【 Weak current College 】 hotel kitchen ventilation design example---Power By 【 China power house network 】

Preface: public buildings, the kitchen is very important for a site. Previous kitchen ventilation design, generally only the wall installed several axial fan or blower fan as a means of excluding stove oil. In recent years, the kitchen design is not only limited to simple ventilation design, and gradually developed into a combination of ventilation and air conditioning.

A kitchen air-conditioning design of general principles

Kitchen and air conditioning systems should not use fan coil system, because the kitchen lampblack, water vapor, long-term cycle indoor air is bound to cause soot surface attached to the coil, which greatly reduce the heat transfer coefficient, the cooling effect is getting worse, so you cannot use. Kitchen and air conditioning systems generally use the air conditioning system, it deals with all the air is not available from the outdoor, back to the wind.

Second kitchen ventilation system uses formats

2.1 air supply system

Kitchen ventilation include two parts: outdoor air supply and air conditioning.

(1) outdoor fresh air. Outdoor fresh air through axial or centrifugal fan like tube into the Office near the stove to fill. main wind. Fresh air location to appropriate, air cut cannot cook the head or neck after direct blowing, otherwise it will cause discomfort, serious occupational diseases can give rise to cook. Air distance Cook about 1.5m more appropriate.

(2) wind. The wind comes from air supply unit or combined air conditioner, fed through the duct, away from the stove temperature regulation of the kitchen, but also play a role in the wind. Air according to the specific situation of rational layout of the kitchen.

(3) the determination of air. In order to prevent the kitchen smells conspiracy people dining, kitchen should maintain a negative pressure. In General, the value cannot be greater than the kitchen 5Pa under negative pressure. Air (air fresh air +) should exhaust volume 85% to 95%.

(4) whether fresh or air-conditioning, air distribution tubes are required to set the fire damper, when the temperature exceeds 70 ℃ closed automatically, and with the fan or air conditioning unit interlock.

2.2 exhaust system

(1) stove using basically the same time, this Division is conducive to the exhaust fan system operation, without even using parts of stoves to open big fans of uneconomical operation.

(2) location proximity of stove exhaust air should be designated as a system. Exhaust pipe length is too long, is not conducive to smoke quickly discharged influence exhaust effects, usually in a horizontal row of wind pipe maximum distance not exceeding 15m for good.

Exhaust pipe generally use 1.5mm thick plate welding, horizontal row of sterile air duct to 2 per cent of grade, slope to exhaust hood, horizontal pipe flange connections with live at the end to facilitate clean grease stain. Row of wind speed shall not be less than the lOm/s, generally use 1O ~ 12m/s to prevent wind speed too low cause soot attached to the pipeline.

Each outlet are located valve, control exhaust volume to ensure each stove exhaust effects. Exhaust fumes from inside and outside surface wind pipe antirust primer brush twice, and then paint brush acid-resistant, surface twice, the outer surface of the brush grey enamel twice.

The choice of exhaust hood 2.3

Smoke extraction hood should be unified under kitchen technological requirements, generally made of integral consideration, instead of single-focus single cover. But in each stove exhaust vents above are set, the benefit is ① smoke effect is good, if a single stove easy single cover, fume hood from two gaps filled the entire kitchen space; ② overall unified, attractive, easy to clean.

Smoke extraction hood edges should not be longer than the cooking stove, hood opening bottom margin ground should 1.8 ~ 1.9m, exhaust hood set set around oil, catchment grooves. And in the Groove lowest pipe discharge into the sewer. Smoke extraction hood, fume filter in the settings and should be easy to replace and cleaning to avoid long-running after oil enters the exhaust fan affecting its normal use. Smoke extraction hood generally use δ = 2 ~ 5 mm steel plate production.

The minimum exhaust hood exhaust anxiashijisuan:

L=1000P·H
Type: L-exhaust volume, m3/h;
P-hood of surrounding long (wall of side length not included), m;
H-cover mouth to focal plane distance, m.

A hotel kitchen is located in a building (3 layers) 2 layer, 3-tier, kitchen area (air-zone) to 1600m2, HVAC parts including 2 layers of Shandong cuisine kitchen, 2 layers of Western food kitchen, 3 layers of flavor kitchen and the Huaiyang 3 layer operations such as tidal Cantonese cuisine kitchen and cold dish, processing room, wired and other supplementary rooms.

2, 3 layer is divided into 4 zones, set the 4 air supply unit, 15 blower coil, summer cooling load for 690kW. Kitchen-assisted contamination due to smoke-free rooms, with air blower plate Tube plus a new air conditioner Feng Shui. When the kitchen exhaust fan is not running, the secondary room ventilation by ceiling through the exhaust duct by axial fan flows into the outdoors. After 1 year of operation, air conditioning and ventilation to good effect. Test data is as follows: