酒店廚房通風設計必備條件

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酒店廚房功能復雜，劃分為很多小房間，根據餐飲類型分為西餐廚房和中餐廚房。

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.

酒店廚房特點是中餐廚房的排油煙量大，部分西餐廚房為開式廚房，日料餐廳廚房排油煙需要設置下排風系統等。

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.

廚房通風系統分為排風系統和送風系統。

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

排風系統：

Exhaust system:

1）排油煙系統（一般為局排系統）

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

a排出煎、炒、烤、油炸等油煙的系統。

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

b排出蒸、煮、熬、燉等產生水蒸氣及燃料燃燒產物的系統。

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

2）排風及事故排風系統。

2) Exhaust and accident exhaust systems.

a平時排風廚房操作間、預加工間、洗碗間、冷庫等。

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

b 使用可燃氣體的區域需設置事故排風系統（可兼做平時排風）。

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

送風系統：

Air supply system:

a風系統，分為直接送風和經過預熱預冷處理后送風。

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

b崗位送風系統。

B position air supply system.

NO.2 注意事項

NO.2 Precautions

排油煙系統應根據廚房提供的排煙罩需求量設計，建議熱炒、油炸用排風罩和蒸煮用排風罩系統分開設置，蒸煮類的排風可以不經過凈化器排出（當蒸煮產生的蒸汽有異味且周邊排放點敏感時，尚需凈化處理后排放）。

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).

在施工圖階段，當廚房工藝未定時,排油煙量的計算可按下表行，換氣次數按整體廚房面積計算。

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.

在廚房二次裝修階段，排油煙量及通風量由廚房顧問提資，也可按排氣罩面積指標計算，此時廚房公司基本上廚房設備布置已經完成，計算結果相對準確。

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.

計算方法：四面無墻時，排油煙罩2750m?/（h.㎡）；長邊貼墻罩，排油煙罩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 設計要點

NO.3 Design points

下表為某酒店廚房顧問排油煙量提資：

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

廚房洗碗間的排風宜獨立設置,酒店的洗碗間排風量可按800~1000立方米/h設計。

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.

排風系統在罩臺排風不運行時開啟，保證廚房通風換氣。

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

對于地下室廚房或地上有周定窗的廚房（目前地下廚房基本上不允許使用燃氣，需要提前與廚房顧問單位溝通）,排風系統可兼作事故通風系統,并與燃氣切斷閥連鎖,當燃氣泄漏達到標定值時開啟。

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.

廚房的補風系統為補充排油煙系統的排風量，崗位送風系統一般為廚師等操作人員的舒適性設置，送風口設在排煙罩的周邊。如果使用帶補風口的排風罩，則可以減少進行冷熱處理的補風量，室外的空氣直接通過排油煙罩的新風口補風入并形成空氣幕，擋油煙和熱量的散發。廚房的總的送風量應稍小于總 排風量，可按總排風量的80%設計，以保證廚房的負壓，避免油煙逸散到客人活動的空間。

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.

直接補入廚房的補風宜根據季節做冷熱處理，夏季送風溫度24~26℃，冬季送風溫度為18~22℃，且不得低于廚房的露點溫度，以免結露，需要說明的是廚房為高濕環境，更容易結露。

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.

開放性廚房要有排油煙罩，排風量不能太大，且每個罩需能夠分別單獨控制，可采用小排量低噪聲的排風機，以便運行，同時避免餐廳里的空氣被大量抽走。

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.

廚房的排油煙風機與補風機連鎖，同時啟停。油煙需經過凈化處理以后排放，盡量在主樓屋頂排放，遠離環境敏感目標如住宅、公寓及客房區域，當距離較近時增加UV除異味裝置。

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.

油煙凈化設備有靜電式和機械式，靜電式又可分為帶自動清洗式和布袋清洗式。廚房排風管在立管底部設置集油器并在適當的地方設置清洗門，水平風管應有坡度，排風管風速8~10m/s為宜。

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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