Current location - Recipe Complete Network - Catering franchise - Kitchen fan outlet standard exhaust air velocity, end air outlet smoke exhaust air velocity wind speed requirements
Kitchen fan outlet standard exhaust air velocity, end air outlet smoke exhaust air velocity wind speed requirements
Oil smoke, fire smoke purifier related technical parameters are: for reference only!

"Catering Building Design Code" (JGJ 64-89) on the ventilation of the kitchen operating room made clear: (1) 65% of the calculated exhaust air volume through the exhaust hood to the outdoors, and 35% by the room's full ventilation; (2) exhaust hood mouth suction velocity should not generally be less than 0.5 m / s, the speed of the exhaust ducts should not be less than 10 m / s; (3) the heat processing room to make up for the volume of wind It is appropriate for the exhaust air volume of about 70%, the negative pressure value of the room should not be greater than 5 Pa. However, some projects of the kitchen is not equipped with exhaust hood, only a few sets of exhaust fans on the outside wall; some of the exhaust hood is set up, but the hood mouth suction velocity is far less than 0.5 m/s, the selected exhaust fan air volume is insufficient. Most of the projects have not set up a comprehensive ventilation device, also did not take into account the supplementary air device, it is difficult to ensure that the indoor health environment requirements and negative pressure value requirements.