酒店厨房通风设计必备条件

发布人：   发布时间：2023-12-12 11:48:04

酒店厨房功能复杂，划分为很多小房间，根据餐饮类型分为西餐厨房和中餐厨房。

The hotel kitchen has complex functions and is divided into many small rooms. According to the type of catering, it is divided into a Western style kitchen and a Chinese style kitchen.

酒店厨房特点是中餐厨房的排油烟量大，部分西餐厨房为开式厨房，日料餐厅厨房排油烟需要设置下排风系统等。

The characteristic of hotel kitchens is that Chinese kitchens have a large amount of exhaust fumes, some Western kitchens are open kitchens, and Japanese restaurants require a lower exhaust system for exhaust fumes.

厨房通风系统分为排风系统和送风系统。

The kitchen ventilation system is divided into exhaust system and supply air system.

排风系统：

Exhaust system:

1）排油烟系统（一般为局排系统）

1) Oil fume exhaust system (usually local exhaust system)

a排出煎、炒、烤、油炸等油烟的系统。

A system for removing oil fumes such as frying, frying, grilling, and deep frying.

b排出蒸、煮、熬、炖等产生水蒸气及燃料燃烧产物的系统。

B is a system that produces water vapor and fuel combustion products through steaming, boiling, boiling, and stewing.

2）排风及事故排风系统。

2) Exhaust and accident exhaust systems.

a平时排风厨房操作间、预加工间、洗碗间、冷库等。

A usually exhausts the kitchen operation room, pre-processing room, dishwashing room, cold storage, etc.

b 使用可燃气体的区域需设置事故排风系统（可兼做平时排风）。

An accident exhaust system (which can also serve as regular exhaust) should be installed in areas where combustible gases are used.

送风系统：

Air supply system:

a风系统，分为直接送风和经过预热预冷处理后送风。

The A air system is divided into direct air supply and air supply after preheating and pre cooling treatment.

b岗位送风系统。

B position air supply system.

NO.2 注意事项

NO.2 Precautions

排油烟系统应根据厨房提供的排烟罩需求量设计，建议热炒、油炸用排风罩和蒸煮用排风罩系统分开设置，蒸煮类的排风可以不经过净化器排出（当蒸煮产生的蒸汽有异味且周边排放点敏感时，尚需净化处理后排放）。

The oil fume exhaust system should be designed according to the demand for smoke exhaust hoods provided by the kitchen. It is recommended to separate the exhaust hood systems for hot frying, deep frying, and steaming. The exhaust for steaming can be discharged without going through a purifier (when the steam generated from steaming has an odor and the surrounding emission points are sensitive, it needs to be purified before discharge).

在施工图阶段，当厨房工艺未定时,排油烟量的计算可按下表行，换气次数按整体厨房面积计算。

During the construction drawing stage, when the kitchen process is not fixed, the calculation of the amount of oil fume can be based on the following table rows, and the number of air changes should be calculated based on the overall kitchen area.

在厨房二次装修阶段，排油烟量及通风量由厨房顾问提资，也可按排气罩面积指标计算，此时厨房公司基本上厨房设备布置已经完成，计算结果相对准确。

In the secondary decoration stage of the kitchen, the amount of oil fume and ventilation can be provided by the kitchen consultant, or calculated based on the exhaust hood area index. At this time, the kitchen company has basically completed the layout of kitchen equipment, and the calculation results are relatively accurate.

计算方法：四面无墙时，排油烟罩2750m?/（h.㎡）；长边贴墙罩，排油烟罩1830/（h.㎡）。

Calculation method: When there are no walls on all sides, is the exhaust hood 2750 meters long/ (h. ㎡); Long edge wall cover, oil fume hood 1830/(h. ㎡).

NO.3 设计要点

NO.3 Design points

下表为某酒店厨房顾问排油烟量提资：

The following table provides information on the amount of oil fume emitted by a kitchen consultant in a certain hotel:

厨房洗碗间的排风宜独立设置,酒店的洗碗间排风量可按800~1000立方米/h设计。

The exhaust of the kitchen dishwashing room should be independently set up, and the exhaust volume of the dishwashing room in star rated hotels can be designed at 800-1000 cubic meters/h.

排风系统在罩台排风不运行时开启，保证厨房通风换气。

The comprehensive exhaust system is turned on when the hood exhaust is not running, ensuring ventilation and ventilation in the kitchen.

对于地下室厨房或地上有周定窗的厨房（目前地下厨房基本上不允许使用燃气，需要提前与厨房顾问单位沟通）,排风系统可兼作事故通风系统,并与燃气切断阀连锁,当燃气泄漏达到标定值时开启。

For basement kitchens or kitchens with perimeter windows above ground (currently, gas is not allowed in underground kitchens and requires prior communication with kitchen consulting units), the comprehensive exhaust system can also serve as an accident ventilation system and be interlocked with gas shut-off valves. When gas leakage reaches the calibration value, it will open.

厨房的补风系统为补充排油烟系统的排风量，岗位送风系统一般为厨师等操作人员的舒适性设置，送风口设在排烟罩的周边。如果使用带补风口的排风罩，则可以减少进行冷热处理的补风量，室外的空气直接通过排油烟罩的新风口补风入并形成空气幕，挡油烟和热量的散发。厨房的总的送风量应稍小于总 排风量，可按总排风量的80%设计，以保证厨房的负压，避免油烟逸散到客人活动的空间。

The supplementary air system in the kitchen supplements the exhaust volume of the oil fume system, and the post air supply system is generally set for the comfort of chefs and other operators. The air supply outlet is located around the smoke exhaust hood. If an exhaust hood with a supplementary air outlet is used, the supplementary air volume for cold and hot treatment can be reduced. Outdoor air is directly supplied through the new air outlet of the exhaust hood and forms an air curtain to block the emission of oil smoke and heat. The total supply air volume of the kitchen should be slightly lower than the total exhaust air volume, and can be designed at 80% of the total exhaust air volume to ensure negative pressure in the kitchen and prevent oil fumes from escaping into the guest activity space.

直接补入厨房的补风宜根据季节做冷热处理，夏季送风温度24~26℃，冬季送风温度为18~22℃，且不得低于厨房的露点温度，以免结露，需要说明的是厨房为高湿环境，更容易结露。

The air supply directly into the kitchen should be treated with cold and hot according to the season. The air supply temperature in summer is 24-26 ℃, and in winter it is 18-22 ℃, and it should not be lower than the dew point temperature in the kitchen to avoid condensation. It should be noted that the kitchen is in a high humidity environment, which is more prone to condensation.

开放性厨房要有排油烟罩，排风量不能太大，且每个罩需能够分别单独控制，可采用小排量低噪声的排风机，以便运行，同时避免餐厅里的空气被大量抽走。

An open kitchen should have an oil fume hood with a maximum exhaust volume, and each hood should be individually controlled. Small displacement and low noise exhaust fans can be used for energy-saving operation, while avoiding excessive air extraction from the restaurant.

厨房的排油烟风机与补风机连锁，同时启停。油烟需经过净化处理以后排放，尽量在主楼屋顶排放，远离环境敏感目标如住宅、公寓及客房区域，当距离较近时增加UV除异味装置。

The kitchen's exhaust fan and supplementary fan are interlocked and start/stop simultaneously. Oil fume needs to be purified and discharged, preferably on the roof of the main building, away from environmentally sensitive targets such as residential, apartment, and guest room areas. When the distance is close, UV odor removal devices should be added.

油烟净化设备有静电式和机械式，静电式又可分为带自动清洗式和布袋清洗式。厨房排风管在立管底部设置集油器并在适当的地方设置清洗门，水平风管应有坡度，排风管风速8~10m/s为宜。

There are electrostatic and mechanical types of oil fume purification equipment, which can be further divided into automatic cleaning type and bag cleaning type. The kitchen exhaust duct should be equipped with an oil collector at the bottom of the riser and a cleaning door at an appropriate location. The horizontal air duct should have a slope, and the exhaust duct should have a wind speed of 8-10m/s.

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