隨著人們生活水平的提高，廚房里的電器設(shè)備也變的越來越多了，廚房排煙管道排就是其中的一種。那你知道當(dāng)濟(jì)南廚房排煙管道出現(xiàn)破損時(shí)應(yīng)該如何解決嗎?下面小編為您講解一番。

With the improvement of people's living standards, there are more and more electrical equipment in the kitchen, and the kitchen smoke exhaust pipe is one of them. Do you know how to solve the problem when the smoke exhaust pipe in Jinan kitchen is damaged? The following Xiaobian will explain it for you.

廚房排煙設(shè)計(jì)方案而言也要考慮到廚房的通風(fēng)降溫設(shè)備及其排煙離心風(fēng)機(jī)，可否一切正常廚房?jī)?nèi)的廚房油煙，排風(fēng)系統(tǒng)的尺寸是依據(jù)廚房的空間構(gòu)成和機(jī)器設(shè)備的詳細(xì)情況而定。

For the smoke exhaust design scheme of the kitchen, it is also necessary to consider whether the ventilation and cooling equipment of the kitchen and its smoke exhaust centrifugal fan can clear the kitchen lampblack normally. The size of the exhaust system is determined according to the space composition of the kitchen and the details of the machinery and equipment.

假如風(fēng)量過小，廚房煙霧彌漫，主廚沒法實(shí)際操作，乃危害她們的身體健康，你覺得那樣的自然環(huán)境有多少職工會(huì)長(zhǎng)期性留有工作中，便是留有的人也充分發(fā)揮不上她們的工作中發(fā)展?jié)摿?排風(fēng)系統(tǒng)過大廚房?jī)?nèi)原料非常容易吹干，導(dǎo)致原料不新鮮危害菜肴。

If the air volume is too small, the kitchen is full of smoke, the chef can't actually operate, and even endanger their health, how many workers in that natural environment will stay at work for a long time, and that is, some people can't give full play to their development potential at work; If the exhaust system is too large, the raw materials in the kitchen are very easy to dry, resulting in the raw materials being stale and endangering the dishes.

就要求在現(xiàn)有的技術(shù)上進(jìn)行不斷的進(jìn)步，選用更加節(jié)省資料，健康的可持續(xù)開展的策略進(jìn)行設(shè)備的規(guī)劃開發(fā)與制造。目前空調(diào)通風(fēng)工程上應(yīng)用的金屬風(fēng)管方式主要有：

This requires continuous progress in the existing technology, and the planning, development and manufacturing of equipment should be carried out with strategies that save more data and develop healthily and sustainably. At present, the metal air duct used in air conditioning and ventilation engineering mainly includes:

圓形風(fēng)管，不銹鋼風(fēng)管。圓形風(fēng)管強(qiáng)度大耗材少，但加工工藝雜亂些，占用空間大；不銹鋼風(fēng)管易布置，簡(jiǎn)單加工，因此運(yùn)用較為遍及。還有系機(jī)械化出產(chǎn)由鋼帶螺旋繞制而成，有圓形、矩形，為節(jié)省空間，很多的不銹鋼風(fēng)管做成扁圓形。

Round air duct, stainless steel air duct. The round air duct has high strength and less consumables, but the processing process is messy and takes up a large space; Stainless steel air duct is easy to be arranged and processed, so it is widely used. There are also mechanized products made of spiral wound steel strips, which are round and rectangular. To save space, many stainless steel air ducts are made into oblate circles.

由于廚房所在建筑物的格局以及廚房在建筑物中的位置不同,有條件的廚房應(yīng)由建筑物的集中空調(diào)系統(tǒng)進(jìn)行有序送風(fēng)。但目前所遇到的大部分情況是建筑物沒有設(shè)置廚房的送風(fēng)系統(tǒng)。許多帶餐廳、廚房等的建筑物,僅設(shè)計(jì)了集中采暖系統(tǒng)而無集中空調(diào)系統(tǒng)。

As the layout of the building where the kitchen is located and the location of the kitchen in the building are different, conditional kitchens should be orderly supplied with air by the central air conditioning system of the building. However, most of the situations encountered at present are that the building is not equipped with a kitchen air supply system. Many buildings with restaurants, kitchens, etc. are only designed with centralized heating system without centralized air conditioning system.

當(dāng)廚房處于工作狀態(tài)時(shí),排風(fēng)系統(tǒng)投入運(yùn)行,廚房?jī)?nèi)處于負(fù)壓狀態(tài),新風(fēng)來源包括室外新風(fēng)滲透和餐廳的空氣大量補(bǔ)入廚房。

When the kitchen is in working state, the exhaust system is put into operation, and the kitchen is in negative pressure. The fresh air sources include outdoor fresh air infiltration and a large amount of restaurant air supplement into the kitchen.

酒店廚房排煙排風(fēng)量的確定為了保證凈化效果,在實(shí)際設(shè)排煙風(fēng)量要求嚴(yán)格按照排風(fēng)罩的吸入風(fēng)速計(jì)算,罩口的吸風(fēng)速度通常不低于0.5m/s。更多注意事項(xiàng)就來我們網(wǎng)站http://www.babellg.com咨詢了解吧！

Determination of smoke exhaust volume of hotel kitchen in order to ensure the purification effect, in the actual design, the smoke exhaust volume is required to be calculated in strict accordance with the suction wind speed of the exhaust hood, and the suction speed of the hood mouth is usually not less than 0.5m/s. More precautions come to our website http://www.babellg.com Consult and understand!