The most common exhaust systems for canteens and dining kitchens include smoke exhaust hoods, oil mesh hoods, water fume hoods, oil fume purification integrated machines, fresh air outlets, pipelines, elbows, brackets, fire dampers, purifiers, fans, etc.

廚房抽風排煙系統送風系統要計算清楚排風量，主要依據主廚房的尺寸、爐灶的數量、煙罩的大小規格、管道的長度和損耗，污染物的釋放量來確定的；

The air supply system of the kitchen exhaust system should first calculate the exhaust air volume, mainly based on the size of the main kitchen, the number of stoves, the size and specifications of smoke hoods, the length and loss of pipelines, and the release of pollutants;

飲食業油煙排放標準要求每一爐灶需風量2000m3/h，即爐灶數量*2000就可以算出來。

The Foodservice lampblack emission standard requires that each stove needs 2000m3/h air volume, that is, the number of stoves * 2000 can be calculated.

若根據煙罩長度計算，可以按照2500m?/h計算就能算出廚房煙罩的排風量，當然還要考慮管道的長度，橫截面積，彎頭的數量，在設計初期盡可能的去匹配的風量稍微大一些。

If calculated based on the length of the hood, it can be calculated as 2500m/ By calculating h, the exhaust air volume of the kitchen hood can be calculated, and of course, the length of the pipeline, cross-sectional area, and number of bends should also be considered. In the early design stage, it is advisable to match the air volume slightly higher.

商用餐飲廚房抽排油煙通風系統設計原則和劃分要與客戶的投資方向、投資預算、能源效率、能源消耗、運行費用、生產流程等結合起來，更終確定一個更適合、科學、合理的方案。

The design principles and division of the fume exhaust and ventilation system for commercial catering kitchens should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc., to ultimately determine the most suitable, scientific, and reasonable solution.

對于不同的功能間，如相互臨近且使用時段相同的設備排風可以設計在同一系統里，以節省投資，節約能源。另外,局部通風和通風系統要分開設計和運行,避免爐灶沒有工作而切配準備和衛生清理工作時也要運行局部通風的不經濟使用情況。

For different functions, such as equipment exhaust that is close to each other and has the same usage period, it can be designed in the same system to save investment and energy. In addition, the local ventilation and comprehensive ventilation systems should be designed and operated separately to avoid the uneconomical use of local ventilation when the stove is not working and preparation and hygiene cleaning work are also carried out.

商用廚房排油煙及補風設還要注意：商用廚房的功能、面積、通風要求、消防規定等；

When designing the exhaust and air supply of commercial kitchens, attention should also be paid to the functions, area, ventilation requirements, fire regulations, etc. of commercial kitchens;

在商業廚房規劃中，通風是關重要的，既不能讓廚房的氣味跑到餐廳，又有必要保持廚房的空氣流通，溫度適宜，所以通風性是重要保證。

In the planning of commercial kitchens, ventilation is crucial. It is not only necessary to prevent kitchen odors from entering the restaurant, but also to maintain air circulation and appropriate temperature in the kitchen. Therefore, ventilation is an important guarantee.

廚房排煙系統的構成廚房的排煙系統主要由集煙罩、排煙管道、油煙凈化器、排煙風機(含消音器)和廚房全體補風設備構成，油煙凈化器的類型和運轉方法能夠依據實際情況進行選擇。

The composition of the kitchen smoke exhaust system is mainly composed of a smoke collection hood, smoke exhaust duct, oil fume purifier, smoke exhaust fan (including silencer), and all kitchen air supply equipment. The type and operation method of the oil fume purifier can be selected based on the actual situation.