Negative pressure in the kitchen is not favorable more than 5Pa, because the negative pressure is too large, the hearth will back wind. Thus, should make the supply fan and exhaust fan have the possibility of speed regulation.
Can make up 30% of the air volume as a post air supply, air supply directly and evenly arranged above the front side of the exhaust hood.
Kitchen air supply can be directly utilized outdoor fresh air, only set the coarse filter. In addition, in order to improve the working environment of cooking staff, it is appropriate to set up local or comprehensive cooling device according to conditions. Kitchen appliances heat dissipation and air-conditioning cooling load relationship can be calculated as follows:
The heat source of the stove for the occasion of gas:
qc=qeF1F2?0.1qe.
where qc--kitchen air-conditioning cooling load, kW;
qe -- kitchen equipment heat dissipation, kW;
F1 -- equipment simultaneous use coefficient, take 0.5;
F2 -- equipment input power in surface The proportion of radiant heat in the input power of the equipment, take 0.32;
F3 - exhaust heat coefficient, take 1.6.
The heat source of the cooker for the use of electricity and steam occasions:
In order to avoid the kitchen to the dining room string of flavors, can be 60% of the amount of air supply into the dining room, and then from the dining room to the kitchen flow. In view of the kitchen ventilation volume is very large, such a large amount of supplementary air flow through the restaurant to the kitchen, from the energy saving and piping arrangement and other considerations, this method is not desirable.