In the design of hotel kitchen ventilation engineering, it generally includes console, kitchen cabinet, stove, range hood, and other kitchen electrical circuits and equipment. When designing the layout, first arrange the kitchenware according to the actual area size of the kitchen. When designing, consider which rooms have more kitchen equipment. In the initial planning, consider appropriately expanding the kitchen area. Just separate rooms and place simple kitchen equipment, and the kitchen area can be appropriately reduced in the design.
What are the specifications for kitchen smoke exhaust pipe
1. The horizontal section of the kitchen smoke exhaust pipe should not be too long. Generally, the horizontal distance should not exceed 15m, and there should be a slope of more than 2. A movable joint is set at the horizontal end to facilitate the cleaning of oil dirt.
2. The exhaust speed of the kitchen smoke exhaust pipe shall not be less than 10m / s according to the specification, so as to prevent the oil from adhering to the flue due to the low wind speed. The branch pipe connected to the exhaust hood shall be equipped with an air volume regulating valve.
3. The ventilation area of the main smoke exhaust pipe of the kitchen smoke exhaust system shall not be too small and the wind speed shall not be too large. According to the engineering experience of kitchen smoke exhaust in Jinan, the wind speed in the main smoke exhaust pipe shall not exceed 15m / s. Otherwise, after a period of operation, it is easy to cause the smoke exhaust system to be blocked.
As for the material of kitchenware, it can be selected according to the preferences of designers and hotel chefs. The back kitchen and parts contacting food need to be made of stainless steel. The operation console made of glazed tiles, artificial stone, stainless steel, marble and other materials facing guests is the best choice, because it is easy to clean, flat and smooth, and has certain waterproof and anti-corrosion properties. In addition, if more kitchen appliances need to be placed in the kitchen, such as food machinery, refrigerator, dishwasher, etc., pay attention to reserve the power supply lines of these appliances in advance. Once the location of these appliances is determined, it is difficult to change them at will. At the same time, as a designer, you should have more foresight than the owner. If possible, you should give due consideration to the room for future development.
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