1. Ventilation in the kitchen will produce a large number of gases harmful to human health, such as oil, steam, smoke, etc. When working in the kitchen, therefore, it is necessary for modern kitchens to keep the kitchen ventilated and equip with corresponding oil smoke extraction equipment.

The oil fume exhaust hood should be designed in a unified way according to the technological requirements of the hotel kitchen. Generally, it is made into an integral type, and the oil fume exhaust port is set above each stove, which is uniform and beautiful in appearance, easy to clean up oil stains, and more importantly, it has a good oil fume exhaust effect. If it is a single stove and a single hood, the oil smoke will easily diffuse into the whole kitchen space from the gap between the two hoods.

According to the installation requirements of the fume hood, the outer edge of the fume hood should not exceed the edge of the stove, and the fume hood should be surrounded by centralized, oil and water collecting grooves, and the lowest part of the groove should be drained into the sewer. An oil fume filter is arranged in the oil fume exhaust hood, and it should be easy to replace and clean, so as to prevent the oil fume from entering the exhaust fan after long-term operation and affecting its normal use.

When selecting the capacity of the exhaust fan, it should be considered that the exhaust air volume exceeds the make-up air volume, so that the kitchen can maintain a certain negative pressure, so as to prevent the kitchen oil fume from "smelling" to other air-conditioned rooms. The exhaust duct of the kitchen should try to avoid an excessively long horizontal duct. The exhaust shaft of the kitchen should be close to the exhaust duct to increase the pumping force. It is best to divide it according to the fire zone, and try not to p>

2: Drainage and water use in the kitchen Whether the design of the drainage ditch in the kitchen is reasonable or not is directly related to the drainage effect and whether the kitchen production can be carried out smoothly. The kitchen drainage system should be able to meet the needs of maximum drainage in kitchen production, and discharge in time without detention.

Before pouring cement on the kitchen floor, reserve the position of the kitchen drain. Kitchen drainage can be used in two ways: open ditch or underground ditch. The advantages of open ditch are easy drainage, easy flushing and anti-clogging; The disadvantage is that there may be odor in the drain and it will be emitted in the kitchen. Poor treatment of open ditches will lead to uneven kitchen floor and difficulties in placing kitchen equipment. When designing, we must pay attention to using stainless steel plate as far as possible, and the bottom and both sides are arc-treated. Underdrain is another way of kitchen drainage. Using underdrain drainage makes the kitchen look brighter and more convenient for equipment placement, and you don't have to worry about the odor discharged from the drainage ditch. However, it is quite difficult to dredge due to poor management and pipeline blockage. When designing kitchen culverts in some large hotels, high-pressure hot water taps are installed in some parts of the culverts. The kitchen staff only need to turn on the taps 1 or 2 times a day to wash away the dirt in the culverts, which is a method worth learning.

In a sense, kitchen design is also the design of production process. Due to the different scale and business nature of each kitchen, there are also different requirements in design. In the design, we should proceed from reality and consider various situations and layouts. Only through various efforts can we make the kitchen design as perfect as possible.