1.整個廚房排氣管的通風面積不夠，風速過高，應設置在10米/秒-15米/秒。大多數(shù)情況下，整個廚房排氣管排氣不暢的原因是排氣風速超過15米/秒.
1. The ventilation area of the entire kitchen exhaust pipe is not enough and the wind speed is too high. It should be set at 10m/s - 15m/s. In most cases, the reason why the exhaust pipe of the whole kitchen is not smooth is that the exhaust wind speed exceeds 15 meters/second
2.整個廚房的排氣管道超過建筑的橫梁，橫截面積過小，排氣阻力加大導致氣流不平衡，導致排氣效果不佳。
2. The exhaust pipe of the whole kitchen exceeds the beam of the building, the cross-sectional area is too small, and the exhaust resistance is increased, resulting in the imbalance of air flow, resulting in poor exhaust effect.
3.在排氣管的設計過程中，有一部分低于整個廚房排氣管的平面高度，導致這里長期積油污染，導致排氣不暢。
3. During the design of the exhaust pipe, a part of it is lower than the plane height of the exhaust pipe in the whole kitchen, resulting in long-term oil pollution and poor exhaust.
三、局部排氣部位及要求
3、 Local exhaust parts and requirements
1.中餐廚房：
1. Chinese kitchen:
其烹飪熱值和排煙量一般較大，排煙罩一般選用濟南廚房排煙罩。為了減少油煙對環(huán)境的影響，可以使用抽油煙機。
Its cooking heat value and smoke exhaust volume are generally large, and the smoke exhaust hood is generally selected from Jinan kitchen. In order to reduce the impact of lampblack on the environment, lampblack extractors can be used.
2.烹飪室：
2. Cooking room:
這里對新鮮空氣的要求不高，但排氣效果一定要更好。否則，蒸汽會充滿整個車間，影響廚師的工作。主要廢氣是水蒸氣，可以直接排放，無需使用凈化裝置。
The requirement for fresh air is not high, but the exhaust effect must be better. Otherwise, the steam will fill the whole workshop and affect the work of the chef. The main waste gas is water vapor, which can be discharged directly without using purification device.
3.西餐廚房：
3. Western kitchen:
烹飪的量不是很大，但是需要很多完整的設備，而且排氣的量也比中餐廚房小。
The amount of cooking is not very large, but it requires a lot of complete equipment, and the amount of exhaust is also smaller than that of the Chinese kitchen.
4.洗碗間：
4. Dishwashing room:
需要很大的排氣量。廚房的補風要求在廚房通風中，應加入一定量的新鮮空氣，送風量應考慮為排風量的百分之80-百分之90。廚房的負壓不宜大于5Pa，負壓過大會導致灶臺下降。因此，鼓風機和排氣扇都應該有調速的可能。
It needs a lot of exhaust. The make-up air of the kitchen requires that a certain amount of fresh air should be added in the kitchen ventilation, and the air supply volume should be considered as 80% - 90% of the exhaust air volume. The negative pressure in the kitchen should not be greater than 5Pa. Excessive negative pressure will cause the kitchen table to drop. Therefore, both the blower and exhaust fan should have the possibility of speed regulation.
Shandong Shenhe Ventilation Equipment Co., Ltd. focuses on the production of Jinan smoke exhaust hood. For more highlights, please click: http://wdf37.com
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