酒店廚房通風(fēng)設(shè)計(jì)必備條件

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酒店廚房功能復(fù)雜，劃分為很多小房間，根據(jù)餐飲類型分為西餐廚房和中餐廚房。

The hotel kitchen has complex functions and is divided into many small rooms. According to the type of catering, it is divided into a Western style kitchen and a Chinese style kitchen.

酒店廚房特點(diǎn)是中餐廚房的排油煙量大，部分西餐廚房為開式廚房，日料餐廳廚房排油煙需要設(shè)置下排風(fēng)系統(tǒng)等。

The characteristic of hotel kitchens is that Chinese kitchens have a large amount of exhaust fumes, some Western kitchens are open kitchens, and Japanese restaurants require a lower exhaust system for exhaust fumes.

廚房通風(fēng)系統(tǒng)分為排風(fēng)系統(tǒng)和送風(fēng)系統(tǒng)。

The kitchen ventilation system is divided into exhaust system and supply air system.

排風(fēng)系統(tǒng)：

Exhaust system:

1）排油煙系統(tǒng)（一般為局排系統(tǒng)）

1) Oil fume exhaust system (usually local exhaust system)

a排出煎、炒、烤、油炸等油煙的系統(tǒng)。

A system for removing oil fumes such as frying, frying, grilling, and deep frying.

b排出蒸、煮、熬、燉等產(chǎn)生水蒸氣及燃料燃燒產(chǎn)物的系統(tǒng)。

B is a system that produces water vapor and fuel combustion products through steaming, boiling, boiling, and stewing.

2）排風(fēng)及事故排風(fēng)系統(tǒng)。

2) Exhaust and accident exhaust systems.

a平時(shí)排風(fēng)廚房操作間、預(yù)加工間、洗碗間、冷庫等。

A usually exhausts the kitchen operation room, pre-processing room, dishwashing room, cold storage, etc.

b 使用可燃?xì)怏w的區(qū)域需設(shè)置事故排風(fēng)系統(tǒng)（可兼做平時(shí)排風(fēng)）。

An accident exhaust system (which can also serve as regular exhaust) should be installed in areas where combustible gases are used.

送風(fēng)系統(tǒng)：

Air supply system:

a風(fēng)系統(tǒng)，分為直接送風(fēng)和經(jīng)過預(yù)熱預(yù)冷處理后送風(fēng)。

The A air system is divided into direct air supply and air supply after preheating and pre cooling treatment.

b崗位送風(fēng)系統(tǒng)。

B position air supply system.

NO.2 注意事項(xiàng)

NO.2 Precautions

排油煙系統(tǒng)應(yīng)根據(jù)廚房提供的排煙罩需求量設(shè)計(jì)，建議熱炒、油炸用排風(fēng)罩和蒸煮用排風(fēng)罩系統(tǒng)分開設(shè)置，蒸煮類的排風(fēng)可以不經(jīng)過凈化器排出（當(dāng)蒸煮產(chǎn)生的蒸汽有異味且周邊排放點(diǎn)敏感時(shí)，尚需凈化處理后排放）。

The oil fume exhaust system should be designed according to the demand for smoke exhaust hoods provided by the kitchen. It is recommended to separate the exhaust hood systems for hot frying, deep frying, and steaming. The exhaust for steaming can be discharged without going through a purifier (when the steam generated from steaming has an odor and the surrounding emission points are sensitive, it needs to be purified before discharge).

在施工圖階段，當(dāng)廚房工藝未定時(shí),排油煙量的計(jì)算可按下表行，換氣次數(shù)按整體廚房面積計(jì)算。

During the construction drawing stage, when the kitchen process is not fixed, the calculation of the amount of oil fume can be based on the following table rows, and the number of air changes should be calculated based on the overall kitchen area.

在廚房二次裝修階段，排油煙量及通風(fēng)量由廚房顧問提資，也可按排氣罩面積指標(biāo)計(jì)算，此時(shí)廚房公司基本上廚房設(shè)備布置已經(jīng)完成，計(jì)算結(jié)果相對(duì)準(zhǔn)確。

In the secondary decoration stage of the kitchen, the amount of oil fume and ventilation can be provided by the kitchen consultant, or calculated based on the exhaust hood area index. At this time, the kitchen company has basically completed the layout of kitchen equipment, and the calculation results are relatively accurate.

計(jì)算方法：四面無墻時(shí)，排油煙罩2750m?/（h.㎡）；長邊貼墻罩，排油煙罩1830/（h.㎡）。

Calculation method: When there are no walls on all sides, is the exhaust hood 2750 meters long/ (h. ㎡); Long edge wall cover, oil fume hood 1830/(h. ㎡).

NO.3 設(shè)計(jì)要點(diǎn)

NO.3 Design points

下表為某酒店廚房顧問排油煙量提資：

The following table provides information on the amount of oil fume emitted by a kitchen consultant in a certain hotel:

廚房洗碗間的排風(fēng)宜獨(dú)立設(shè)置,酒店的洗碗間排風(fēng)量可按800~1000立方米/h設(shè)計(jì)。

The exhaust of the kitchen dishwashing room should be independently set up, and the exhaust volume of the dishwashing room in star rated hotels can be designed at 800-1000 cubic meters/h.

排風(fēng)系統(tǒng)在罩臺(tái)排風(fēng)不運(yùn)行時(shí)開啟，保證廚房通風(fēng)換氣。

The comprehensive exhaust system is turned on when the hood exhaust is not running, ensuring ventilation and ventilation in the kitchen.

對(duì)于地下室廚房或地上有周定窗的廚房（目前地下廚房基本上不允許使用燃?xì)?，需要提前與廚房顧問單位溝通）,排風(fēng)系統(tǒng)可兼作事故通風(fēng)系統(tǒng),并與燃?xì)馇袛嚅y連鎖,當(dāng)燃?xì)庑孤┻_(dá)到標(biāo)定值時(shí)開啟。

For basement kitchens or kitchens with perimeter windows above ground (currently, gas is not allowed in underground kitchens and requires prior communication with kitchen consulting units), the comprehensive exhaust system can also serve as an accident ventilation system and be interlocked with gas shut-off valves. When gas leakage reaches the calibration value, it will open.

廚房的補(bǔ)風(fēng)系統(tǒng)為補(bǔ)充排油煙系統(tǒng)的排風(fēng)量，崗位送風(fēng)系統(tǒng)一般為廚師等操作人員的舒適性設(shè)置，送風(fēng)口設(shè)在排煙罩的周邊。如果使用帶補(bǔ)風(fēng)口的排風(fēng)罩，則可以減少進(jìn)行冷熱處理的補(bǔ)風(fēng)量，室外的空氣直接通過排油煙罩的新風(fēng)口補(bǔ)風(fēng)入并形成空氣幕，擋油煙和熱量的散發(fā)。廚房的總的送風(fēng)量應(yīng)稍小于總 排風(fēng)量，可按總排風(fēng)量的80%設(shè)計(jì)，以保證廚房的負(fù)壓，避免油煙逸散到客人活動(dòng)的空間。

The supplementary air system in the kitchen supplements the exhaust volume of the oil fume system, and the post air supply system is generally set for the comfort of chefs and other operators. The air supply outlet is located around the smoke exhaust hood. If an exhaust hood with a supplementary air outlet is used, the supplementary air volume for cold and hot treatment can be reduced. Outdoor air is directly supplied through the new air outlet of the exhaust hood and forms an air curtain to block the emission of oil smoke and heat. The total supply air volume of the kitchen should be slightly lower than the total exhaust air volume, and can be designed at 80% of the total exhaust air volume to ensure negative pressure in the kitchen and prevent oil fumes from escaping into the guest activity space.

直接補(bǔ)入廚房的補(bǔ)風(fēng)宜根據(jù)季節(jié)做冷熱處理，夏季送風(fēng)溫度24~26℃，冬季送風(fēng)溫度為18~22℃，且不得低于廚房的露點(diǎn)溫度，以免結(jié)露，需要說明的是廚房為高濕環(huán)境，更容易結(jié)露。

The air supply directly into the kitchen should be treated with cold and hot according to the season. The air supply temperature in summer is 24-26 ℃, and in winter it is 18-22 ℃, and it should not be lower than the dew point temperature in the kitchen to avoid condensation. It should be noted that the kitchen is in a high humidity environment, which is more prone to condensation.

開放性廚房要有排油煙罩，排風(fēng)量不能太大，且每個(gè)罩需能夠分別單獨(dú)控制，可采用小排量低噪聲的排風(fēng)機(jī)，以便運(yùn)行，同時(shí)避免餐廳里的空氣被大量抽走。

An open kitchen should have an oil fume hood with a maximum exhaust volume, and each hood should be individually controlled. Small displacement and low noise exhaust fans can be used for energy-saving operation, while avoiding excessive air extraction from the restaurant.

廚房的排油煙風(fēng)機(jī)與補(bǔ)風(fēng)機(jī)連鎖，同時(shí)啟停。油煙需經(jīng)過凈化處理以后排放，盡量在主樓屋頂排放，遠(yuǎn)離環(huán)境敏感目標(biāo)如住宅、公寓及客房區(qū)域，當(dāng)距離較近時(shí)增加UV除異味裝置。

The kitchen's exhaust fan and supplementary fan are interlocked and start/stop simultaneously. Oil fume needs to be purified and discharged, preferably on the roof of the main building, away from environmentally sensitive targets such as residential, apartment, and guest room areas. When the distance is close, UV odor removal devices should be added.

油煙凈化設(shè)備有靜電式和機(jī)械式，靜電式又可分為帶自動(dòng)清洗式和布袋清洗式。廚房排風(fēng)管在立管底部設(shè)置集油器并在適當(dāng)?shù)牡胤皆O(shè)置清洗門，水平風(fēng)管應(yīng)有坡度，排風(fēng)管風(fēng)速8~10m/s為宜。

There are electrostatic and mechanical types of oil fume purification equipment, which can be further divided into automatic cleaning type and bag cleaning type. The kitchen exhaust duct should be equipped with an oil collector at the bottom of the riser and a cleaning door at an appropriate location. The horizontal air duct should have a slope, and the exhaust duct should have a wind speed of 8-10m/s.

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