There are two basic types of kitchen exhaust hoods: umbrella shaped hoods and side suction hoods. The design of the exhaust hood should meet the following requirements: The plane size of the exhaust hood should be 100mm larger than the size of the stove edge (note: the long and short sides should be 100mm larger), the distance from the lower edge of the exhaust hood to the stove surface should not be greater than 1.0m, and the height of the exhaust hood should not be less than 600mm.
排風罩的小排風量應按以下計算的大值選?。?/div>
The small exhaust air volume of the exhaust hood should be selected based on the larger value calculated as follows:
（1）按公式計算
(1) Calculated by formula
×P×
× P ×
式中L---排風量，m3/h；
Where L - exhaust air volume, m3/h;
罩子的周邊長（靠墻側的邊不計），m；
The perimeter length of the cover (excluding the side against the wall), m;
罩口距灶面的距離，m。
The distance from the hood to the cooking surface, m.
（2）按罩口斷面的吸風速度不小于0.5m/s計算的風量。
(2) The air volume calculated based on the suction speed of the hood opening section not less than 0.5m/s.
廚房常用排風罩有簡單傘形排風罩、帶補風的傘形排風罩、洗滌式排煙罩。
The commonly used exhaust hoods in kitchens include simple umbrella shaped exhaust hoods, umbrella shaped exhaust hoods with supplemental air, and washing type smoke exhaust hoods.
（1）簡單排風罩主要是吸走灶面上的上升氣流，罩內裝有過濾器，過濾器常用的金屬網油霧過濾器面風速一般控制在0.7~2.4m/s之間。
(1) The simple exhaust hood is mainly used to absorb the upward airflow on the surface of the stove. A filter is installed inside the hood. The commonly used metal mesh oil mist filter for filters has a surface wind speed generally controlled between 0.7 and 2.4 m/s.
（2）GB50189第4.4.5條規(guī)定，廚房熱加工間宜采用補風式油煙排氣罩。帶補風的傘形排風罩一般送風口風速在0.50~1.0m/s之間，風口形式多為可調式百葉送風口；帶補風的排風罩效果較好的是向下送式。
(2) Article 4.4.5 of GB50189 stipulates that the kitchen thermal processing room should adopt a supplementary air type lampblack exhaust hood. Umbrella shaped exhaust hoods with supplemental air generally have a wind speed of 0.50-1.0 m/s at the air supply outlet, and most of the air outlets are adjustable shutter air supply outlets; The exhaust hood with supplementary air has a better effect, which is of the downwardly supplied type.
（3）洗滌式排煙罩是對排氣中除去熱、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風機吸入口，而進入排風洗滌室，除油后將相當干凈的空氣進入排風管道中。這種罩子在水壓為0.32MPa，水溫為19℃時，其除油效率為93%；除煙及除氣味效率為55%。罩內裝有過濾器，過濾器應便于清洗和更換，常用的金屬油過濾器過濾風速一般控制在0.7~2.4m/s之間。
(3) The washing type smoke exhaust hood is used to remove heat, oil smoke, dust, and odors from the exhaust gas. The air with oil mist extracted from the stove quickly flows through the fan intake and enters the exhaust washing room. After oil removal, relatively clean air enters the exhaust duct. The oil removal efficiency of this cover is 93% when the water pressure is 0.32 MPa and the water temperature is 19 ℃; The efficiency of smoke and odor removal is 55%. The hood is equipped with a filter that should be easy to clean and replace. The filtering speed of commonly used metal oil filters is generally controlled between 0.7 and 2.4 m/s.
第6.3.5條，公共廚房通風應滿足以下規(guī)定：
Article 6.3.5 stipulates that the ventilation of public kitchens 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備應設排氣罩等局部機械排風設施；其他區(qū)域當自然通風達不到要求時，應設置機械通風。
(1) Local mechanical ventilation facilities such as exhaust hoods should be provided for kitchen equipment that generate large amounts of heat and emit large amounts of oil smoke and steam; In other areas, when natural ventilation cannot meet the requirements, mechanical ventilation should be provided.
（2）采用機械排風的區(qū)域，當自然補風滿足不了要求時，應采用機械補風。廚房相對于其他區(qū)域應保持負壓，補風量應與排風量相匹配，且宜為排風量的80%~90%。嚴寒和寒冷地區(qū)宜對機械補風采取加熱措施。
(2) In areas where mechanical ventilation is used, when natural ventilation cannot meet the requirements, mechanical ventilation should be used. The kitchen should maintain a negative pressure relative to other areas, and the make-up air volume should match the exhaust air volume, preferably 80% to 90% of the exhaust air volume. Heating measures should be taken for mechanical air make-up in severe cold and cold areas.
（3）產生油煙設備的排風應設置油煙凈化設施，其油煙排放濃度及凈化設備的低去除效率不應低于現(xiàn)行相關標準的規(guī)定，排風口的位置應符合該規(guī)范第6.6.18條的要求。
(3) The exhaust air of the equipment generating oil fume shall be equipped with oil fume purification facilities. The oil fume emission concentration and low 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）廚房排油煙風道不應與防火排煙風道共用。
(4) The kitchen oil smoke exhaust duct should not be shared with the fire and smoke exhaust duct.
（5）排風罩、排油煙風道及排風機設置安裝應便于油、水的收集和油污清理，且應采取防止油煙氣味外溢的措施。
(5) The installation of exhaust hood, oil fume exhaust duct, and exhaust fan should facilitate the collection of oil and water and the cleaning of oil stains, and measures should be taken to prevent the overflow of oil fume odor.
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