日日躁狠狠躁夜夜躁a片图片,av日韩手机在线,亚洲 中文字幕在线观看,亚洲精品在线观看熟女人妻

1、廚房排煙罩安裝的墻體，它的構(gòu)造和材料都應(yīng)該要有足夠的強度。排煙管、風管的外墻開口，可采用砌筑預(yù)制帶洞混凝土塊或預(yù)埋鋼管留洞方式。保溫墻與正常墻壁的安裝方法一樣，如果墻面不夠結(jié)實的話，那么就要用木板或其他材料進行加固。

1. The construction and materials of the wall for installing kitchen smoke exhaust hood should have sufficient strength. The external wall openings of smoke exhaust pipes and air ducts can be made by building prefabricated concrete blocks with holes or embedding steel pipes with holes. The installation method for insulation walls is the same as for normal walls. If the wall is not sturdy enough, it needs to be reinforced with wooden boards or other materials.

2、廚房排煙罩安裝的煙管直接穿過外墻至室外，應(yīng)該在室外排氣口設(shè)置防止污染環(huán)境和避風的構(gòu)件。共用豎向煙道連接的吸油煙機，它的豎向煙道的斷面應(yīng)根據(jù)所負擔的排氣量計算確定。

2. The smoke pipe installed on the kitchen exhaust hood should directly pass through the exterior wall to the outside, and components should be installed at the outdoor exhaust outlet to prevent environmental pollution and shelter from wind. The section of the vertical flue of a range hood connected by a shared vertical flue should be calculated and determined based on the amount of exhaust it bears.

3、廚房排煙罩安裝頂吸式的安裝高度應(yīng)該在燃氣爐灶上方至少65厘米的地方，在65-75 厘米之間是比較合適的。

3. The installation height of the top suction type kitchen smoke exhaust hood should be at least 65 centimeters above the gas stove, and the range of 65-75 centimeters is more suitable.

廚房油煙排風量是其中重要運行參數(shù)之一，排風量要根據(jù)廚房大小、爐灶的數(shù)量、煙罩的尺寸、污染物的散發(fā)量來確定。

The exhaust volume of kitchen fumes is one of the important operating parameters, which should be determined based on the size of the kitchen, the number of stoves, the size of the hood, and the amount of pollutants emitted.

一般有幾種方法確定廚房的排風量：

There are generally several methods to determine the exhaust volume of the kitchen:

（1）按換氣次數(shù)確定排風量：各家廚房差別較大，廚房面積與廚具、爐灶的數(shù)量不成正比，同樣灶的產(chǎn)生的污染物和熱量也差別很大。實際上廚房通風并非是全方位通風，按換氣次數(shù)設(shè)計風量會有很大的誤差。

(1) Determine the exhaust volume based on the number of air changes: There are significant differences among kitchens, and the kitchen area is not directly proportional to the number of kitchen utensils and stoves. Similarly, the pollutants and heat generated by stoves also vary greatly. In fact, kitchen ventilation is not comprehensive ventilation, and designing the air volume based on the number of air changes can have significant errors.

（2）按污染物散發(fā)量的多少設(shè)計排風量：飲食業(yè)油煙排放標準規(guī)定每個灶頭需風量2000m3/h。按照此方法設(shè)計排風量仍有局限性。實際上飲食業(yè)的實際情況要復雜：爐灶大小，爐灶有廣式、蘇式等分別；除了灶頭外還有湯鍋、煲仔、蒸鍋烤箱等；在功能上，有烹調(diào)間，蒸煮間，面點間，燒烤間，西餐加工間，洗碗間等，散熱量及污染物散發(fā)量都不同，簡單按灶頭數(shù)量確定排風量是不適當?shù)?/p>

(2) Design exhaust volume based on the amount of pollutants emitted: Cooking Industry Fume Emission Standard, each stove requires an air volume of 2000m 3/ H. There are still limitations to designing exhaust air volume according to this method. In fact, the actual situation of the catering industry is more complex: the size of the stove varies, and there are different types of stoves, such as Cantonese style and Suzhou style; In addition to the stove, there are also soup pots, pots, steamers, ovens, etc; In terms of functionality, there are cooking rooms, steaming rooms, pastry rooms, barbecue rooms, Western food processing rooms, dishwashing rooms, etc., but the heat dissipation and pollutant emission are different. Simply determining the exhaust volume based on the number of stoves is not appropriate

（3）以煙罩的大小來確定風量：

(3) Determine the airflow based on the size of the hood:

以煙罩下沿和灶臺之間的進風面積和進風速度的乘積來計算風量較為合適。煙罩應(yīng)盡可能靠墻布置，以減小進風面積，避免風量過大。

It is more appropriate to calculate the air volume by multiplying the intake area and intake velocity between the lower edge of the hood and the stove. The smoke hood should be arranged as close to the wall as possible to reduce the intake area and avoid excessive air volume.

廚房排風應(yīng)避免大量的空調(diào)空間內(nèi)的空氣被抽排。需要通過自然補風和機械補風避免之。無論是自然補風還是機械補風都要考慮新風通過的路徑，避免死區(qū)，以利于室內(nèi)污染空氣的抽排。機械補風要通過風管和送風口進行，管路系統(tǒng)不可復雜，同時避免局部風速過大。

Kitchen ventilation should avoid a large amount of air being extracted from the air-conditioned space. It needs to be avoided through natural ventilation and mechanical ventilation. Whether it is natural ventilation or mechanical ventilation, the path through which fresh air passes should be considered to avoid dead zones and facilitate the extraction and exhaust of indoor polluted air. Mechanical air replenishment should be carried out through air ducts and air supply outlets, and the pipeline system should not be complex, while avoiding excessive local wind speed.