How to design smoke exhaust in hotel kitchen

According to the analysis of the sources of harmful gases in kitchens and restaurants, it can be seen that except for carbon monoxide and sulfur dioxide, the probability and volume of other harmful gases are relatively small. Because sulfur dioxide is generated during combustion, the exhaust from the exhaust hood will prevent sulfur dioxide from accumulating and staying, so the prevention focus is on vaporized carbon. In the catering environment, carbon monoxide poisoning has indeed occurred, mainly due to poor smoke ventilation in charcoal hot pot and barbecue shops, which poisoned customers, or gas leakage in kitchen gas pipeline, which caused employees to be paralyzed. The following preventive measures should be taken:

(1) Install inspection and reporting equipment, regularly inspect gas pipelines, liquefied gas tanks and their components, and also regularly inspect inspection and alarm equipment, and use manual inspection and testing equipment at regular intervals. Prevent the detection instrument from failing in the humid and high temperature environment of the kitchen.

(2) Strengthen ventilation

Make good ventilation facilities according to the environmental conditions. Because there are smoke hoods in the gas-using workshops in the kitchen, the ventilation volume of the smoke hoods is relatively large, and the smoke hoods are all exhausting smoke when using gas, so the problem of ventilation between kitchens can be ignored. Just pay attention to the airtight pipeline to prevent poisoning during off-hours

① local ventilation: in the case of storing liquefied gas tanks or gas users, the gas warehouse of the equipment should be mainly controlled, the fire wall should be made, the space where gas leaks should be closed, and ventilation facilities should be set up, so that the gas can be ventilated regularly, or the gas can be started when people enter.

② Full ventilation: Due to the large smoke in restaurants with charcoal hot pot and charcoal barbecue, in order to prevent the concentration of carbon monoxide from exceeding the standard, the store should be fully ventilated and ventilated. In the design, the performance of the system should be guaranteed, and the ventilation volume should be increased, which should be greater than 11 times/hour. Increase the exhaust air volume, eliminate the smoke generated, and use a lot of fresh air to make the air in the restaurant fresh.

you can consult for free, the kitchen design consultant of Bidos Hotel.

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