排煙罩是裝在煙氣出口處的裝置，用于減少倒風對燃燒器燃燒性能影響;有利于排煙及煙道阻塞時方便煙氣逸出。
The smoke exhaust hood is a device installed at the flue gas outlet to reduce the influence of downdraft on the combustion performance of the burner; It is conducive to smoke exhaust and smoke escape when the flue is blocked.
二、排煙罩的分類:
2、 Classification of smoke hoods:
排煙罩分為商用排煙罩和家用排煙罩。商用排煙罩分普通煙罩和運水煙置，家用的分頂吸煙罩和側吸煙置。小編在這里先帶領大家認識一下商用煙置中的普通排煙置。
The smoke exhaust hood is divided into commercial smoke exhaust hood and household smoke exhaust hood. Commercial smoke hoods are divided into ordinary smoke hoods and water carrying smoke hoods, and household smoke hoods are divided into top smoke hoods and side smoke hoods. Xiao Bian will first introduce you to the common smoke exhaust devices in commercial smoke exhaust devices.
這種排煙罩是由罩體和罩蓋上下兩部分構成，罩體由三個平面組成，罩蓋由前、后、左、右四個平面(或稱擋板)構成一個錐體。該排煙罟是飯店酒店學核食堂等后同更堂用的一種集油煙罩，苦體水平投影面為長方形的。橫載面似半邊的橢圓形。長度根據(jù)灶具的數(shù)量和擺放長度決定，高度為550mm，寬度一般在1250mm，前沿帶送風裝置的總寬為1500mm左右。置體內一側以60°的斜度裝有迷宮式過濾油網(wǎng)，有一定的油煙過濾能力。該排煙罩大小可根據(jù)現(xiàn)場情況量身定制，材質不銹鋼和白鐵皮居多。
The smoke exhaust hood is composed of the hood and the upper and lower parts of the hood. The hood is composed of three planes, and the hood is composed of four planes (front, rear, left and right, or baffle) to form a cone. The smoke exhaust hood is a kind of oil collecting hood used in the same hall as Xuehe Canteen in hotels, etc. The horizontal projection surface of the bitter body is rectangular. The transverse load surface is like an ellipse on half side. The length is determined according to the number and placement length of the cooker, the height is 550mm, the width is generally 1250mm, and the total width of the front air supply device is about 1500mm. Labyrinth oil filter screen is installed on one side of the housing with a 60 ° slope, which has a certain oil smoke filtering capacity. The size of the hood can be customized according to the site conditions, and the materials are mostly stainless steel and white iron sheet.
三、廚房油煙排風量的確定
3、 Determination of exhaust air volume of kitchen lampblack
(1)按換氣次數(shù)確定排風量。各家廚房差別較大，廚房面積與廚具、爐灶的數(shù)量不成正比，同樣灶的產生的污染物和熱量也差別很大。實際上廚房通風并非是通風，按換氣次數(shù)設計風量會有很大的誤差
(1) Determine the exhaust air volume according to the number of air changes. Different kitchens are quite different. The kitchen area is not proportional to the number of kitchenware and stoves, and the pollutants and heat generated by the same stoves are also very different. In fact, the kitchen ventilation is not comprehensive ventilation, and there will be a large error in the design of air volume according to the number of air changes
(2)按污染物散發(fā)量的多少設計。排風量GB18483-2001飲食業(yè)油煙排放標準規(guī)定每個灶頭需風量2000m3/h。
(2) It is designed according to the amount of pollutant emission. The environmental protection GB18483-2001 cooking fume emission standard stipulates that each stove needs 2000m3/h.
(3)以煙罩的大小來確定風量。以煙罩下沿和灶臺之間的進風面積和進風速度的乘積來計算風量較為合適。排風量可按下式計算:G=3600L(h2-h1)Vx.m3/hL
(3) The air volume is determined by the size of the hood. It is appropriate to calculate the air volume by the product of the air inlet area and air inlet velocity between the lower edge of the hood and the hearth. The exhaust air volume can be calculated as follows: G=3600L (h2-h1) Vx.m3/hL
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