When the kitchen is in use, the hot air flow rises, the fumes and other flavors are mixed, the air in the kitchen is turbid, the indoor temperature is high, and the working environment of the staff is very bad. Moreover, the dining car kitchen is relatively small and quite crowded. The stove and boiler fuel are coal. When burning, a large amount of pollutants such as C0 and S pressure are released. If the airflow organization is unreasonable, not only the chef will be at a high pollutant concentration during work, so that Its physical and mental health is seriously endangered, and the released pollutant gases, soot and other odors are very likely to affect the air quality of other cars.
In view of the poor ventilation of the kitchen, this article uses a comprehensive ventilation and partial orifice plate to send air conditioning ventilation in the kitchen, which not only improves the working environment in the kitchen, but also prevents the leakage of the fumes. Ventilation system design and airflow organization The kitchen has a large heat and humidity load, and the space is small. When using it, a large amount of smoke is emitted. In order to make the chef have a satisfactory working environment, it is necessary to rationally design the kitchen ventilation system.
Taking into account the fixed location of the high-temperature heat source in the kitchen, the use time is relatively fixed, the ventilation is frequent, the air is used to provide air conditioning and ventilation through the partial ventilation plate, and the smoke and odor in the kitchen are “smelling†to other compartments. The amount of exhaust air is greater than the amount of air delivered, and the air supply accounts for about 90% of the exhaust air, so that a certain negative pressure is formed in the kitchen. After the negative pressure is formed, the airflow in the restaurant enters the kitchen through the door and window gap under the pressure, and there is no phenomenon that the smoke penetrates into the restaurant.
The ventilation system is designed with four post air outlets on the top of the chef's head. The air supply is supplied to the air. The air outlets are evenly arranged on the front side of the exhaust hood and the steaming box. The chef can adjust the air supply angle according to the needs. The local cooling effect, and the air supply will form a certain air curtain airflow, which has a certain effect on preventing the oil smoke from overflowing on the cooking stove.
The supplemental wind adopts the mixed air of the outdoor fresh air and the part of the restaurant, and the wind is filtered by the primary and secondary filters. A waste exhaust fan is arranged above the low pressure boiler, and an exhaust fan is arranged on each window of the kitchen side wall. It can eliminate the smoke and odor of the freezer cold air conditioning and kitchen. In the kitchen walkway, a pipe partial hole plate is provided to send air conditioning air.
Airflow Improvement We can use two principles to improve airflow organization: the principle of extrusion, that is, the air supply squeezes the hot humid air from the air outlet; the principle of dilution is that the air is supplied to continuously dilute the hot humid air in the room. This design uses a diffused air supply with a dilution principle. Due to the small space in the kitchen, the air supply speed and temperature difference should not be too high, otherwise the chef under the tuyere will feel the cold wind.
The local orifice plate is used for air supply, and the uniform temperature field and velocity field are easily obtained due to the large turbulence coefficient of the orifice plate. An exhaust fan is arranged on the window, so that the air supply can be discharged to the outside through the worker through the harmful source. At the top of the chef's head, four post air outlets are provided to supplement the wind, so that the soot and smell can be effectively discharged from the exhaust hood. A waste exhaust fan is arranged above the low-pressure boiler to remove some of the heat from the boiler while exhausting the air. The airflow is organized as shown.
The grease in the kitchen exhaust is filtered to avoid contamination of the ducts and fans and to cause fires (airway memory oil). The oil drain hood above the stove should be provided with a grease filter and a recovery device. The air duct adopts inner and outer two-layer thick Zmln aluminum alloy inner flame-retardant material, and the orifice plate air outlet is provided with a detachable aluminum alloy grille, which can not only be fireproof, but also can be easily cleaned and inspected.
Determination of Ventilation To effectively eliminate soot and polluting gases in the kitchen and maintain a negative pressure in the kitchen, it is necessary to determine the amount of ventilation in the kitchen. If the amount of ventilation is insufficient, the indoor environment will not be substantially improved and will worsen. Total theoretical air volume L: The total theoretical air volume is the theoretical air consumption of the stove, the air conditioning air volume and the sum of the air volume that must be sent to ensure the ventilation of the kitchen. The air supply volume accounts for about 90% of the exhaust air volume.
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