濟(jì)南強(qiáng)順通風(fēng)設(shè)備有限公司成立十余年來，一直從事管道加工類工程，我們有的設(shè)計·制作·安裝團(tuán)隊。
Ji'nan strong ventilation equipment Co., Ltd. was founded more than ten years, has been specializing in the pipeline processing engineering, we have a professional design, production and installation team.
排風(fēng)量要根據(jù)廚房大小、爐灶的數(shù)量、煙罩的尺寸、污染物的散發(fā)量來確定。一般有幾種方法確定廚房的排風(fēng)量：
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 emission of pollutants. There are several ways to determine the kitchen exhaust:
（1）按換氣次數(shù)確定排風(fēng)量：
(1) according to the number of air exhaust:
各家廚房差別較大，廚房面積與廚具、爐灶的數(shù)量不成正比，同樣灶的產(chǎn)生的污染物和熱量也差別很大。實(shí)際上廚房通風(fēng)并非是通風(fēng)，按換氣次數(shù)設(shè)計風(fēng)量會有很大的誤差。
The difference between the larger kitchen, kitchen area and kitchen utensils, stove number is not proportional to the same range of pollutants and heat generation is also very different. In fact, the kitchen ventilation is not fully ventilated, according to the number of ventilation design will have a great error.
（2）按污染物散發(fā)量的多少設(shè)計排風(fēng)量：
(2) according to the amount of pollutant emission design exhaust air:
GB18483-2001《飲食業(yè)油煙排放標(biāo)準(zhǔn)》規(guī)定每個灶頭需風(fēng)量2000m3/h。筆者認(rèn)為按照此方法設(shè)計風(fēng)量仍有局限性。實(shí)際上飲食業(yè)的實(shí)際情況要復(fù)雜：爐灶大小，爐灶有廣式、蘇式等分別；除了灶頭外還有湯鍋、煲仔、蒸鍋烤箱等；在功能上，有烹調(diào)間，蒸煮間，面點(diǎn)間，燒烤間，西餐加工間，洗碗間等，散熱量及污染物散發(fā)量都不同，簡單按灶頭數(shù)量確定排風(fēng)量是不適當(dāng)?shù)摹?/div>
The state environmental protection GB18483-2001 "standard" cooking fume emission regulations of each burner air volume 2000m3/h. According to this method, the author thinks that the design of air volume is still limited. The actual situation in the catering industry is more complicated: the oven size, a wide type, Su type stove and stove respectively; in addition, the pot pot, steamer oven etc.; in function, there are cooking, cooking, pastry, barbecue, Western-style food processing room, washing room, heat and pollutant emissions are different, according to the simple stove quantity to determine exhaust volume is not appropriate.
廚房安裝抽風(fēng)柜排風(fēng)應(yīng)避免大量的空調(diào)空間內(nèi)的空氣被抽排。需要通過自然補(bǔ)風(fēng)和機(jī)械補(bǔ)風(fēng)避免之。無論是自然補(bǔ)風(fēng)還是抽風(fēng)柜補(bǔ)風(fēng)都要考慮新風(fēng)通過的路徑，避免死區(qū)，以利于室內(nèi)污染空氣的抽排。機(jī)械補(bǔ)風(fēng)要通過風(fēng)管和送風(fēng)口進(jìn)行，管路系統(tǒng)不可復(fù)雜，同時避免局部風(fēng)速過大。新風(fēng)補(bǔ)充量以排風(fēng)量的70%-80%為宜。
Kitchen installation exhaust fan exhaust should avoid a large number of air space in the air was pumped out. Natural ventilation and mechanical ventilation are needed to avoid. Whether it is natural to fill the air or exhaust air supply must consider the path of fresh air through the road, to avoid dead zones, in order to facilitate the indoor exhaust air pollution. Mechanical air supply through the wind pipe and air outlet, pipeline system can not be complicated, while avoiding the local wind speed is too large. The amount of fresh air to exhaust air volume of 70%-80% is appropriate.
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