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Anonymous users2024-01-23In this case, you generally only do exhaust air, and you can estimate the number of people in your restaurant, and then press 30m3 hours per person.
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Anonymous users2024-01-22The restaurant can be used to strengthen the exhaust air and weaken the fresh air, and the wind speed is 5-6m s.
Choose a minimum of 5000 air volume units.
Please ask professional engineering designers to check on site and give a specific plan! Choose the best exhaust and exhaust equipment, and the noise will be much less!
The living room bricks are arranged by professional personnel, and the principle of brick arrangement is: the main visual space is as far as possible to arrange the whole brick, and the other brick is placed on the worst visual space. Let me give you an example >>>More
The design principle of smoke exhaust and ventilation in the kitchen is: the pipe of the range hood is as short as possible, and the length shall not exceed the meter, and the national standard for the design of the range hood is the length of the meter smoke exhaust as the condition, and the noise and air displacement data are measured. After the length of the smoke pipe exceeds the meter, the noise exceeds the standard and the smoke exhaust capacity decreases. >>>More
You can carve out part of the living room to make a dining room, and you can make a sliding door or curtain at the kitchen door.
i was looking for a designer to help with the design , i don't know if you have ever heard of the nest cow decoration , i came from this software .