The ventilation, air conditioning system and mechanical smoke exhaust system need to be set separately in the hotel flue. Materials such as pipes, tuyeres and valves in smoke prevention and exhaust system must be made of incombustible materials.

Residential flue and commercial flue must be separated from each other independently, otherwise it is illegal.

Provisions on ventilation and smoke exhaust facilities in food processing areas and dining places:

1. Food processing areas should be well ventilated, and damp and dirty air should be removed in time. The air flow direction should be from the high clean area to the low clean area to prevent the pollution of food, tableware and processing equipment and facilities.

2. Mechanical ventilation should be used in cooking places. An exhaust device with mechanical exhaust and oil fume filtration should be added to the upper part of the equipment that produces oil fume, and the filter should be easy to clean and replace.

3. In addition to mechanical exhaust, the equipment that generates a lot of steam should be divided into small rooms to prevent condensation and drain the condensed water.

4. The exhaust port shall be equipped with a net cover which is easy to clean, corrosion-resistant and meets the requirements of Item 12 of this article, and can prevent the invasion of harmful animals.

5. If air-conditioning facilities are used for ventilation, the air in the dining place should meet the requirements of GB16153 Hygienic Standard for Restaurants.

light dust environmental protection finishing release.