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公共厨房的通风设计(国外英文资料)
公共厨房的通风设计(国外英文资料)
Article number
: 222
The ventilation design of public kitchen
Abstract
At present: analysis of the ventilation design of public kitchen problems
And put forward the modern public kitchen with local ventilation plus full exhaust
Resolvent
, and briefly discusses the general principle in the form of public kitchen design and ventilation system
The design of ventilation system, including air,
Hood, choice
,
The calculation of minimum air volume exhaust hood.
Key word
Public kitchen
Ventilation.
And smoke hood
Jelclassification
Key words:
:
With the vigorous development of tourism industry and the construction industry.
Around the hotel, hotel, forest succession
Stand
More and more high level, and
The requirements, the function is also more and more full
In this kind of public buildings.
in
The kitchen, is a very important place
Public kitchen, pollution is very serious
In particular,
Kitchen
The cook, the working environment is bad
Not only have the high temperature radiation, fire damage
,
There is a serious threat to the kitchen smoke
So, directly affect the staffs mood
Also,
The effect of cooking quality. But in the past the kitchen ventilation design
In general, only installed on the wall
A number of axial flow fan or fan as a means of excluding stove fume. In recent years, with the
Peoples living standard is improving
The staff, the requirements of the environmental comfort is also provided
High.
In order to thoroughly improve the kitchen air quality and the working environment of the chef
The Bureau.
The Ministry of supply and exhaust ventilation and comprehensive practice. The following is a brief look at the kitchen ventilation design
Several key points in the
:
The 1 air supply system
1) the kitchen air includes two parts
A part of outdoor air
The other part is.
Air conditioning.
2) the chef generally located in oxygen poor region
Again, with high temperature in the working area
Therefore, will
Must set new jobs in the air every chef on the
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