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Anonymous users2024-01-24The Code for the Design of Catering Buildings (JGJ 64-89) clearly stipulates the ventilation of the kitchen operation room: (1) 65% of the calculated exhaust air volume is discharged to the outside through the exhaust hood, and 35% is discharged by the full ventilation of the room; (2) The suction speed of the exhaust hood should generally not be less than m s, and the speed in the exhaust pipe should not be less than 10 m s; (3) The make-up air volume of the hot processing room should be about 70% of the exhaust air volume, and the negative pressure value of the room should not be greater than 5 Pa. However, in some projects, the kitchen is not equipped with an exhaust hood, and only a few exhaust fans are installed on the exterior wall; Although some are equipped with exhaust hoods, the suction speed of the hood mouth is much less than m s, and the air volume of the optional exhaust fan is insufficient.
Most of the projects are not equipped with comprehensive ventilation devices, nor do they consider the air supply device, which is difficult to ensure the requirements of indoor sanitary environment and negative pressure value.
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Anonymous users2024-01-23Oil smoke and fire smoke purifier.
JGJ 64-89) clearly stipulates the ventilation of the kitchen operation room: (1) 65% of the calculated exhaust air volume is discharged to the outside through the exhaust hood, and 35% is discharged by the full ventilation of the room; (2) The suction speed of the exhaust hood should generally not be less than m s, and the speed in the exhaust pipe should not be less than 10 m s; (3) The make-up air volume of the hot processing room should be about 70% of the exhaust air volume, and the negative pressure value of the room should not be greater than 5 Pa. However, the kitchen of the collapsed project did not have an exhaust hood, and only a few exhaust fans were installed on the exterior wall.
Although some are equipped with exhaust hoods, the suction speed of the hood mouth is much less than m s, and the air volume of the optional exhaust fan is insufficient. Most of the projects are not equipped with comprehensive ventilation devices, nor do they consider the air supply device, which is difficult to ensure the requirements of indoor sanitary environment and negative pressure value.
Absolutely, because the exhaust interface on the heater and the heater outlet are not connected to each other, so you don't have to worry about the dirty air in the air duct entering the room. For example, Panasonic warm bath has the function of exhaust and warm air, exhaust is to suction air and discharge it to the outside, and warm air is to suck in indoor air and heat it before discharging it indoors.
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If the air volume and pressure can be guaranteed, in order to control the fan noise, the exhaust air of the catering kitchen can generally choose the fan speed of 1450-720r min
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