What problems should be paid attention to in the smoke exhaust of the catering kitchen

The smoke exhaust installed in the hotel is based on the number of stoves in the kitchen source room to configure the model of the range hood and the diameter of the du flue, and also.

zhi should be determined according to the size of the pipe dao of the house.

All restaurants need to be approved by the environmental protection department before opening, which is a mandatory procedure, and obtaining environmental approval is also a prerequisite for the owner to apply for a business license. The environmental protection department requires that the hotel's sewage must be discharged into the municipal sewage pipe network through an oil-water separator, and the hotel must also install a fume purifier that has passed the quality certification of the national environmental protection department.

According to the relevant regulations, some Dishang restaurants that are too close to residents are not allowed to operate stir-fried dishes, barbecues, etc., but this situation needs to be analyzed on a case-by-case basis. Although the hotel has been approved before opening, the function of the fume purifier may be weakened after a period of time, and there is a problem of incomplete purification.