在餐飲業(yè)廚房排煙系統(tǒng)歷來(lái)是值得非常關(guān)注的頭等大事，好的廚房排煙系統(tǒng)不僅可以大幅提升餐廚工作效率，而且還可以大得改善整個(gè)廚房工作環(huán)境，所以說(shuō)一個(gè)運(yùn)轉(zhuǎn)良好的廚房排煙系統(tǒng)意義重大。下面來(lái)講下廚房排煙的設(shè)計(jì)與安裝事項(xiàng)吧。

In the catering industry, the kitchen smoke exhaust system has always been a top priority that deserves great attention. A good kitchen smoke exhaust system can not only greatly improve the efficiency of the kitchen, but also greatly improve the working environment of the whole kitchen. Therefore, a well functioning kitchen smoke exhaust system is of great significance. Let's talk about the design and installation of kitchen smoke exhaust.

目前，在行業(yè)中廚房排煙系統(tǒng)說(shuō)到實(shí)質(zhì)的一點(diǎn)便是處理油煙問(wèn)題，通常點(diǎn)對(duì)點(diǎn)分析法，可以劃分三塊，一是一對(duì)一的油煙系統(tǒng)分析，這主要是處理個(gè)戶餐飲而言，每家自行獨(dú)立的油煙系統(tǒng)，各用戶之間不合用油煙通風(fēng)管道、風(fēng)機(jī)，以及凈化器。

At present, the essence of the kitchen smoke exhaust system in the industry is to deal with the smoke problem. Usually, the point-to-point analysis method can be divided into three parts. The first is the one-to-one smoke system analysis, which mainly deals with individual restaurants. For each independent smoke system, smoke ventilation ducts, fans, and purifiers are not used between users.

第二個(gè)則是多對(duì)一分散油煙系統(tǒng)，這個(gè)非常好理解，多家共享一個(gè)油煙系統(tǒng)，并且共用統(tǒng)一的通風(fēng)管道，在這山東鑫順通風(fēng)排煙承接的濟(jì)南通風(fēng)管道方面則較為常見(jiàn)，但與一對(duì)一式有一點(diǎn)區(qū)別的是各個(gè)獨(dú)立單元可以設(shè)置自己專屬的油煙風(fēng)機(jī)與油煙凈化器。

The second is the many to one decentralized lampblack system, which is very easy to understand. Many companies share a lampblack system and share a unified ventilation duct. It is more common in Jinan ventilation duct undertaken by Shandong Xinshun ventilation and smoke exhaust, but there is a little difference from one-to-one. Each independent unit can set its own exclusive lampblack fan and lampblack purifier.

第三個(gè)就是多對(duì)一集中區(qū)油煙管理系統(tǒng)，多家餐飲單元共用一套油煙系統(tǒng)，各獨(dú)立單元合用通風(fēng)管道，油煙凈化器、風(fēng)機(jī)等共用，并且采用高空油煙凈化系統(tǒng)，因?yàn)樵谶@個(gè)層面，通常都設(shè)置于樓頂。以上三個(gè)油煙系統(tǒng)也是我們歷年比較常見(jiàn)的模式。

The third is the many to one centralized area lampblack management system. Many catering units share a set of lampblack system, and each independent unit shares ventilation ducts, lampblack purifiers, fans, etc., and adopts the high-altitude lampblack purification system, because at this level, it is usually set on the roof. The above three lampblack systems are also our common models over the years.

設(shè)計(jì)的前提是充分考慮，因?yàn)樵硐嗤?，所以整個(gè)濟(jì)南廚房排煙的設(shè)計(jì)要緊緊圍繞兩個(gè)核心點(diǎn)，即排煙與凈化問(wèn)題，可以從油煙收納、油煙凈化，以及通過(guò)管道進(jìn)行輸送三個(gè)環(huán)節(jié)來(lái)考量。

The premise of the design is full consideration. Because the principles are interlinked, the design of smoke exhaust in Jinan kitchen should closely focus on two core points, namely, smoke exhaust and purification, which can be considered from three links: smoke storage, smoke purification, and transportation through pipelines.

煙氣收納主要在煙罩配合風(fēng)機(jī)的作用下進(jìn)行，通過(guò)風(fēng)機(jī)吸收的煙氣運(yùn)送通風(fēng)管道，在再凈化器的作用下，將油煙實(shí)現(xiàn)凈化排放到空中，在這整個(gè)過(guò)程中，如果考慮凈化效果，大風(fēng)量的油煙凈化器效果則較為明顯。其次，還有一點(diǎn)不能忽視，那便是煙罩上的通風(fēng)管道，尺寸大小，還有法蘭尺寸、風(fēng)機(jī)功率大小都會(huì)影響終的排煙效果，這些因素共同作用。

The flue gas storage is mainly carried out under the action of the smoke hood and the fan. The flue gas absorbed by the fan is transported to the ventilation duct, and the oil smoke is purified and discharged into the air under the action of the re purifier. In the whole process, if the purification effect is considered, the effect of the oil smoke purifier with large air volume is more obvious. Secondly, there is another point that cannot be ignored, that is, the size of the ventilation duct on the smoke hood, the size of the flange, and the power of the fan will affect the final smoke exhaust effect. These factors work together.

中餐廚房空間內(nèi)，八大菜系各有各的道，但烹煮關(guān)系排煙量的考慮是不能忽視的大問(wèn)題。蒸煮間，對(duì)新風(fēng)的要求較輕，但同樣對(duì)排風(fēng)效果還是比較關(guān)注這一點(diǎn)，設(shè)計(jì)與安裝兩個(gè)環(huán)節(jié)要結(jié)合以上問(wèn)題具體問(wèn)題具體分析。更多相關(guān)內(nèi)容就來(lái)網(wǎng)站http://www.shyrzs.com咨詢吧。

In the Chinese kitchen space, each of the eight major cuisines has its own way, but the consideration of cooking relationship and smoke exhaust is a big problem that cannot be ignored. In the cooking room, the requirements for fresh air are relatively light, but we also pay more attention to the exhaust effect. The two links of design and installation should be analyzed in combination with the specific problems of the above problems. Come to the website for more relevant content http://www.shyrzs.com Consult.