There are two basic types of kitchen exhaust hood: umbrella hood and side suction hood. The design of the exhaust hood shall meet the following requirements: as shown in Figure 2.6-7, the plane size of the exhaust hood shall be 100mm larger than the size of the stove edge (note: the long side and the short side shall be 100mm larger), the distance from the lower edge of the exhaust hood to the stove surface shall not be greater than 1.0m, and the height of the exhaust hood shall not be less than 600mm.
1. 排風(fēng)罩的更小排風(fēng)量應(yīng)按以下計(jì)算的大值選?。?/div>
1. The minimum exhaust air volume of the exhaust hood shall be selected according to the maximum value of the following calculation:
（1）按公式計(jì)算
(1) Calculated by formula
L = 1000×P×H
L = 1000 × P × H
式中L---排風(fēng)量，m3/h；
Where, L - exhaust air volume, m3/h;
P---罩子的周邊長(zhǎng)（靠墻側(cè)的邊不計(jì)），m；
P -- perimeter length of the cover (excluding the side near the wall), m;
H---罩口距灶面的距離，m。
H -- distance from the hood to the cooking surface, m.
（2）按罩口斷面的吸風(fēng)速度不小于0.5m/s計(jì)算的風(fēng)量。
(2) The air volume calculated according to the suction speed of the hood opening section not less than 0.5m/s.
2. 廚房常用排風(fēng)罩有簡(jiǎn)單傘形排風(fēng)罩、帶補(bǔ)風(fēng)的傘形排風(fēng)罩、洗滌式排煙罩。
2. The common exhaust hoods in the kitchen include simple umbrella-shaped exhaust hoods, umbrella-shaped exhaust hoods with air supplement, and washing-type smoke exhaust hoods.
（1）簡(jiǎn)單排風(fēng)罩主要是吸走灶面上的上升氣流，罩內(nèi)裝有過(guò)濾器，過(guò)濾器常用的金屬網(wǎng)油霧過(guò)濾器面風(fēng)速一般控制在0.7~2.4m/s之間。
(1) The simple exhaust hood is mainly used to absorb the updraft on the kitchen surface. The hood is equipped with a filter. The air speed on the surface of the metal mesh oil mist filter commonly used by the filter is generally controlled between 0.7~2.4m/s.
（2）GB50189第4.4.5條規(guī)定，廚房熱加工間宜采用補(bǔ)風(fēng)式油煙排氣罩。帶補(bǔ)風(fēng)的傘形排風(fēng)罩一般送風(fēng)口風(fēng)速在0.50~1.0m/s之間，風(fēng)口形式多為可調(diào)式百葉送風(fēng)口；帶補(bǔ)風(fēng)的排風(fēng)罩效果較好的是向下送式。
(2) Article 4.4.5 of GB50189 stipulates that the kitchen hot processing room should adopt the air-releasing lampblack exhaust hood. The wind speed of the umbrella-shaped exhaust hood with air supplement is generally 0.50~1.0m/s, and the air outlet is mostly adjustable shutter air outlet; The exhaust hood with make-up air has a better effect.
（3）洗滌式排煙罩是對(duì)排氣中除去熱、油煙、灰塵及氣味等，從灶具上抽出的帶油霧的空氣迅速地流經(jīng)風(fēng)機(jī)吸入口，而進(jìn)入排風(fēng)洗滌室，除油后將相當(dāng)干凈的空氣進(jìn)入排風(fēng)管道中。這種罩子在水壓為0.32MPa，水溫為19℃時(shí)，其除油效率為93%；除煙及除氣味效率為55%。罩內(nèi)裝有過(guò)濾器，過(guò)濾器應(yīng)便于清洗和更換，常用的金屬油過(guò)濾器過(guò)濾風(fēng)速一般控制在0.7~2.4m/s之間。
(3) The washing-type smoke exhaust hood is used to remove heat, oil smoke, dust and odor from the exhaust. The air with oil mist drawn from the cooker quickly flows through the fan inlet and enters the exhaust washing room. After oil removal, relatively clean air enters the exhaust duct. When the water pressure is 0.32MPa and the water temperature is 19 ℃, the oil removal efficiency of the cover is 93%; The efficiency of smoke and odor removal is 55%. The hood is equipped with a filter, which should be easy to clean and replace. The filtering speed of the commonly used metal oil filter is generally controlled between 0.7~2.4m/s.
3. GB50736第6.3.5條，公共廚房通風(fēng)應(yīng)滿(mǎn)足以下規(guī)定：
3. According to Article 6.3.5 of GB50736, the ventilation of public kitchen shall meet the following requirements:
（1）發(fā)熱量大且散發(fā)大量油煙和蒸汽的廚房設(shè)備應(yīng)設(shè)排氣罩等局部機(jī)械排風(fēng)設(shè)施；其他區(qū)域當(dāng)自然通風(fēng)達(dá)不到要求時(shí)，應(yīng)設(shè)置機(jī)械通風(fēng)。
(1) Kitchen equipment with large heat and large amount of oil smoke and steam shall be equipped with exhaust hood and other local mechanical ventilation facilities; Mechanical ventilation shall be provided in other areas when the natural ventilation cannot meet the requirements.
（2）采用機(jī)械排風(fēng)的區(qū)域，當(dāng)自然補(bǔ)風(fēng)滿(mǎn)足不了要求時(shí)，應(yīng)采用機(jī)械補(bǔ)風(fēng)。廚房相對(duì)于其他區(qū)域應(yīng)保持負(fù)壓，補(bǔ)風(fēng)量應(yīng)與排風(fēng)量相匹配，且宜為排風(fēng)量的80%~90%。嚴(yán)寒和寒冷地區(qū)宜對(duì)機(jī)械補(bǔ)風(fēng)采取加熱措施。
(2) In the area where mechanical ventilation is used, when the natural ventilation cannot meet the requirements, mechanical ventilation shall be used. The kitchen should maintain negative pressure relative to other areas, and the make-up air volume should match the exhaust air volume, and should be 80%~90% of the exhaust air volume. Heating measures should be taken for mechanical air make-up in severe cold and cold areas.
（3）產(chǎn)生油煙設(shè)備的排風(fēng)應(yīng)設(shè)置油煙凈化設(shè)施，其油煙排放濃度及凈化設(shè)備的去除效率不應(yīng)低于現(xiàn)行相關(guān)標(biāo)準(zhǔn)的規(guī)定，排風(fēng)口的位置應(yīng)符合該規(guī)范第6.6.18條的要求。
(3) Oil fume purification facilities shall be provided for the exhaust of oil fume generating equipment. The oil fume emission concentration and the minimum removal efficiency of the purification equipment shall not be lower than the provisions of the current relevant national standards. The location of the exhaust outlet shall meet the requirements of Article 6.6.18 of this specification.
（4）廚房排油煙風(fēng)道不應(yīng)與防火排煙風(fēng)道共用。
(4) The kitchen oil smoke exhaust duct shall not be shared with the fire and smoke exhaust duct.
（5）排風(fēng)罩、排油煙風(fēng)道及排風(fēng)機(jī)設(shè)置安裝應(yīng)便于油、水的收集和油污清理，且應(yīng)采取防止油煙氣味外溢的措施。
(5) The exhaust hood, oil fume exhaust duct and exhaust fan shall be set and installed to facilitate the collection of oil and water and the cleaning of oil dirt, and measures shall be taken to prevent the overflow of oil fume odor.
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