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　　Kitchen exhaust should avoid a large amount of air being exhausted in the air-conditioned space. It needs to be avoided by natural and mechanical air supplement. Both natural ventilation and mechanical ventilation should consider the path of fresh air, avoid entering dead zone, and facilitate the extraction and discharge of indoor polluted air. Mechanical air supply shall be carried out through air ducts and air supply outlets. Pipeline system should not be complex and local wind speed should not be too high. Fresh air supply should account for 70-80% of the exhaust air.

　　由于廚房換風量較大，廚房內(nèi)設置的空調(diào)沒有效果。濟南酒店廚房排煙設備制造商通過提取少量的空調(diào)在客廳一個噴嘴的形式直接向廚師在風中浴,可以改善廚房在夏天高溫、烘箱的廚師造成的惡劣的工作環(huán)境。

　　Because of the large amount of air exchange in the kitchen, the air conditioning in the kitchen is ineffective. Jinan hotel kitchen smoke exhaust equipment manufacturer can directly bathe in the wind by extracting a small amount of air conditioning in the form of a nozzle in the living room, which can improve the kitchen in the summer high temperature, oven cooks caused by the harsh working environment.

　　排風量應根據(jù)廚房的大小、爐具的數(shù)量、煙幕的大小、污染物的排放情況來確定。有幾種方法可以確定廚房的排氣量:

　　The amount of exhaust air should be determined according to the size of the kitchen, the number of stoves, the size of smoke, and the discharge of pollutants. There are several ways to determine kitchen exhaust:

　　(1)通過通風頻率確定排風量:各廚房差異較大，廚房面積與廚房用具、廚具的數(shù)量不成比例，同一廚房產(chǎn)生的污染物與熱量也相差很大。其實，廚房通風并不全面，按照通風數(shù)量來設計風量會有很大的誤差。

　　(1) Determine the exhaust volume by ventilation frequency: the kitchen area is not proportional to the number of kitchen utensils and kitchen utensils, and the pollutants and heat generated by the same kitchen are also very different. In fact, the kitchen ventilation is not comprehensive, according to the number of ventilation to design air volume will have a great error.

　　(2)根據(jù)污染物排放量設計排風量:

　　(2) Designing exhaust air volume according to pollutant discharge:

　　環(huán)境保護gb18483-2001《餐飲業(yè)煙塵排放標準》規(guī)定，每個爐子需要2000立方米/小時的風量。作者認為，按這種方法進行風量設計仍有一定的局限性。事實上，餐飲業(yè)的實際情況是復雜的:爐子的尺寸，爐子有廣式、蘇式等。除了灶頭還有湯鍋、煲仔、鍋灶等;從功能上看，有烹飪室、烹飪室、糕點室、燒烤室、西餐加工室、洗碗室等，散熱與污染物排放是不同的，不能簡單地根據(jù)灶頭的數(shù)量來確定排風量。

　　National Environmental Protection Standard GB18483-2001 "Food and Beverage Industry Smoke and Dust Emission Standard" stipulates that each stove needs 2,000 cubic meters/hour of air flow. The author considers that there are still some limitations in air volume design based on this method. In fact, the actual situation of catering industry is complex: the size of stoves, stoves have Cantonese, Soviet and so on. Besides the stoves, there are soup pots, cookers, cooking stoves, etc. From the functional point of view, there are cooking rooms, cooking rooms, pastry rooms, barbecue rooms, Western food processing rooms, dish-washing rooms, etc. Heat dissipation and pollutant emissions are different, so we can not simply determine the amount of exhaust air according to the number of stoves.