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Anonymous users2024-01-24Hello, I am a professional design and construction staff for many years. The question you're asking is relatively general and refers to architectural design or decorative design. If it is an architectural design, compared to multi-storey, it is natural to be accustomed to designing at the corner of the two walls, from the bottom up.
The high-rise design is more demanding than the quality direction. As for decoration, the smoke exhaust is directly dug a round hole with a diameter equivalent to about 17CM on the exhaust flue above the ground +2400mm, and the smoke exhaust pipe can be fixed at the round hole. I wonder if you're satisfied with my question?
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Anonymous users2024-01-23Wouldn't it be nice to get a smoker?
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
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 design principle of exhaust and ventilation in the kitchen is du: the ducts of the range hood machine are as far as possible >>>More
It depends on the design of the kitchen itself, if it is an open kitchen, it can only reduce the amount of conditioning oil used, reduce the emission of oil smoke, if it is closed, that is to say there is a kitchen with a door, it is recommended to open the window, and turn on the range hood at the same time, so that the oil smoke will not adhere to the wall in the kitchen, and the range hood is recommended to use a model with stronger horsepower.
Beijing 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. >>>More