1、 Kitchen smoke exhaust - Reasonable design of smoke collection pipes
Smoke exhaust pipes are like the intestines of the entire kitchen smoke exhaust system. If the design and installation of smoke exhaust pipes are not reasonable, or if the smoke exhaust pipes are cleaned irregularly, it often leads to poor smoke exhaust in the kitchen. The main factors affecting the working condition of kitchen exhaust ducts are the design of horizontal distance and the setting of exhaust speed.
2、 Kitchen smoke exhaust - kitchen air supply cannot be reduced
For most buildings, if a centralized air conditioning system can be installed for orderly air supply, it can alleviate the negative pressure state of the kitchen and ensure good ventilation effect in the kitchen environment. But currently, many restaurants still lack a kitchen air supply system, and mainly use a fresh air direct current air conditioning system to sequentially send air into the restaurant and kitchen, but the energy consumption is relatively high.
3、 Kitchen smoke exhaust - selecting appropriate smoke hoods
Including oil baffle and air supply equipment. The air supply equipment should consider the issue of air supply volume, which mainly affects the air quality in front of kitchen staff. This type of smoke hood can collect all the cooking fumes without emitting them into other spaces.
The water and smoke collection hood purifies the oil smoke by continuously colliding with the water curtain, thereby reducing the load on the purification equipment. If this type of smoke collector is used, only by forming a continuous water curtain can a relatively efficient smoke purification be achieved.
Excluding oil baffles and air supply equipment. The applicability of this type of smoke hood is relatively flexible, and the price is relatively low due to its simple equipment. But it is easy to cause oil droplets to scatter, and the air collection effect is also worse than those with air supply equipment.