Keep Away from the “Smog” In the Kitchen: Precautions for Installing Smoke Exhaust Ducts in Commercial Kitchens

The unreasonable design and installation of smoke exhaust ducts in commercial kitchen often result in unsmooth kitchen exhaust, which directly affects the use of oil fume purifiers. The problems that arise in the process of commercial kitchen ventilation are, on the one hand, insufficient coordination between the kitchen process design and the ventilation design; on the other hand, the kitchen design lacks experience and the design is unreasonable.

When decorating a commercial kitchen, you must pay attention to the following issues regarding kitchen exhaust and ventilation.

  1. The ventilation area of ​​the main smoke exhaust duct is insufficient, and the gas flow rate is too high. According to engineering experience, the wind speed in the main smoke exhaust duct cannot exceed 15m/s, otherwise, it will easily cause the smoke exhaust system to become unsmooth after a period of operation. In the operation of oil fume purifiers, most of the cases are caused by insufficient ventilation area of ​​the exhaust ducts, and the flow velocity of the gas in the ducts is above 15m/s.
  1. Because the smoke exhaust duct has to pass through the building beam, the ventilation cross-sectional area of ​​the duct is reduced, and the resistance on the cross-section increases, resulting in unsmooth airflow.
  1. When the smoke exhaust duct passes through building beams or avoids other equipment ducts, a section of the smoke exhaust duct will be lower than the plane of the overall smoke exhaust duct. After a period of use, because the oil-water mixture will accumulate in the lower section of the exhaust duct, it will directly affect the smoothness of the exhaust.
  1. The kitchen oil fume on different floors is discharged through the same main duct. The kitchen on the floor close to the outlet has a better smoke exhaust effect, while the kitchen on the lower floor is not smooth.
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