The kitchen ventilation and smoke exhaust system is now an indispensable equipment in every hotel kitchen. Because the kitchen ventilation and smoke exhaust system for improving the working environment of the kitchen, improve the efficiency of the kitchen, has a very important role. But many people reflect that the kitchen ventilation and smoke exhaust system is not particularly easy to use, kitchen ventilation and smoke exhaust system life is particularly short, about a year is not very good to use. The following edition will give you an analysis of the specific problems of kitchen ventilation and smoke exhaust system and the corresponding treatment methods.

　　廚房通風排煙系統老出問題？絲毫不慌，這里有辦法！

　　Is there a problem with the kitchen ventilation and smoke exhaust system? There's nothing to worry about. Here's a way!

　　問題一：廚房通風工程中排煙風機、油煙凈化設備的用電量大，排風機抽風實際效果不太好。

　　Problem 1: In the kitchen ventilation project, the power consumption of exhaust fan and oil fume purification equipment is large, and the actual effect of exhaust fan is not good.

　　原因：整體廚房全部的排風罩管道終都集中到一個通風風管大系統中，用一臺大的油煙凈化設備及一臺大型排風機排風。結果廚房如果有一個灶使用，排煙風機、油煙凈化器就得開。這樣一來不僅排風機排煙作用欠佳，并且電耗很大。在酒店中，全年度廚房通風用電量約占全年度總使用量的2.8%。

　　Reason: The whole kitchen exhaust hood ducts are eventually concentrated in a large ventilation duct system, with a large soot purification equipment and a large exhaust fan exhaust. Result If a kitchen stove is used, the exhaust fan and the lampblack purifier must be turned on. In this way, not only the exhaust fan smoke exhaust function is not good, but also the power consumption is very large. In high-end hotels, the annual kitchen ventilation power consumption accounts for about 2.8% of the total annual use.

　　處理辦法：按真實情況分為兩、三個系統，或選用變速排風機，在高峰負載時全開。廚房爐灶使用的高峰期時間段約為4~5小時，而其他時間段為生產加工及提前準備或衛生管理時間，無需大的排風量。

　　Solution: According to the actual situation, it can be divided into two or three systems, or variable speed exhaust fan is selected to be fully opened at peak load. The peak period of kitchen stove use is about 4 to 5 hours, while other periods are production, processing and preparation in advance or hygiene management time, without large exhaust volume.

　　問題二：酒店廚房的送風系統選用的是下列幾類方法 ：

　　Question 2: The following types of methods are selected for the air supply system in the hotel kitchen:

　　1、空氣處理方式用了一部分回風；

　　1. A part of air return is used for air treatment.

　　2、選用了風機盤管；

　　2. Fan coil unit is selected.

　　3、酒店廚房內不設送風系統，只是設了單體工業冷風機。使用沒到1年就效率大減，使酒店廚房環境溫度太高。

　　3. There is no air supply system in the kitchen of the hotel, but a single industrial air-conditioner. In less than a year of use, the efficiency of the hotel kitchen is greatly reduced, which makes the environment temperature of the hotel kitchen too high.

　　原因：這些機器設備自身均有水冷式表層冷卻器或直接蒸發式表層冷卻器。酒店廚房內的氣體直接與冷卻器接觸，油霧迅速就會污染和阻塞表冷器上翅片的空隙，使其排風量大減，導致酒店廚房內環境溫度太高，實際效果差。

　　Reason: These machines and equipments have water-cooled surface coolers or direct evaporative surface coolers. The gas in the hotel kitchen directly contacts with the cooler, and the oil mist will quickly pollute and block the air gap of the fins on the surface cooler, which will greatly reduce the exhaust air volume, resulting in the hotel kitchen environment temperature is too high, and the actual effect is poor.

　　處理辦法：在酒店廚房的送新風系統中，不可以用回風。只有用直流式系統。根據戶外前提條件還可以用直流空調系統，也可為直流送風系統。窗式或柜式空調器在酒店廚房內不適合選用。

　　Solution: In the fresh air supply system of hotel kitchen, return air can not be used. Only DC system is used. According to the outdoor conditions, it can also be used as a DC air conditioning system or a DC air supply system. Window or cabinet air conditioners are not suitable for use in Hotel kitchens.

　　問題三：廚房用風機盤管減溫不成功。酒店廚房內設有爐灶排氣系統及新風增補系統，還有風機盤管減溫系統。剛建成投產時，實際效果挺不錯，1年過后，環境溫度降不下來，有時候達35℃以上，工作人員無法忍受。

　　Question 3: Cooling with fan coil unit in kitchen is unsuccessful. The hotel kitchen is equipped with stove exhaust system and fresh air supplement system, as well as fan coil cooling system. When it was built and put into operation, the actual effect was quite good. After one year, the ambient temperature could not fall down. Sometimes it was above 35 degrees Celsius, and the staff could not bear it.

　　原因：經檢驗了解，發現酒店廚房內油霧、水蒸汽均大，特別是煤氣燃燒后的廚房油煙黏附在風機盤管表面層，使其傳熱系數大大的降低，制冷效果愈來愈差。

　　Reasons: After inspection, it is found that the oil mist and water vapor in the kitchen of the hotel are large, especially the kitchen oil fume after gas combustion adheres to the surface layer of the fan coil, which greatly reduces the heat transfer coefficient and makes the refrigeration effect worse and worse.

　　處理辦法：將風機盤管在廚房內的回風口堵上，再用管道將餐廳的空氣引作酒店廚房風機盤管的回風，同時減小戶外空氣的送入量。（廚房裝修設計時不能選用風機盤管系統）

　　Solution: Block the fan coil unit on the return air outlet in the kitchen, then use the pipeline to lead the restaurant air to the return air of the fan coil unit in the kitchen of the hotel, and reduce the outdoor air inflow at the same time. (Fan coil unit system should not be used in kitchen decoration design)

　　上述內容就是廚房通風排煙系統可能會出現的幾種問題情況，以及所對應的處理辦法。廚房通風排煙系統對于廚房來說必不可少。大家要是在挑選廚房中培訓的時候，一定要注意細節問題，因為廚房通風排煙系統大的功能就是實用，所以大家一定要擦亮眼睛，防止被騙。

　　The above content is the kitchen ventilation and smoke exhaust system may appear several problems, as well as the corresponding treatment methods. The kitchen ventilation and smoke exhaust system is essential for the kitchen. If you choose to train in the kitchen, you must pay attention to the details, because the biggest function of the kitchen ventilation and smoke exhaust system is practical, so you must wipe your eyes to prevent cheating.

　　以上內容由山東通風管道加工廠家整理發布，更多相關信息可以點擊我們的官網進行咨詢：http://www.www.qa48.com/

　　The above content is organized and published by Shandong Ventilation Pipeline Processing Factory. More information can be consulted by clicking on our official website: http://www.www.qa48.com./