In kitchen ventilation engineering, smoke exhaust fans and oil fume purification equipment consume a large amount of power, and the effect of fan ventilation is not good. Reason: All exhaust hood pipes in the overall kitchen are finally concentrated in a large air duct system, where a large oil fume purification device and a large fan are used for ventilation. As a result, as long as there is a kitchen stove to use, the exhaust fan and oil fume purifier must be turned on. As a result, not only the exhaust effect of the fan is not good, but also the power consumption is high. In high-end hotels, the annual electricity consumption for kitchen ventilation accounts for about 2.8% of the total annual consumption.

解決措施：按具體情況分成兩、三個系統(tǒng)，或采用變速風機，在高峰負荷時全開。廚房爐灶使用的高峰時間約為4~5小時，而其余時間為加工及準備或衛(wèi)生時間，不需要大的排風量。

Solution: According to specific circumstances, it can be divided into two or three systems, or variable speed fans can be used to fully open during peak load. The peak time for kitchen stoves to be used is approximately 4-5 hours, while the rest of the time is processing and preparation or hygiene time, requiring no large exhaust air volume.

問題二：酒店廚房的送風系統(tǒng)采用的是以下幾種方式 ：

Question 2: The air supply system for the hotel kitchen adopts the following methods:

1、空氣處理方式用了部分回風；

1. The air treatment method uses partial return air;

2、采用了風機盤管；

2. Fan coil unit is adopted;

3、廚房內(nèi)不設送風系統(tǒng)，而是設了單體冷風機。使用不到一年就效率大減，使廚房溫度太高。 原因：這些設備本身均有水冷式表面冷卻器或直接蒸發(fā)式表面冷卻器。廚房內(nèi)的空氣直接與冷卻器接觸，油霧很快就會污染和堵塞表冷器上翅片的間隙，使其風量大減，致使廚房內(nèi)溫度太高，效果差。

3. The kitchen is not equipped with an air supply system, but with a single air cooler. The efficiency is greatly reduced after less than a year of use, making the kitchen temperature too high. Cause: These devices themselves have water cooled surface coolers or direct evaporative surface coolers. The air in the kitchen is directly in contact with the cooler, and the oil mist will soon contaminate and clog the gap between the fins on the surface cooler, greatly reducing its air volume, causing the temperature in the kitchen to be too high and the effect to be poor.

解決措施：在廚房的送新風系統(tǒng)中，不能用回風。只能用直流式系統(tǒng)。根據(jù)室外條件可以用直流空調(diào)系統(tǒng)，也可為直流送風系統(tǒng)。窗式或柜式空調(diào)器在廚房內(nèi)不宜采用。

Solution: In the fresh air supply system of the kitchen, return air cannot be used. Only DC type systems can be used. Depending on outdoor conditions, either a DC air conditioning system or a DC air supply system can be used. Window or cabinet type air conditioners are not suitable for use in kitchens.

問題三：廚房用風機盤管降溫失敗。廚房內(nèi)設有爐灶排氣系統(tǒng)及新風補充系統(tǒng)，還有風機盤管降溫系統(tǒng)。剛投產(chǎn)時，效果挺好，一年之后，溫度降不下來，有時達35℃以上，工作人員難以忍受。 原因：經(jīng)檢查了解，發(fā)現(xiàn)廚房內(nèi)油霧、水蒸氣均大，特別是煤氣燃燒后的油煙附著在盤管表面，使其傳熱系數(shù)大大下降，冷卻效果越來越差。

Problem 3: Kitchen fan coil cooling failed. The kitchen is equipped with a stove exhaust system, a fresh air supplement system, and a fan coil cooling system. When it was first put into production, the effect was very good. After a year, the temperature could not drop, sometimes reaching over 35 ℃, which was unbearable for the staff. Cause: Upon inspection, it was found that the oil mist and water vapor in the kitchen were both large, especially the oil fume after gas combustion adhered to the surface of the coil, which greatly reduced its heat transfer coefficient and worsened the cooling effect.

解決措施：將風機盤管在廚房內(nèi)的回風口堵上，再用管道將餐廳的空氣引作廚房風機盤管的回風，同時減少室外空氣的送入量。（廚房設不能采用風機盤管系統(tǒng)）

Solution: Plug the fan coil at the return air port in the kitchen, and then use pipes to guide the air from the dining room as the return air for the kitchen fan coil, while reducing the amount of outdoor air delivered. (Fan coil system cannot be used in kitchen design)

問題四：廚房的煤氣灶火苗往灶門外噴，影響正常使用。 原因：廚房內(nèi)的進風量和排風量比例不當，使廚房的負壓過高所致。

Problem 4: The kitchen gas stove fires outside the kitchen door, affecting normal use. Cause: Improper ratio of air intake and exhaust in the kitchen, resulting in excessively high negative pressure in the kitchen.

解決措施：設有機械排風系統(tǒng)的廚房，應考慮補充進氣。廚房的負壓值，不得大于0.5mm水柱。負壓過大爐灶會倒風，即炎苗往外噴。為達此目的，一般情況下送風量應為排風量的85%~95%。

Solution: For kitchens equipped with mechanical exhaust systems, supplementary air intake should be considered. The negative pressure value of the kitchen shall not be greater than 0.5mm water column. Excessive negative pressure in the stove will cause a downdraft, which means that the inflammation vaccine will spray outward. To achieve this goal, the air supply volume should generally be 85% to 95% of the exhaust air volume.

問題五：廚房操作間與餐廳之間串問。廚房與餐廳相鄰，使人產(chǎn)生不舒服的感覺，使得餐廳的環(huán)境質(zhì)量不夠清香幽雅。 原因：廚房及餐廳的氣流組織不好，應當是廚房負壓，餐廳正壓。而有時由于廚房開了窗，造成廚房的空氣流入餐廳，以致使兩者之間到處串味。

Question 5: Interrogation between the kitchen operation room and the dining room. The kitchen is adjacent to the restaurant, creating an uncomfortable feeling, making the environmental quality of the high-end restaurant not fragrant and elegant enough. Reason: The airflow in the kitchen and restaurant is not well organized, which should be due to negative pressure in the kitchen and positive pressure in the restaurant. Sometimes, due to the opening of windows in the kitchen, the air from the kitchen flows into the dining room, resulting in a cross flavor between the two.

解決措施：要防止廚房氣味倒灌，除了在廚房和餐廳之間要設走道過渡之外，廚房排風量60%要靠餐廳來補。即把廚房補風量的60%送到餐廳，然后再由餐廳流到廚房。但要注意氣流由餐廳流入廚房在經(jīng)過配餐口時的風速不得大于1m/s。

Solution: To prevent kitchen odor from pouring back, in addition to setting up a walkway transition between the kitchen and the dining room, 60% of the kitchen exhaust air volume needs to be supplemented by the dining room. That is, 60% of the supplementary air volume in the kitchen is sent to the dining room, and then flows from the dining room to the kitchen. However, it should be noted that the wind speed when the airflow flows from the dining room into the kitchen and passes through the catering opening should not exceed 1m/s.

問題六：酒店的會議廳有廚房炒菜味道。 原因：廚房的排氣出口與空調(diào)的室外進風口相距較近，而且進風口是設在排氣口的下風向。結果造成進風不清潔，以致把廚房的氣味送入建筑物內(nèi)，造成“串味”。

Question 6: The conference hall of a high-end hotel smells like cooking in the kitchen. Reason: The exhaust outlet of the kitchen is relatively close to the outdoor air inlet of the air conditioner, and the air inlet is located in the downwind direction of the exhaust outlet. As a result, the intake air is not clean, leading to the introduction of kitchen odor into the building, resulting in a "cross flavor".

解決措施：新風進口應設在空氣比較潔凈的地方，并宜設在排風口的上風側，且應比排風口低。在民用建筑中盡量避免進風口與廚房排氣口設在同一方向。

Solution: The fresh air inlet should be located in a place with relatively clean air, and should be located on the windward side of the exhaust outlet, and should be lower than the exhaust outlet. Try to avoid setting the air inlet in the same direction as the kitchen exhaust in civil buildings.

更多的關于濟南廚房排煙的問題或者詳細的內(nèi)容，請進入我們公司的網(wǎng)站：http://norcalcrt.org網(wǎng)站中會有很多的內(nèi)容僅供參考。

For more questions or detailed information about Jinan kitchen smoke exhaust, please visit our company's website: http://norcalcrt.org There will be a lot of content on the website for reference only.