Kitchen exhaust should avoid a large amount of air being exhausted in the air-conditioned space. It needs to be avoided by natural and mechanical air supplement. Both natural ventilation and mechanical ventilation should consider the path of fresh air, avoid entering dead zone, and facilitate the extraction and discharge of indoor polluted air. Mechanical air supply shall be carried out through air ducts and air supply outlets. Pipeline system should not be complex and local wind speed should not be too high. Fresh air supply should account for 70-80% of the exhaust air.

　　由于厨房换风量较大，厨房内设置的空调没有效果。济南酒店厨房排烟设备制造商通过提取少量的空调在客厅一个喷嘴的形式直接向厨师在风中浴,可以改善厨房在夏天高温、烘箱的厨师造成的恶劣的工作环境。

　　Because of the large amount of air exchange in the kitchen, the air conditioning in the kitchen is ineffective. Jinan hotel kitchen smoke exhaust equipment manufacturer can directly bathe in the wind by extracting a small amount of air conditioning in the form of a nozzle in the living room, which can improve the kitchen in the summer high temperature, oven cooks caused by the harsh working environment.

　　排风量应根据厨房的大小、炉具的数量、烟幕的大小、污染物的排放情况来确定。有几种方法可以确定厨房的排气量:

　　The amount of exhaust air should be determined according to the size of the kitchen, the number of stoves, the size of smoke, and the discharge of pollutants. There are several ways to determine kitchen exhaust:

　　(1)通过通风频率确定排风量:各厨房差异较大，厨房面积与厨房用具、厨具的数量不成比例，同一厨房产生的污染物与热量也相差很大。其实，厨房通风并不全面，按照通风数量来设计风量会有很大的误差。

　　(1) Determine the exhaust volume by ventilation frequency: the kitchen area is not proportional to the number of kitchen utensils and kitchen utensils, and the pollutants and heat generated by the same kitchen are also very different. In fact, the kitchen ventilation is not comprehensive, according to the number of ventilation to design air volume will have a great error.

　　(2)根据污染物排放量设计排风量:

　　(2) Designing exhaust air volume according to pollutant discharge:

　　环境保护gb18483-2001《餐饮业烟尘排放标准》规定，每个炉子需要2000立方米/小时的风量。作者认为，按这种方法进行风量设计仍有一定的局限性。事实上，餐饮业的实际情况是复杂的:炉子的尺寸，炉子有广式、苏式等。除了灶头还有汤锅、煲仔、锅灶等;从功能上看，有烹饪室、烹饪室、糕点室、烧烤室、西餐加工室、洗碗室等，散热与污染物排放是不同的，不能简单地根据灶头的数量来确定排风量。

　　National Environmental Protection Standard GB18483-2001 "Food and Beverage Industry Smoke and Dust Emission Standard" stipulates that each stove needs 2,000 cubic meters/hour of air flow. The author considers that there are still some limitations in air volume design based on this method. In fact, the actual situation of catering industry is complex: the size of stoves, stoves have Cantonese, Soviet and so on. Besides the stoves, there are soup pots, cookers, cooking stoves, etc. From the functional point of view, there are cooking rooms, cooking rooms, pastry rooms, barbecue rooms, Western food processing rooms, dish-washing rooms, etc. Heat dissipation and pollutant emissions are different, so we can not simply determine the amount of exhaust air according to the number of stoves.