Commercial plaza project facade curtain wall mostly, most of the food and beverage are set up in the kitchen in the area, belonging to the closed or inside the kitchen, so it needs to be divided into the local mechanical exhaust (grease exhaust) system, grease exhaust make-up air system, the comprehensive exhaust and accidental exhaust system, the comprehensive make-up air and accidental make-up air system. If there is a kitchen where the tenant shares the grease exhaust system, the accident ventilation system must be designed independently. It is recommended to set up only local exhaust for stores with catering area less than 160m2, and for stores larger than 160m, it is necessary to set up local exhaust and cooperate with comprehensive exhaust, with the local exhaust volume being 65% of the calculated volume and the comprehensive exhaust volume being 35%, and at the same time, set up the make-up air system.

2, reserved well

Suggestions can be divided in accordance with the area of food and beverage, more than 1,000m design of independent grease ducts, a single & lt; 300m area or add up to about 1,000m of a number of merchants **** with the grease duct, grease ducts and make-up air wells should be laid out in the kitchen area and the location of the same up and down.

Kitchen exhaust fumes need to be set up in the civil shaft air ducts, can not be directly connected to the exhaust fume system civil air ducts. At the same time, open the access door on the floor where the oil release device is installed.

Kitchen air supply system, it is recommended to take the air through the louvers on the external wall on this floor, and chain control with the exhaust fan; if there is no condition of taking the air from the external wall, it can also take the air from the fresh air shaft.

For supermarkets, the kitchen or processing area should be provided with exhaust fumes reserved pipe wells.

The area of the kitchen pipe well should be reserved for those who have not indicated the catering in the business location but have reserved the catering function. The multi-passage points are reserved for independent or *** exhaust fume pipe wells according to the demand of commercial management machinery and electricity

3. Calculation of air volume

Prior to the implementation of the demand table of commercial management machinery and electricity, according to the area of the store, less than 300m2 is calculated according to the kitchen volume of 80 times the number of air exchanges, and 300-1,000m2 is calculated according to the kitchen volume of 60 times the number of air exchanges, and the area of kitchen is one-third of the store area, and the net height is 3m2, and the area of kitchen is one-third of the area of store. The kitchen area is calculated according to one-third of the shop area, and the net height is calculated according to 3m.

Chinese kitchen exhaust fumes: according to the commercial business area 1/3 of the kitchen area, kitchen height of 3 meters, calculated at 60 times / h ventilation times. Kitchen make-up air according to 80% ~ 90% exhaust considerations.3.2 need to coordinate with the commercial management department and in advance to consider the problem (1) design interface: design institute need to complete all the catering kitchen fire design, need to meet the fire acceptance requirements. The primary exhaust fumes and purification devices in the stores are the responsibility of the commercial tenants. Design Institute design exhaust hood after the secondary fume treatment, set up exhaust fume fan and fume purifier, exhaust fume and make-up air duct can be laid into the kitchen about 1 meter.