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在廚房設(shè)計(jì)中排煙罩的選擇是建立在廚房布局設(shè)計(jì)的基礎(chǔ)上的，科學(xué)合理的設(shè)備布局，為排煙罩的選擇提供了方便。排煙罩設(shè)計(jì)先要確定類(lèi)型、結(jié)構(gòu)尺寸和安裝位置，根據(jù)排煙罩計(jì)算排風(fēng)量。所以，科學(xué)合理地設(shè)計(jì)排煙罩對(duì)系統(tǒng)運(yùn)行效果和運(yùn)行成本有很大的影響。在濟(jì)南酒店廚房排煙罩設(shè)應(yīng)注意以下幾點(diǎn)：

The selection of smoke exhaust hood in kitchen design is based on the kitchen layout design. Scientific and reasonable equipment layout provides convenience for the selection of smoke exhaust hood. In the design of smoke exhaust hood, the type, structural size and installation position shall be determined first, and the exhaust air volume shall be calculated according to the smoke exhaust hood. Therefore, scientific and reasonable design of smoke exhaust hood has a great impact on the system operation effect and operation cost. The following points should be noted when designing the kitchen smoke exhaust hood of Jinan Hotel:

選用型號(hào)。

Select the model.

排風(fēng)罩的類(lèi)型、結(jié)構(gòu)形式，應(yīng)根據(jù)煙氣的類(lèi)別和特點(diǎn)確定，排風(fēng)罩應(yīng)能有效捕集煙氣。大型廚房設(shè)備盡量采用接收式排煙罩，靠明檔的燒烤煎扒設(shè)備，應(yīng)盡量選用帶側(cè)排煙的設(shè)備,則吸畑I距離汽氣源近，受汽流擾動(dòng)小，比上置的斗式排煙罩效率更高；

The type and structural form of exhaust hood shall be determined according to the category and characteristics of flue gas, and the exhaust hood shall be able to effectively capture flue gas. Large-scale kitchen equipment should use the receiving smoke hood as far as possible, and the barbecue and grill equipment with open file should be used as far as possible, and the equipment with side smoke exhaust should be used as far as possible, so the smoke hood I is close to the steam source, less disturbed by steam flow, and more efficient than the upper bucket smoke hood;

節(jié)能設(shè)計(jì)與調(diào)試。

Energy-saving design and commissioning.

排風(fēng)量計(jì)算應(yīng)按防止煙氣外逸的原則，通過(guò)計(jì)算確定。在保證吸排效果的前提下，盡量減小排煙罩罩口面積。用小的排風(fēng)量達(dá)到好的控制效果，以較小的能耗有效捕集煙氣。再通過(guò)風(fēng)量平衡調(diào)試，做到罩內(nèi)產(chǎn)生的負(fù)壓首先保證排煙部位，在排煙罩設(shè)就要考慮到排煙風(fēng)口設(shè)置位置。在排煙罩下有四臺(tái)蒸柜和兩臺(tái)煲仔爐、兩臺(tái)低湯灶。由于蒸柜產(chǎn)生的蒸汽量很大，非常是在打開(kāi)蒸柜時(shí)，會(huì)冒出大量的蒸汽。在風(fēng)量平衡調(diào)試時(shí)，應(yīng)該把蒸柜位置的調(diào)節(jié)板拉開(kāi)，使排煙風(fēng)口開(kāi)得大一點(diǎn)，保證在大蒸汽量時(shí)蒸汽不外逸。煲仔爐和低湯灶蒸汽量小，并且產(chǎn)生的蒸汽量比較均勻，所以酒店廚房排煙罩設(shè)計(jì)調(diào)節(jié)板拉開(kāi)小一點(diǎn)。

The exhaust air volume shall be calculated according to the principle of preventing smoke from escaping. On the premise of ensuring the effect of suction and exhaust, the area of smoke exhaust hood shall be reduced as much as possible. Use small exhaust air volume to achieve good control effect, and effectively capture flue gas with small energy consumption. Then, through the air volume balance commissioning, the negative pressure generated in the hood should first ensure the key smoke exhaust parts, and the location of the smoke exhaust outlet should be considered when designing the smoke exhaust hood. There are four steam cabinets, two cookers and two low soup stoves under the smoke hood. Due to the large amount of steam generated by the steam tank, especially when the steam tank is opened, a large amount of steam will be emitted. During the adjustment of air volume balance, the regulating plate at the steam cabinet position should be opened to make the exhaust vent open a little larger, so as to ensure that the steam will not escape when the steam volume is large. The steam volume of the cooker and the low soup cooker is small and the steam volume generated is relatively uniform, so the adjusting plate of the smoke exhaust hood in the hotel kitchen is designed to be opened slightly.

酒店廚房排煙罩為帶油富于味道的機(jī)器設(shè)備而制訂，可以使油、煙排污超過(guò)無(wú)油漬、控?zé)煛o(wú)氣味，而且安全性防火安全。普遍適用餐飲業(yè)，各種工業(yè)生產(chǎn)，石油化工行業(yè)、垃圾回收再利用場(chǎng)所建議清潔油、煙味道的場(chǎng)地，凈化室內(nèi)空氣，改進(jìn)綜合性自然環(huán)境，協(xié)助處理油、煙、味道的難題。您有相關(guān)的需求就來(lái)我們網(wǎng)站http://www.wxcdx.com進(jìn)行咨詢(xún)！

The smoke exhaust hood of the hotel kitchen is designed for the oily and smelly machinery and equipment, which can make the oil and smoke discharge exceed the oil-free, smoke-control and odorless, and is safe and fireproof. It is generally applicable to the catering industry, various industrial production, petrochemical industry, and garbage recycling and reuse sites. It is necessary to clean the sites with oil and smoke smell, purify the indoor air, improve the comprehensive natural environment, and assist in handling the problems of oil, smoke, and smell. Come to our website if you have relevant requirements http://www.wxcdx.com Consult!