公共厨房的通风设计(国外英文资料).doc

公共厨房的通风设计(国外英文资料) Article number : 222 The ventilation design of public kitchen Abstract At present: analysis of the ventilation design of public kitchen problems And put forward the modern public kitchen with local ventilation plus full exhaust Resolvent , and briefly discusses the general principle in the form of public kitchen design and ventilation system The design of ventilation system, including air, Hood, choice , The calculation of minimum air volume exhaust hood. Key word Public kitchen Ventilation. And smoke hood Jelclassification Key words: : With the vigorous development of tourism industry and the construction industry. Around the hotel, hotel, forest succession Stand More and more high level, and The requirements, the function is also more and more full In this kind of public buildings. in The kitchen, is a very important place Public kitchen, pollution is very serious In particular, Kitchen The cook, the working environment is bad Not only have the high temperature radiation, fire damage , There is a serious threat to the kitchen smoke So, directly affect the staffs mood Also, The effect of cooking quality. But in the past the kitchen ventilation design In general, only installed on the wall A number of axial flow fan or fan as a means of excluding stove fume. In recent years, with the Peoples living standard is improving The staff, the requirements of the environmental comfort is also provided High. In order to thoroughly improve the kitchen air quality and the working environment of the chef The Bureau. The Ministry of supply and exhaust ventilation and comprehensive practice. The following is a brief look at the kitchen ventilation design Several key points in the : The 1 air supply system 1) the kitchen air includes two parts A part of outdoor air The other part is. Air conditioning. 2) the chef generally located in oxygen poor region Again, with high temperature in the working area Therefore, will Must set new jobs in the air every chef on the