Can the general exhaust of the restaurant and the exhaust smoke duct of the kitchen be shared?

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

The diameter of the kitchen smoke exhaust pipe is generally 15cm, 16cm, 18cm, and 20cm. The selection of smoke exhaust pipes needs to be determined according to the range hood and the smoke exhaust pipes reserved on the wall, and the materials are mainly plastic, aluminum foil and metal. ? >>>More

If it is a kitchen smoke exhaust, the exhaust fume cabinet is usually used for exhaust or fresh air system, I hope to help you, the centrifugal fan is better, and the air volume itself is OK, but the disadvantage is that the wind pressure is low, to be precise, the exhaust fume cabinet.

More than two meters, depending on the structure of your house.

The 6-person dining table should be rectangular, and the size of the 6-person dining table is generally 1200mm-1500mm in length, 800mm-900mm in width, and 750mm in height. Mainly 1400 800, that is, it does not take up too much space, and it is also more suitable for 6-person families. >>>More