The most common exhaust systems for canteens and dining kitchens include smoke exhaust hoods, oil mesh hoods, water fume hoods, oil fume purification integrated machines, fresh air outlets, pipelines, elbows, brackets, fire dampers, purifiers, fans, etc.

商用餐飲廚房抽排油煙通風(fēng)系統(tǒng)設(shè)計(jì)原則和劃分要與客戶的投資方向、投資預(yù)算、能源效率、能源消耗、運(yùn)行費(fèi)用、生產(chǎn)流程等結(jié)合起來(lái)，更終確定一個(gè)更適合、科學(xué)、合理的方案。

The design principles and division of the fume exhaust and ventilation system for commercial catering kitchens should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc., to ultimately determine the most suitable, scientific, and reasonable solution.

食堂廚房排煙的設(shè)計(jì)要點(diǎn)：廚房設(shè)計(jì)來(lái)講還要考慮廚房的通風(fēng)設(shè)備以及排煙風(fēng)機(jī)，能否正常排除廚房?jī)?nèi)的油煙，排風(fēng)的大小是根據(jù)廚房的立體空間和設(shè)備的具體情況來(lái)定，

The design points of smoke exhaust in the canteen kitchen: In terms of kitchen design, the ventilation equipment and smoke exhaust fan of the kitchen should also be considered. Whether the oil smoke in the kitchen can be discharged normally depends on the specific conditions of the three-dimensional space and equipment of the kitchen,

如果排風(fēng)量過(guò)小，廚房煙霧彌漫，甚影響身心健康。

If the exhaust air volume is too small, the kitchen will be filled with smoke, and it may even affect physical and mental health.

食堂廚房排煙也要把新風(fēng)補(bǔ)風(fēng)系統(tǒng)考慮進(jìn)去，排放的終點(diǎn)會(huì)不會(huì)影響居民？各項(xiàng)都需要達(dá)到相關(guān)的標(biāo)準(zhǔn)才能運(yùn)營(yíng)；

The smoke exhaust system in the cafeteria and kitchen should also take into account the fresh air supply system. Will the endpoint of the discharge affect residents? All items need to meet relevant standards in order to operate;

比如現(xiàn)在要求的明廚亮灶，人們也對(duì)餐飲要求越來(lái)越高，那么想要經(jīng)營(yíng)餐飲業(yè)相關(guān)的比如食堂，美食城，飯店，餐廳，酒店，會(huì)所等建設(shè)之初就要考慮相關(guān)政策和標(biāo)準(zhǔn)，并按要求實(shí)施

For example, with the increasing demand for clear kitchens and bright stoves, people are also demanding higher standards for catering. Therefore, in order to operate catering related industries such as canteens, food cities, restaurants, restaurants, hotels, and high-end clubs, relevant policies and standards should be considered and implemented according to the requirements at the beginning of construction