1. In design, the control of wind speed, the direction of air ducts, and the selection of fans should be determined through detailed calculations based on corresponding specifications and design standards;

2. 由于商業(yè)項目復雜而多變的特點，前期的業(yè)態(tài)落位難以做到完全準確，實際招商中幾乎必然出現(xiàn)業(yè)態(tài)的變更，排油煙系統(tǒng)在設應充分考慮到后期變更的需要，預留足夠的余量，不管是管道尺寸還是設備選擇，建議預留15%-20%的預留量；

2. Due to the complex and ever-changing characteristics of commercial projects, it is difficult to achieve complete accuracy in the positioning of business formats in the early stage. In actual investment promotion, changes in business formats are almost inevitable. The design of the exhaust system should fully consider the needs of later changes and reserve sufficient margin. Whether it is pipeline size or equipment selection, it is recommended to reserve a reserve of 15% -20%;

3. 應結(jié)合業(yè)態(tài)落位及建筑特點進行整體布局，合理布置風管走向、風井位置等，在滿足排放需求的同時，盡量減少對空間、標高的影響；

3. The overall layout should be based on the location of the business and the characteristics of the building, and the direction of the air ducts and the location of the air shafts should be reasonably arranged to meet the emission needs while minimizing the impact on space and elevation as much as possible;

4. 由于排油煙風量普遍較大，為避免廚房負壓過大，影響其他區(qū)域的空調(diào)效果，廚房補風系統(tǒng)必須安裝到位，并與排油煙系統(tǒng)聯(lián)動，補風風量宜為排油煙風量的80~90%；

4. Due to the generally high air volume of exhaust fumes, in order to avoid excessive negative pressure in the kitchen, which may affect the air conditioning effect in other areas, the kitchen air supply system must be installed in place and linked with the exhaust fumes system. The air supply volume should be 80-90% of the exhaust fumes volume;

5. 加強小商戶末端設備的安裝管控，各商戶自行安裝的凈化設備和風機應滿足設計要求。

5. Strengthen the installation control of terminal equipment for small merchants, and the purification equipment and fans installed by each merchant should meet the design requirements.

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