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在廚房設計中排煙罩的選擇是建立在廚房布局設計的基礎上的，科學合理的設備布局，為排煙罩的選擇提供了方便。排煙罩設計先要確定類型、結構尺寸和安裝位置，根據排煙罩計算排風量。所以，科學合理地設計排煙罩對系統運行效果和運行成本有很大的影響。在濟南酒店廚房排煙罩設應注意以下幾點：

The selection of smoke exhaust hood in kitchen design is based on the kitchen layout design. Scientific and reasonable equipment layout provides convenience for the selection of smoke exhaust hood. In the design of smoke exhaust hood, the type, structural size and installation position shall be determined first, and the exhaust air volume shall be calculated according to the smoke exhaust hood. Therefore, scientific and reasonable design of smoke exhaust hood has a great impact on the system operation effect and operation cost. The following points should be noted when designing the kitchen smoke exhaust hood of Jinan Hotel:

選用型號。

Select the model.

排風罩的類型、結構形式，應根據煙氣的類別和特點確定，排風罩應能有效捕集煙氣。大型廚房設備盡量采用接收式排煙罩，靠明檔的燒烤煎扒設備，應盡量選用帶側排煙的設備,則吸畑I距離汽氣源近，受汽流擾動小，比上置的斗式排煙罩效率更高；

The type and structural form of exhaust hood shall be determined according to the category and characteristics of flue gas, and the exhaust hood shall be able to effectively capture flue gas. Large-scale kitchen equipment should use the receiving smoke hood as far as possible, and the barbecue and grill equipment with open file should be used as far as possible, and the equipment with side smoke exhaust should be used as far as possible, so the smoke hood I is close to the steam source, less disturbed by steam flow, and more efficient than the upper bucket smoke hood;

節能設計與調試。

Energy-saving design and commissioning.

排風量計算應按防止煙氣外逸的原則，通過計算確定。在保證吸排效果的前提下，盡量減小排煙罩罩口面積。用小的排風量達到好的控制效果，以較小的能耗有效捕集煙氣。再通過風量平衡調試，做到罩內產生的負壓首先保證排煙部位，在排煙罩設就要考慮到排煙風口設置位置。在排煙罩下有四臺蒸柜和兩臺煲仔爐、兩臺低湯灶。由于蒸柜產生的蒸汽量很大，特別是在打開蒸柜時，會冒出大量的蒸汽。在風量平衡調試時，應該把蒸柜位置的調節板拉開，使排煙風口開得大一點，保證在大蒸汽量時蒸汽不外逸。煲仔爐和低湯灶蒸汽量小，并且產生的蒸汽量比較均勻，所以酒店廚房排煙罩設計調節板拉開小一點。

The exhaust air volume shall be calculated according to the principle of preventing smoke from escaping. On the premise of ensuring the effect of suction and exhaust, the area of smoke exhaust hood shall be reduced as much as possible. Use small exhaust air volume to achieve good control effect, and effectively capture flue gas with small energy consumption. Then, through the air volume balance commissioning, the negative pressure generated in the hood should first ensure the key smoke exhaust parts, and the location of the smoke exhaust outlet should be considered when designing the smoke exhaust hood. There are four steam cabinets, two cookers and two low soup stoves under the smoke hood. Due to the large amount of steam generated by the steam tank, especially when the steam tank is opened, a large amount of steam will be emitted. During the adjustment of air volume balance, the regulating plate at the steam cabinet position should be opened to make the exhaust vent open a little larger, so as to ensure that the steam will not escape when the steam volume is large. The steam volume of the cooker and the low soup cooker is small and the steam volume generated is relatively uniform, so the adjusting plate of the smoke exhaust hood in the hotel kitchen is designed to be opened slightly.

酒店廚房排煙罩為帶油富于味道的機器設備而制訂，可以使油、煙排污超過無油漬、控煙、無氣味，而且安全性防火安全。普遍適用餐飲業，各種工業生產，石油化工行業、垃圾回收再利用場所必須清潔油、煙味道的場地，凈化室內空氣，改進綜合性自然環境，協助處理油、煙、味道的難題。您有相關的需求就來我們網站http://www.okok0579.com進行咨詢！

The smoke exhaust hood of the hotel kitchen is designed for the oily and smelly machinery and equipment, which can make the oil and smoke discharge exceed the oil-free, smoke-control and odorless, and is safe and fireproof. It is generally applicable to the catering industry, various industrial production, petrochemical industry, and garbage recycling and reuse sites. It is necessary to clean the sites with oil and smoke smell, purify the indoor air, improve the comprehensive natural environment, and assist in handling the problems of oil, smoke, and smell. Come to our website if you have relevant requirements http://www.okok0579.com Consult!