Let's see why you need to install a drainage system in the kitchen.

所有商業(yè)廚房都需要在廚房里安裝抽排系統(tǒng)。抽氣罩包括一個(gè)由排氣罩、補(bǔ)氣通風(fēng)裝置、除油裝置、管道、風(fēng)扇等組成的工程系統(tǒng)。

All commercial kitchens need to install a suction and drainage system in the kitchen. The exhaust hood includes an engineering system composed of exhaust hood, air supplement ventilation device, oil removal device, pipeline, fan, etc.

廚房里的烹飪會(huì)產(chǎn)生熱量、油脂和煙霧。以及烹飪?cè)O(shè)備可能產(chǎn)生的有毒氣體。

Cooking in the kitchen produces heat, grease and smoke. And toxic gases that may be produced by cooking equipment.

任何在廚房工作過(guò)的人都應(yīng)該意識(shí)到火災(zāi)的風(fēng)險(xiǎn)，尤其是油煙火災(zāi)。

Anyone who has worked in the kitchen should be aware of the risk of fire, especially oil fume fire.

廚房的抽排系統(tǒng)是一個(gè)復(fù)雜的問(wèn)題，需要適當(dāng)?shù)脑O(shè)計(jì)、空氣壓力和遵守若干法規(guī)。重要的是健康與、工作場(chǎng)所和消防/燃?xì)夥ㄒ?guī)。

The extraction and drainage system of kitchen is a complex problem, which requires proper design, air pressure and compliance with several regulations. Important are health and safety, workplace and fire / gas regulations.

廚房排煙風(fēng)機(jī)的日常工作主要依靠葉輪的運(yùn)動(dòng)，通過(guò)葉片的加壓來(lái)排煙。常年工作在廚房油煙環(huán)境中的消防排煙風(fēng)機(jī)葉輪葉片難免會(huì)沾染油污。

The daily work of kitchen smoke exhaust fan mainly depends on the movement of impeller and smoke exhaust through the pressurization of blades. The impeller blades of the fire smoke exhaust fan working in the kitchen oil fume environment all year round will inevitably be contaminated with oil.

但是，如果油污過(guò)多，在高速運(yùn)轉(zhuǎn)的環(huán)境下，消防排煙風(fēng)機(jī)葉片的弧度角會(huì)發(fā)生變化，風(fēng)壓總壓力下降，達(dá)不到相應(yīng)的排煙要求。

However, if there is too much oil pollution, in the environment of high-speed operation, the radian angle of the fire smoke exhaust fan blade will change, and the total wind pressure will drop, which can not meet the corresponding smoke exhaust requirements.

濟(jì)南廚房排煙罩廠家提醒您，應(yīng)注意排煙設(shè)計(jì)：由于主食和副食加工過(guò)程中產(chǎn)生的油氣不同，在主食加工區(qū)油煙小的情況下可選擇普通排煙罩來(lái)滿足需求。

Jinan kitchen smoke exhaust hood manufacturer reminds you to pay attention to the smoke exhaust design: due to the different oil and gas generated in the processing of staple food and non-staple food, ordinary smoke exhaust hood can be selected to meet the demand when the oil smoke in the staple food processing area is small.

在副食加工區(qū)油煙大的情況下可選擇排煙系統(tǒng)。確定排煙口的位置。在滿足廚房排煙要求的基礎(chǔ)上，應(yīng)盡量減少排煙罩的數(shù)量。

In case of large oil fume in non-staple food processing area, environmental protection smoke exhaust system can be selected. Determine the position of smoke exhaust outlet. On the basis of meeting the smoke exhaust requirements of the kitchen, the number of smoke exhaust hoods shall be reduced as far as possible.