According to the current social situation, the oil fume exhaust system of some kitchens does not solve the problem of oil fume exhaust well, and the oil fume pollution generated in the process of operation is quite serious. The oil fume emitted into the kitchen will not only pollute the air and kitchen equipment in the kitchen, but also pollute the air and decorative materials of other rooms such as adjacent restaurants. Some oil fume exhaust systems have defects in design and installation, and the resulting fires often cause great economic losses to operators. On the other hand, the exhaust volume of some kitchens is too large. Although the oil and flue gas pollution in the kitchen is solved, the power consumption of ventilation and air conditioning system, the initial investment of the system and the operation cost of the system are very large, resulting in unnecessary economic waste.
In addition, due to the working environment (the operators are basically sweating during working hours), it not only affects the operation efficiency, but also the sweating of chefs can easily pollute the hygienic quality of dishes. With the continuous development of social economy and the continuous improvement of living standards, the design of hotel kitchen ventilation system is no longer satisfied with simple ventilation design, but gradually developed into an air conditioning form combining ventilation and air conditioning cooling. Due to the large exhaust volume of hotel kitchen stoves, the air conditioning system of the kitchen must supplement a large amount of air supply volume of air conditioning.
Jinan ventilation pipe processing Co., Ltd
How to reasonably design the empty eight system of the hotel kitchen and improve the working environment of the operation room can not only save the initial investment of the system, but also reduce the operation cost, which should be paid enough attention to by the relevant designers. The characteristics of the air conditioning system in the hotel kitchen the hotel kitchen is a cooking room with a large amount of indoor oil and water vapor. Therefore, the fan coil system should not be used. Otherwise, the oil filled in the kitchen can easily be adsorbed on the coil surface, blocking the air circulation between the fins, greatly reducing the number of heat transfer coefficients, and the air conditioning effect is getting worse and worse. It needs to be cleaned in time and often to maintain the operation. Therefore, DC air conditioning system should be adopted for the air conditioning system of the hotel kitchen, and all the treated air sources should come from outdoor fresh air, generally ventilation can not be considered.
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