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Anonymous users2024-01-24Actually, you can do that!
Buy a big exhaust fan! Connect the flue and each table in series!
Go down to each table with a smoke exhaust pipe
You can set a switch for each table! It can also be set without setting ・ Helps to suction Many places are like this·· The cost has also come down...
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Anonymous users2024-01-23The recommendations are as follows.
Visit a few of the barbecue restaurants in your city.
Don't just think about the cost.
There is also a key process of license review.
If you save money, you can't get a license.
Referring to existing protocols can reduce risk.
Good luck.
There is no such provision in the specification. Fresh air in food and beverage is usually considered according to the number of users.
65% refers to local exhaust, also bai
That is, it was turned on when I was working in the kitchen. >>>More
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 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 exhaust of the kitchen goes with the exhaust of the bathroom, of course, it is also possible, as long as it is convenient, of course, it is the same.