Ventilation engineering smoke exhaust ducts are very important. Improper design and installation often result in poor smoke exhaust in kitchen ventilation engineering, directly affecting the use of oil fume purifiers. The main reasons are as follows:

1. Due to the need to pass through the construction beam, the ventilation cross-sectional area of the pipeline is reduced, resulting in poor airflow.

2. The oil fumes from different floors are discharged through the same main pipeline. The kitchen on the floor closer to the outlet has better smoke exhaust effect, while the kitchen on the lower floor has poor smoke exhaust.

3. When the pipeline passes through the construction beam or avoids other equipment pipelines, there will be a section that is lower than the plane of the entire smoke exhaust pipeline. Because oil-water mixtures can accumulate and affect the smooth exhaust of kitchen ventilation systems.

4. The ventilation area of the pipeline is not sufficient, and the gas flow rate is too high. The wind speed inside the general smoke exhaust main pipeline should not exceed 15m/s. Otherwise, the simple smoke exhaust system may not be smooth.

1. Air supply system

The air supply system should be direct current, and the ventilation system in the kitchen should use variable speed fans or related fans for air supply and exhaust.

2. Air supply and exhaust vents

The arrangement of air supply and exhaust vents in the kitchen should be considered according to the specific location of the stove, and the air supply jet should not disturb the ventilation of the stove. When confirming the outlet wind speed of the air supply outlet, it is preferable for the wind speed in the area about 2 meters above the ground to be less than 0.25 m/s.

3. Computer room, fans, and air ducts

The exhaust fan of the kitchen should be located at the upper part of the kitchen. When the kitchen is part of a public building, its exhaust fan should be located on the roof level. The exhaust duct should avoid excessively long horizontal air ducts as much as possible, and the kitchen's exhaust shaft should be placed against the smoke exhaust duct to increase the suction force.

4. Fire prevention and smoke exhaust

The exhaust system of the kitchen should be divided according to fire zones, and should not pass through firewalls as much as possible. Fire dampers should be installed after passing through; The ducts of the kitchen ventilation system should be made of non combustible materials.

Article source: Aluminum foil cigarette tube manufacturerwww.zsboeryuan.com