The installation method of the oil fume exhaust pipe: ( […]
The installation method of the oil fume exhaust pipe: (1) The installation height of the Youhao range hood is generally 65-75cm above the stove. The center of the range hood should be aligned with the center of the stove. The specific suspension requirements are level and the installation is firm; (2) The exhaust pipe The outlet should be slightly lower to prevent backflow of oil pollution; the direction of the exhaust pipe should be as short as possible to avoid excessive turns, so as not to affect the suction; the exhaust pipe should be avoided at the windy place, so as to prevent the backflow of strong winds from affecting the flue gas emission; the exhaust gas is not It should be discharged into a hot flue for exhausting combustion fumes or other fumes, so as to avoid the phenomenon that the oil fume extracted by other houses is poured in backwards.
Who knows how to install kitchen fume hoods
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. Generally, there are several methods to determine the exhaust air volume of the kitchen: (1) Determine the exhaust air volume according to the number of air changes: The kitchen area is not proportional to the number of kitchen utensils and stoves, and the pollutants generated by the same stove are not proportional to the number of kitchen utensils and stoves. The calories also vary greatly. In fact, the kitchen ventilation is not comprehensive ventilation, and the air volume designed according to the number of air changes will have a large error. (2) Design the exhaust air volume according to the amount of pollutants emitted: environmental protection GB18483-2001 catering industry oil fume emission standard stipulates that each stove requires an air volume of 2000m3/h. The author believes that there are still limitations in designing the air volume according to this method. In fact, the actual situation of the catering industry is complicated: the size of the stove, the stove has the Cantonese style, the Soviet style, etc.; in addition to the stove, there are soup pots, clay pots, steamer ovens, etc.; in terms of function, there are cooking rooms, steaming rooms, and pastry. The heat dissipation and the emission of pollutants are different in the room, barbecue room, western restaurant, washing room, etc. It is not appropriate to simply determine the exhaust air volume according to the number of stoves.