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酒店及餐飲廚房排煙常見的處理方法

來源:http://www.winetypeswiki.com/     發布時間:2022-12-31  

問題一:廚房通風工程中排煙風機、油煙凈化設備的耗電量大,風機抽風效果不好。 原因:整體廚房所有的排風罩管道都集中到一個風管大系統中,用一臺大的油煙凈化設備及一臺大型風機排風。結果廚房只要有一個灶使用,排風機、油煙凈化器就得開。這樣一來不僅風機排風效果不好,而且電耗很大。在高級酒店中,全年廚房通風用電約占全年總用量的2.8%。
Problem 1: In the kitchen ventilation project, the power consumption of smoke exhaust fan and lampblack purification equipment is large, and the ventilation effect of fan is poor. Cause: All exhaust hood pipes of the overall kitchen are finally concentrated into a large air duct system, and a large lampblack purification equipment and a large fan are used for air exhaust. As a result, as long as the kitchen has a stove to use, the exhaust fan and the lampblack purifier must be turned on. In this way, not only the ventilation effect of the fan is not good, but also the power consumption is large. In high-end hotels, the annual electricity consumption for kitchen ventilation accounts for 2.8% of the total annual consumption.
解決措施:按具體情況分成兩、三個系統,或采用變速風機,在高峰負荷時全開。廚房爐灶使用的高峰時間約為4~5小時,而其余時間為加工及準備或衛生時間,不需要大的排風量。
Solution: Divide into two or three systems according to the specific situation, or use variable speed fans, which are fully open at peak load. The peak time for the use of kitchen stove is about 4-5 hours, while the rest of the time is for processing and preparation or sanitation, so no large exhaust volume is required.
問題二:酒店廚房的送風系統采用的是以下幾種方式 :
Question 2: The air supply system of the hotel kitchen adopts the following methods:
1、空氣處理方式用了部分回風;
1. Partial return air is used for air treatment;
2、采用了風機盤管;
2. Fan coil unit is adopted;
3、廚房內不設送風系統,而是設了單體冷風機。使用不到一年就效率大減,使廚房溫度太高。 原因:這些設備本身均有水冷式表面冷卻器或直接蒸發式表面冷卻器。廚房內的空氣直接與冷卻器接觸,油霧很快就會污染和堵塞表冷器上翅片的間隙,使其風量大減,致使廚房內溫度太高,效果差。
3. There is no air supply system in the kitchen, but a single air cooler. The efficiency is greatly reduced after less than a year of use, making the kitchen temperature too high. Cause: These devices are equipped with water-cooled surface coolers or direct evaporative surface coolers. The air in the kitchen is in direct contact with the cooler, and the oil mist will soon pollute and block the clearance between the fins on the surface cooler, reducing its air volume, resulting in too high temperature in the kitchen and poor effect.
解決措施:在廚房的送新風系統中,不能用回風。只能用直流式系統。根據室外條件可以用直流空調系統,也可為直流送風系統。窗式或柜式空調器在廚房內不宜采用。
Solution: return air cannot be used in the fresh air supply system of the kitchen. Only DC system can be used. DC air conditioning system or DC air supply system can be used according to outdoor conditions. Window type or cabinet type air conditioners should not be used in the kitchen.
問題三:廚房用風機盤管降溫失敗。廚房內設有爐灶排氣系統及新風補充系統,還有風機盤管降溫系統。剛投產時,效果挺好,一年之后,溫度降不下來,有時達35℃以上,工作人員難以忍受。 原因:經檢查了解,發現廚房內油霧、水蒸氣均大,特別是煤氣燃燒后的油煙附著在盤管表面,使其傳熱系數大大下降,冷卻效果越來越差。
Problem 3: The kitchen fan coil fails to cool down. The kitchen is equipped with stove exhaust system, fresh air supplement system and fan coil cooling system. When it was just put into production, the effect was very good. One year later, the temperature could not be lowered, sometimes reaching more than 35 ℃, which was intolerable to the staff. Cause: Through inspection, it is found that the oil mist and water vapor in the kitchen are large, especially the oil smoke after the gas combustion attaches to the coil surface, which greatly reduces its heat transfer coefficient and makes the cooling effect worse and worse.
解決措施:將風機盤管在廚房內的回風口堵上,再用管道將餐廳的空氣引作廚房風機盤管的回風,同時減少室外空氣的送入量。(廚房設不能采用風機盤管系統)
Solution: plug the fan coil unit at the return air inlet in the kitchen, and then use the pipe to lead the air in the dining room as the return air of the fan coil unit in the kitchen, while reducing the amount of outdoor air. (Fan coil system cannot be used in kitchen design)
問題四:廚房的煤氣灶火苗往灶門外噴,影響正常使用。 原因:廚房內的進風量和排風量比例不當,使廚房的負壓過高所致。
濟南廚房排煙
Problem 4: The fire of the kitchen gas range sprays outside the kitchen door, affecting normal use. Cause: The proportion of air intake and exhaust in the kitchen is improper, resulting in high negative pressure in the kitchen.
解決措施:設有機械排風系統的廚房,應考慮補充進氣。廚房的負壓值,不得大于0.5mm水柱。負壓過大爐灶會倒風,即炎苗往外噴。為達此目的,一般情況下送風量應為排風量的85%~95%。
Solution: For kitchens with mechanical ventilation system, supplementary air intake shall be considered. The negative pressure value of the kitchen shall not be greater than 0.5mm water column. If the negative pressure is too large, the stove will be downdraft, that is, the inflammation vaccine will spray out. In order to achieve this purpose, the air supply volume shall be 85%~95% of the exhaust volume in general.
問題五:廚房操作間與餐廳之間串問。廚房與餐廳相鄰,使人產生不舒服的感覺,使得高級餐廳的環境質量不夠清香幽雅。 原因:廚房及餐廳的氣流組織不好,應當是廚房負壓,餐廳正壓。而有時由于廚房開了窗,造成廚房的空氣流入餐廳,以致使兩者之間到處串味。
Question 5: The questions between the kitchen operation room and the dining room. The kitchen is adjacent to the dining room, which makes people feel uncomfortable, and makes the environment quality of the high-end dining room not fragrant and elegant enough. Cause: The air flow in the kitchen and dining room is not well organized. It should be the kitchen negative pressure and the dining room positive pressure. Sometimes, because the kitchen has opened a window, the air in the kitchen flows into the dining room, which makes the two smell everywhere.
解決措施:要防止廚房氣味倒灌,除了在廚房和餐廳之間要設走道過渡之外,廚房排風量60%要靠餐廳來補。即把廚房補風量的60%送到餐廳,然后再由餐廳流到廚房。但要注意氣流由餐廳流入廚房在經過配餐口時的風速不得大于1m/s。
Solution: To prevent kitchen odor from pouring back, in addition to the corridor transition between the kitchen and the dining room, 60% of the kitchen exhaust air volume should be supplemented by the dining room. That is, 60% of the make-up air volume in the kitchen is sent to the dining room, and then flows from the dining room to the kitchen. However, it should be noted that the wind speed when the air flows from the dining room to the kitchen through the food port should not be greater than 1m/s.
問題六:高級酒店的會議廳有廚房炒菜味道。 原因:廚房的排氣出口與空調的室外進風口相距較近,而且進風口是設在排氣口的下風向。結果造成進風不清潔,以致把廚房的氣味送入建筑物內,造成“串味”。
Problem 6: The meeting hall of a high-end hotel has the smell of cooking in the kitchen. Cause: The exhaust outlet of the kitchen is close to the outdoor air inlet of the air conditioner, and the air inlet is located in the downwind direction of the exhaust outlet. As a result, the air intake is not clean, so that the smell of the kitchen is sent into the building, resulting in "smell".
解決措施:新風進口應設在空氣比較潔凈的地方,并宜設在排風口的上風側,且應比排風口低。在民用建筑中盡量避免進風口與廚房排氣口設在同一方向。
Solution: The fresh air inlet should be set at a place with clean air, and should be set at the windward side of the air outlet, which should be lower than the air outlet. In civil buildings, the air inlet shall not be set in the same direction as the kitchen exhaust.
問題七:廚房排風機殼內積水,以致結冰,影響使用。 原因:在嚴寒及寒冷地區,廚房的排風機設于室外,冬天時排氣中的水蒸氣及油霧凝結,到夜間就結成冰,次日廚房工作時排風機無法啟動,甚至當爐灶使用時,不但不能排氣,而且還有水滴下來。
Problem 7: There is water in the kitchen exhaust fan casing, which causes ice formation and affects the use. Cause: In cold and cold areas, the exhaust fan of the kitchen is set outdoors. In winter, the water vapor and oil mist in the exhaust will condense and freeze at night. The exhaust fan cannot be started when the kitchen is working the next day. Even when the stove is in use, not only cannot exhaust, but also water drops.
解決措施:
Solution:
(1) 注意風機的轉向,盡量選用水平出口的離心風機。如果必須選用上出口的風機時,應在風機殼的更下邊裝一根泄水管,及時裝集水泄掉。風機室外部分及風管均做保溫。
(1) Pay attention to the rotation direction of the fan, and try to select the centrifugal fan with horizontal outlet. If the fan at the upper outlet must be selected, a drain pipe shall be installed at the bottom of the fan housing, and the water collection shall be drained at the same time. The outdoor part of fan and air duct shall be insulated.
(2) 水平管道要有大于2%的坡度,坡向排氣罩方向。
(2) The horizontal pipe shall have a slope of more than 2% towards the exhaust hood.
(3) 排氣管道中的速度一般為10m/s左右。
(3) The velocity in the exhaust pipe is generally about 10m/s.
(4)風機更好不設在室外,而設在排風機房內。
(4) The fan should preferably not be located outdoors, but in the exhaust fan room.

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