厨房排烟管道风量与风速正常设计
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              厨房排烟管道风量与风速正常设计
              来源:m.inight.cn 2017-07-04 18:15:07
              厨房排烟管道的排风量由两部分组成:局部排风量和全面排风量。局部排风量应根据选用的灶具等设备种类、数量以及排烟罩的型式等加以确定,即根据炉灶等设备的平面布置图,烟罩种类,除油烟机的除油烟方式及设备产生油烟的强度等因素进行确定。
              The exhaust air volume of kitchen smoke exhaust pipe consists of two parts: partial exhaust air and overall exhaust air volume. Local exhaust volume should be determined according to the selection of equipment type, quantity and range hood type, according to the layout of kitchen equipment, type hood, fume machine and equipment for removing fume generated fume strength and other factors to determine the.
              《饮食业油烟排放标准》中规定:每个基准灶头对应的发热功率为1.67×108J/h,对应的排气罩灶面投影面积为1.1㎡,大、中、小型的单个灶头基准排气量均为20003/h。但不同的菜系通风要求有所差别,如西餐油烟相对较少,而中餐相对油烟较多。特别是川菜、湘菜的厨房,因辣味严重刺激鼻子和眼睛,排风量要适当加大。另外,在采用运水烟罩时风量也要适当加大。以上两种情况时的风量建议增加20%~30%。
              The provisions of the "standard" cooking fume emission: heating power of each benchmark stoves corresponding to 1.67 * 108J/h, corresponding to the exhaust hood focal plane projection area of 1.1 square meters, a single large, medium and small amount of exhaust gas stove base was 20003/h. But different cuisine ventilation requirements vary, such as western food smoke is relatively small, while Chinese food relative to soot more. Especially Sichuan, Hunan in the kitchen, because of spicy severe irritation of the nose and eyes, should be appropriate to increase the exhaust volume. In addition, the use of air transport hood, the amount of air should be appropriately increased. The air flow rate in the above two cases is suggested to increase by 20%~30%.
              送风量方面,厨房内应保持负压状态,但负压值不大于5Pa。如果正压,厨房油烟味会窜到餐厅,引起顾客不适;但负压过大,炉灶会脱火,影响炉灶燃烧效果。厨房送风系统通常指:室外新风 空调送风,按排风量的80%~95%考虑。
              Air delivery rate, the kitchen should maintain a negative pressure state, but the negative pressure value is not greater than 5Pa. If the positive pressure, kitchen fumes will smell into the restaurant, causing customer discomfort; but the negative pressure is too large, the stove will be off fire, affecting the burning effect of the stove. The kitchen air supply system usually refers to the outdoor fresh air air supply, according to the 80%~95% of the ventilation rate.
              烟罩吸入口速度通常取0.5m/s,喉管取5m/s,通过管道的排风速度一般不低于10m/s,通常取10m/s~16m/s,以防风速过低致使油烟附着于管道上。管道中风速越大,噪音和震动也就越大。但管道送风速度可以低些,抽风柜后的风速比抽风柜前的可以取大些。
              Smoke hood intake speed usually take 0.5m/s, throat 5m/s, through the pipe exhaust speed is generally not less than 10m/s, usually take 10m/s~16m/s, to prevent wind speed is too low, resulting in soot attached to the pipe. The greater the wind velocity in a pipe, the greater the noise and vibration. But the air supply rate of the pipeline can be lower, and the air velocity behind the air exhaust cabinet can be larger than the front of the air exhaust cabinet.
              以上就是济南通风管道的相关介绍,本文来源,更多精彩内容请点击: http://m.inight.cn
              Above is the introduction of Ji'nan ventilation pipe, this article source, more exciting content, please click: http://m.inight.cn

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