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Anonymous users2024-01-23Kitchen exhaust fumes are generally calculated according to the projection area of the stove and hood.
According to the stove, it is generally calculated as a furnace head of 2500 3000m h; According to the projection area of the hood, it is calculated according to the wind speed of the projection surface. The larger exhaust airflow is the one you want to design.
The design exhaust air volume is used to calculate the cross-sectional size of the pipe and the selection of fans.
The wind speed in the air duct is generally calculated by taking 10 12m s.
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Anonymous users2024-01-22The size of the pipe is judged according to the aperture size of the smoke exhaust pipe of the smoke machine, and the size of the fan does not need to pay too much attention, mainly depending on the exhaust air volume of the smoke machine, the larger the exhaust air volume, the better the smoke absorption effect.
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Anonymous users2024-01-21Upstairs is right, praise one!
However, it should be noted that according to the different cuisines, the air volume changes accordingly, for example, the oil smoke of Cantonese cuisine is very small, and the oil smoke of Hunan cuisine and Sichuan cuisine is very large.
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There is no harm to the pipes when using the deep cleaning particles of the kitchen and bathroom pipes of the 'One Irrigation' brand, but I don't know if I haven't used other brands.
No. In these places, the floor drain must be used, and the smell will return from the floor drain.