大多數(shù)情況下，廚房是非常熱的，但如果暖通空調(diào)系統(tǒng)沒有得到適當?shù)钠胶?，廚房會變得太冷而不舒服。一個商用廚房通風系統(tǒng)將有效地去除空氣中的刺激物，同時有助于整個廚房區(qū)域的溫度控制。下面就來講講廚房排煙功能設計之通風性能的是否良好的相關內(nèi)容。
In most cases, the kitchen is very hot, but if the HVAC system is not properly balanced, the kitchen will become too cold and uncomfortable. A commercial kitchen ventilation system will effectively remove irritants from the air while contributing to temperature control throughout the kitchen area. Now let's talk about whether the ventilation performance of the kitchen smoke exhaust function design is good.
而商業(yè)廚房排煙工程設計注重其功能，其功能是通風性能。在廚房排煙工程的設計中，通風是關重要的，既不能讓廚房的氣味跑到餐廳，又必須保持廚房的空氣循環(huán)，溫度合適。由于廚房使用頻率高，烹飪油煙大，通風是保證。
The design of commercial kitchen smoke exhaust engineering pays attention to its function, which is ventilation performance. In the design of kitchen smoke exhaust project, ventilation is very important. It can not let the smell of the kitchen go to the restaurant, but also must maintain the air circulation in the kitchen with appropriate temperature. Due to the high frequency of use in the kitchen and large cooking fume, ventilation is the guarantee.
廚房排煙系統(tǒng)的組成主要由集煙罩、排煙管、油煙凈化器、排煙風機（含消音器）和廚房整體通風裝置組成，可根據(jù)實際情況選擇油煙凈化器的類型和運行方式。在安裝油煙凈化器前，應計算排煙系統(tǒng)各部分的實際運行參數(shù)，包括運行阻力和排氣量。
The kitchen smoke exhaust system is mainly composed of a smoke collecting hood, a smoke exhaust pipe, a fume purifier, a smoke exhaust fan (including a silencer) and the overall ventilation device of the kitchen. The type and operation mode of the fume purifier can be selected according to the actual situation. Before installing the oil fume purifier, the actual operating parameters of each part of the smoke exhaust system shall be calculated, including operating resistance and exhaust volume.
濟南廚房排煙通過排風系統(tǒng)排除的空氣必須由通過暖通空調(diào)設備或通風源引入的空氣來替換。這種系統(tǒng)的缺點之一是，隨著煙霧、顆粒和氣味被排出建筑物，加熱或冷卻能量也會被移除。
The air exhausted from the exhaust system of Jinan kitchen must be replaced by the air introduced through the HVAC equipment or ventilation source. One of the disadvantages of this system is that as smoke, particles and odors are discharged from the building, the heating or cooling energy is also removed.
正確設計的商用廚房通風系統(tǒng)可以通過減少通過通風抽出和損失的暖通空調(diào)調(diào)節(jié)空氣量來阻止這種空氣和能源的浪費。限制異味。在商業(yè)廚房中，與食物和烹飪有關的氣味是無法避免的，但一個正確安排的通風系統(tǒng)可以使這些氣味不于逸散到餐廳、酒吧或其他可能令顧客不悅的地方。
Properly designed commercial kitchen ventilation systems can prevent this waste of air and energy by reducing the amount of HVAC air that is extracted and lost through ventilation. Limit odors. In commercial kitchens, smells related to food and cooking are unavoidable, but a properly arranged ventilation system can prevent these smells from escaping to restaurants, bars or other places that may upset customers.
此外廚房排煙管道安裝后，通風系統(tǒng)可能被廚房空氣中含有的油脂、灰塵和其他物質(zhì)污染。當這種情況發(fā)生時，必須對換氣扇、管道、抽油煙機和設備進行清潔，為餐廳老板創(chuàng)造額外的費用。
In addition, after the installation of kitchen smoke exhaust pipe, the ventilation system may be polluted by grease, dust and other substances contained in the kitchen air. When this happens, the ventilator, pipe, range hood and equipment must be cleaned to create additional costs for the restaurant owner.
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