法能夠依據(jù)實際情況進行選擇。
Composition of kitchen smoke exhaust system The kitchen smoke exhaust system is mainly composed of smoke collecting hood, smoke exhaust pipe, oil smoke purifier, smoke exhaust fan (including silencer) and all air make-up equipment in the kitchen. The type and operation method of oil smoke purifier can be selected according to the actual situation.
Jinan kitchen smoke exhaust has been focused on the industry for many years. Please continue to pay attention to our website for more knowledge about ventilation ducts, oil smoke purifiers and kitchen smoke exhaust schemes: http://norcalcrt.org
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