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厨房排烟通风该怎么设计？

厨房排烟通风该怎么设计？

浏览：47次 | 提问时间： 08-06 10:07

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逆心海而亡 08-06 10:07

你好，抽油烟机的管道尽可能短，长度不得超过1.5米，抽油烟机设计*标准是1.5米排烟长度为条件，测定噪音和空气排量*的。烟管长度超过1.5米后噪音超标、排烟能力下降。烟道只能装一个弯头，就是抽油烟机出口由垂直烟道变为水平烟道。加一个直角弯头等于加长1米烟道。通风位置尽可能高，最好是吸顶安装，风道同样是越短越好，减少管道阻尼噪音。希望我的*对你有所帮助。

温存d3sTny 08-06 10:16

厨房通风量计算　　厨房的通风量由两部分组成，即局部排风量和全面排风量两部分。局部排风量应选用的灶具和厨房排风罩的情况加以确定，全面排风量一般按计算确定。　　1.通风量的计算　　机械通风的换气量应通过热平衡计算求利，其计算公式：　　L

不和雪碧是因为我怕透心凉 08-06 10:24

Q/0.337(tp-ti) （1）　　式中，L－－必须的通风量、m3/h；　　tp－－室内排风计算温度，可采用下列数值：夏季35摄氏度，冬季15摄氏度；　　ti－－室内通风计算温度，摄氏度；　　Q－－厨房内的总发热量（显热），W；　　Q＝Q1＋Q2＋Q3＋Q4 （2）　　式中，Q1－－厨房设备散热量，按工艺提供*计算，如无*时，可参考文献；　　Q2－－*作人员散热量，W；　　Q3－－照明灯具散热量，W；　　Q4－－室内外围护结构的冷负荷，W。　　2.局部排风量　　局部排风量按排风罩面的吸入风速计算，其最小排风量为L＝1000P•H　　式中，L－－排风罩排风量，m3/L；　　P－－罩子的周边长（靠墙的边长不计），m；　　H－－罩口至灶面的距离，m。　　3.厨房通风量估算　　在总结工程设计及使用的基础上，设计人员可按如下通风次数进行估算：　　中餐厨房 n＝40-50h-1；　　西餐厨房 n＝30-40h-1；　　在估算出的通风量中，局部排风量按65％考虑，全面排风量按35％考虑。　　三、局部排风部位及要求　　中餐厨房，其烹调的发热量和排烟量一般较大，排风量也较大，排气罩一般选用抽油烟罩。为减轻油烟对环境的影响，可选用消洗烟罩。　　蒸煮间。此间对新风的要求较低，但排风效果一定要好，否则，蒸汽将充满整个工作间，影响厨师工作，排气排出的主要是水蒸气，可以不采用和净化装置，直接排出。　　西餐厨房。烹调量并不很大，但要求设备多而全，排风量要小于中餐厨房。　　洗碗间。需要较大的排风量。　　四、厨房补风的要求　　在厨房通风中，要补充一定数量的新风，送风量应按排风量的80％-90％考虑。　　厨房内负压值不利大于5Pa，因负压过大，炉膛会倒风。因而应使送风机与排风机均有调速的可能。　　可将补风量的30％作为岗位送风，送风口直接均匀布置排气罩前侧上方。　　厨房送风可直接利用室外新风，仅设置粗效过滤器。此外，为改善炊事人员工作环境，宜按条件设局部或全面冷却装置。厨房用具发散的热量与空气调节冷却负荷的关系，可用下式计算：　　灶具热源为煤气的场合：　　qc

狗要走我不留 08-06 10:32

qeF1F2≈0.1qe。 (3)　　式中 qc－－厨房空调冷负荷，kW；　　qe－－厨房设备散热量，kW；　　F1－－设备同时使用系数，取0.5；　　F2－－设备输入功率中表面辐射热的比例，取0.32；　　F3－－排风排热系数，取1.6。　　灶具热源为使用电及蒸汽的场合：　　qc

承认你需要我原来这么难 08-06 10:40

qeF1F2/F3≈0.16qe (4)　　为避免厨房向餐厅串味，可将60％的送风量送入餐厅，然后再由餐厅流至厨房。鉴于厨房的通风换气量很大，如此大的补风量均经餐厅流向厨房，从节能和管道布置等方面考虑，这种方法并不可取。　　五、系统布置　　1.送风系统应为直流方式，厨房的通风系统宜采用变速风机或关联风机进行送排风　　2.送排风口布置　　厨房内送、排风口的布置应按灶具的具体位置加以考虑，不要让送风射流扰乱灶具的排风性通。确定送风出口的出口风速时，在距地2m左右时的区域风速

快递般的爱情 08-06 10:49

厨房的排烟和通风设计原则是：抽油烟机的管道尽可能短，长度不得超过1.5米，抽油烟机设计*标准是1.5米排烟长度为条件，测定噪音和空气排量*的。烟管长度超过1.5米后噪音超标、排烟能力下降。　　烟道只能装一个弯头，就是抽油烟机出口由垂直烟道变为水平烟道。加一个直角弯头等于加长1米烟道。　　通风位置尽可能高

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