1, the horizontal section of the kitchen exhaust pipe should not be too long, usually the farthest horizontal distance should not exceed 15m, and there should be more than 2% of the slope, the horizontal end of the living joints, in order to facilitate the cleaning of grease.

2, the kitchen exhaust duct exhaust velocity according to the norms shall not be less than 10m / s, to prevent the wind speed is too low so that the oil adhered to the flue, connected to the exhaust hood of the branch pipe should be set up to regulate the air flow valve.

3, the main exhaust pipe ventilation area of the kitchen exhaust system can not be too small, the wind speed can not be too large. According to the engineering experience, the wind speed in the main exhaust pipe can't exceed 15m/s. Otherwise, it will be easy to cause the exhaust system to be unobstructed after running for a period of time (e.g., one year later).

This article is from: Building Industry Press, "Restrooms, Corridors, Hallways, Stairs"

.