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Anonymous users2024-01-24Beijing Xinxing Rongfu Kitchen Equipment Co., Ltd. is a professional manufacturer of hotel smoke exhaust hoods and smoke exhaust pipes. Our nuclear business model is inseparable from the mutual introduction between customers, so we must satisfy customers in terms of price, reputation and quality.
Determination of kitchen exhaust air volume:
The exhaust air volume should be determined according to the size of the kitchen, the number of stoves, the size of the hood, and the amount of pollutants emitted. In general, there are several ways to determine the exhaust airflow of a kitchen:
1) Determine the exhaust air volume according to the number of air exchanges
2) Design the exhaust air volume according to the amount of pollutants emitted
3) Determine the air volume by the size of the hood.
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Anonymous users2024-01-23The design needs to be based on the site to make the best design, including materials, styles, etc., if you want to know more about the hotel smoke hood or the bridge needs to make renderings, please check the hole hotel smoke hood design shirt pants.
According to the analysis of the sources of harmful gases in kitchens and restaurants, it can be seen that in addition to the high probability of carbon monoxide and sulfur dioxide, the probability of other harmful gases exceeding the standard and the volume of gas are relatively small. Since sulfur dioxide is produced during combustion, the exhaust air of the hood does not accumulate and retain sulfur dioxide, so the focus of prevention is gasification of carbon. In the environment of the catering industry, carbon monoxide poisoning has indeed occurred, mainly due to poor ventilation of charcoal hot pot and barbecue restaurants, which poisoned customers, or gas leakage from kitchen gas pipes, resulting in employee failure. >>>More
Use a spatula to create a thick grease stain and then wipe it off with a kitchen cleaner.
commercial kitchen use, 650 a meter.
1. The composition of the system should be reasonable.
There are many components of the kitchen smoke exhaust system and each component has a role that cannot be ignored, the domestic well-known kitchen smoke exhaust system manufacturers will choose the appropriate type and operation mode of the fume purifier according to the actual needs of the hotel, and ensure that each component of the smoke exhaust system is reasonably located and properly connected during the design. >>>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