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In the design of hotel kitchen ventilation engineering, it generally includes console, kitchen cabinet, stove, range hood, and other kitchen electrical circuits and equipment. When designing the layout, first arrange the kitchenware according to the actual area size of the kitchen. When designing, consider which rooms have more kitchen equipment. In the initial planning, consider appropriately expanding the kitchen area. Just separate rooms and place simple kitchen equipment, and the kitchen area can be appropriately reduced in the design.

廚房排煙管道規(guī)范有哪些

What are the specifications for kitchen smoke exhaust pipe

1、廚房排煙管道的水平段不宜太長(zhǎng)，通常水平遠(yuǎn)距離不應(yīng)超過(guò)15m，并且要有2以上的坡度，水平末端設(shè)活接頭，以方便清理油垢。

1. The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the horizontal distance should not exceed 15m, and there should be a slope of more than 2. A movable joint is set at the horizontal end to facilitate the cleaning of oil dirt.

2、廚房排煙管道的排風(fēng)速度按規(guī)范不得低于10m/s，以防風(fēng)速過(guò)低使油附著于煙道上，接排風(fēng)罩的支管應(yīng)設(shè)風(fēng)量調(diào)節(jié)閥。

2. The exhaust speed of the kitchen smoke exhaust pipe shall not be less than 10m / s according to the specification, so as to prevent the oil from adhering to the flue due to the low wind speed. The branch pipe connected to the exhaust hood shall be equipped with an air volume regulating valve.

3、廚房排煙系統(tǒng)的主排煙管道通風(fēng)面積不能太小，風(fēng)速不能太大。濟(jì)南廚房排煙依照工程經(jīng)驗(yàn)，排煙主管道內(nèi)風(fēng)速不能超過(guò)15m/s。否則在運(yùn)行一個(gè)時(shí)期以后很容易造成排煙系統(tǒng)不通暢。

3. The ventilation area of the main smoke exhaust pipe of the kitchen smoke exhaust system shall not be too small and the wind speed shall not be too large. According to the engineering experience of kitchen smoke exhaust in Jinan, the wind speed in the main smoke exhaust pipe shall not exceed 15m / s. Otherwise, after a period of operation, it is easy to cause the smoke exhaust system to be blocked.

至于廚具的材質(zhì)可根據(jù)設(shè)計(jì)者及酒店廚師喜好進(jìn)行選擇，后廚及接觸食物的部位需采用不銹鋼材質(zhì)，明檔等面對(duì)客人的部位采用釉面磚、人造石材、不銹鋼、大理石等材料制成的操作臺(tái)都不失為上選，因其清洗便利、平整光滑，并具有一定的防水、防腐蝕性。另外，若是廚房中需擺放較多 廚房電器如食品機(jī)械、電冰箱、洗碗機(jī)等則要注意事先預(yù)留下這些電器的供電線路，一旦確定這些電器的位置，再想隨意變換是比較困難的。同時(shí)作為設(shè)計(jì)師，你應(yīng)該比業(yè)主更有遠(yuǎn)見(jiàn)，如有可能你應(yīng)適當(dāng)考慮今后的發(fā)展余地。

As for the material of kitchenware, it can be selected according to the preferences of designers and hotel chefs. The back kitchen and parts contacting food need to be made of stainless steel. The operation console made of glazed tiles, artificial stone, stainless steel, marble and other materials facing guests is the best choice, because it is easy to clean, flat and smooth, and has certain waterproof and anti-corrosion properties. In addition, if more kitchen appliances need to be placed in the kitchen, such as food machinery, refrigerator, dishwasher, etc., pay attention to reserve the power supply lines of these appliances in advance. Once the location of these appliances is determined, it is difficult to change them at will. At the same time, as a designer, you should have more foresight than the owner. If possible, you should give due consideration to the room for future development.

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