在餐飲業(yè)廚房排煙系統(tǒng)歷來是值得非常關注的頭等大事，好的廚房排煙系統(tǒng)不僅可以大幅提升餐廚工作效率，而且還可以大得改善整個廚房工作環(huán)境，所以說一個運轉良好的廚房排煙系統(tǒng)意義重大。下面來講下廚房排煙的設計與安裝事項吧。

In the catering industry, the kitchen smoke exhaust system has always been a top priority that deserves great attention. A good kitchen smoke exhaust system can not only greatly improve the efficiency of the kitchen, but also greatly improve the working environment of the whole kitchen. Therefore, a well functioning kitchen smoke exhaust system is of great significance. Let's talk about the design and installation of kitchen smoke exhaust.

目前，在行業(yè)中廚房排煙系統(tǒng)說到實質的一點便是處理油煙問題，通常點對點分析法，可以劃分三塊，一是一對一的油煙系統(tǒng)分析，這主要是處理個戶餐飲而言，每家自行獨立的油煙系統(tǒng)，各用戶之間不合用油煙通風管道、風機，以及凈化器。

At present, the essence of the kitchen smoke exhaust system in the industry is to deal with the smoke problem. Usually, the point-to-point analysis method can be divided into three parts. The first is the one-to-one smoke system analysis, which mainly deals with individual restaurants. For each independent smoke system, smoke ventilation ducts, fans, and purifiers are not used between users.

第二個則是多對一分散油煙系統(tǒng)，這個非常好理解，多家共享一個油煙系統(tǒng)，并且共用統(tǒng)一的通風管道，在這山東鑫順通風排煙承接的濟南通風管道方面則較為常見，但與一對一式有一點區(qū)別的是各個獨立單元可以設置自己專屬的油煙風機與油煙凈化器。

The second is the many to one decentralized lampblack system, which is very easy to understand. Many companies share a lampblack system and share a unified ventilation duct. It is more common in Jinan ventilation duct undertaken by Shandong Xinshun ventilation and smoke exhaust, but there is a little difference from one-to-one. Each independent unit can set its own exclusive lampblack fan and lampblack purifier.

第三個就是多對一集中區(qū)油煙管理系統(tǒng)，多家餐飲單元共用一套油煙系統(tǒng)，各獨立單元合用通風管道，油煙凈化器、風機等共用，并且采用高空油煙凈化系統(tǒng)，因為在這個層面，通常都設置于樓頂。以上三個油煙系統(tǒng)也是我們歷年比較常見的模式。

The third is the many to one centralized area lampblack management system. Many catering units share a set of lampblack system, and each independent unit shares ventilation ducts, lampblack purifiers, fans, etc., and adopts the high-altitude lampblack purification system, because at this level, it is usually set on the roof. The above three lampblack systems are also our common models over the years.

設計的前提是充分考慮，因為原理相通，所以整個濟南廚房排煙的設計要緊緊圍繞兩個核心點，即排煙與凈化問題，可以從油煙收納、油煙凈化，以及通過管道進行輸送三個環(huán)節(jié)來考量。

The premise of the design is full consideration. Because the principles are interlinked, the design of smoke exhaust in Jinan kitchen should closely focus on two core points, namely, smoke exhaust and purification, which can be considered from three links: smoke storage, smoke purification, and transportation through pipelines.

煙氣收納主要在煙罩配合風機的作用下進行，通過風機吸收的煙氣運送通風管道，在再凈化器的作用下，將油煙實現(xiàn)凈化排放到空中，在這整個過程中，如果考慮凈化效果，大風量的油煙凈化器效果則較為明顯。其次，還有一點不能忽視，那便是煙罩上的通風管道，尺寸大小，還有法蘭尺寸、風機功率大小都會影響終的排煙效果，這些因素共同作用。

The flue gas storage is mainly carried out under the action of the smoke hood and the fan. The flue gas absorbed by the fan is transported to the ventilation duct, and the oil smoke is purified and discharged into the air under the action of the re purifier. In the whole process, if the purification effect is considered, the effect of the oil smoke purifier with large air volume is more obvious. Secondly, there is another point that cannot be ignored, that is, the size of the ventilation duct on the smoke hood, the size of the flange, and the power of the fan will affect the final smoke exhaust effect. These factors work together.

中餐廚房空間內，八大菜系各有各的道，但烹煮關系排煙量的考慮是不能忽視的大問題。蒸煮間，對新風的要求較輕，但同樣對排風效果還是比較關注這一點，設計與安裝兩個環(huán)節(jié)要結合以上問題具體問題具體分析。更多相關內容就來網(wǎng)站http://www.yulegw45.cn咨詢吧。

In the Chinese kitchen space, each of the eight major cuisines has its own way, but the consideration of cooking relationship and smoke exhaust is a big problem that cannot be ignored. In the cooking room, the requirements for fresh air are relatively light, but we also pay more attention to the exhaust effect. The two links of design and installation should be analyzed in combination with the specific problems of the above problems. Come to the website for more relevant content http://www.yulegw45.cn Consult.