The smoke exhaust hood is a device installed at the flue gas outlet to reduce the influence of downdraft on the combustion performance of the burner; It is conducive to smoke exhaust and smoke escape when the flue is blocked.
2、 Classification of smoke hoods:
The smoke exhaust hood is divided into commercial smoke exhaust hood and household smoke exhaust hood. Commercial smoke hoods are divided into ordinary smoke hoods and water carrying smoke hoods, and household smoke hoods are divided into top smoke hoods and side smoke hoods. Xiao Bian will first introduce you to the common smoke exhaust devices in commercial smoke exhaust devices.
The smoke exhaust hood is composed of the hood and the upper and lower parts of the hood. The hood is composed of three planes, and the hood is composed of four planes (front, rear, left and right, or baffle) to form a cone. The smoke exhaust hood is a kind of oil collecting hood used in the same hall as Xuehe Canteen in hotels, etc. The horizontal projection surface of the bitter body is rectangular. The transverse load surface is like an ellipse on half side. The length is determined according to the number and placement length of the cooker, the height is 550mm, the width is generally 1250mm, and the total width of the front air supply device is about 1500mm. Labyrinth oil filter screen is installed on one side of the housing with a 60 ° slope, which has a certain oil smoke filtering capacity. The size of the hood can be customized according to the site conditions, and the materials are mostly stainless steel and white iron sheet.
3、 Determination of exhaust air volume of kitchen lampblack
(1) Determine the exhaust air volume according to the number of air changes. Different kitchens are quite different. The kitchen area is not proportional to the number of kitchenware and stoves, and the pollutants and heat generated by the same stoves are also very different. In fact, the kitchen ventilation is not comprehensive ventilation, and there will be a large error in the design of air volume according to the number of air changes
(2) It is designed according to the amount of pollutant emission. The environmental protection GB18483-2001 cooking fume emission standard stipulates that each stove needs 2000m3/h.
(3) The air volume is determined by the size of the hood. It is appropriate to calculate the air volume by the product of the air inlet area and air inlet velocity between the lower edge of the hood and the hearth. The exhaust air volume can be calculated as follows: G=3600L (h2-h1) Vx.m3/hL
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