To improve the comfort of the chef in the operation process, add 100 mm wooden cushion block under it. In the case of no harm to the operation process, the umbrella cover should be reduced as far as possible to reduce the total area of kitchen lampblack diffusion. The installation height of the smoke hood in the hotel kitchen should not block the sight of the chef.

排量也可按照换气次数开展计算：中餐馆40~50次/h；西餐店30~40次/h，员工饭店25~35次/h；（依据上述换气次数对于大、中大中型宾馆更加合适。当按家装吊顶下的房间体积计算公式风量时，换气次数取上限定值；当按混凝土楼板面下的房间体积计算公式排风量时，换气次数取下限定值）采用换气次数计算自然通风量，一般与事实上自然通风量误差非常大，一般来说不建议采用换气次数开展自然通风的风量计算，仅仅在厨房工艺技术不确立，务必要有自然通风的方案设计，才还能够采用。

The displacement can also be calculated according to the number of air changes: 40 ~ 50 times / h for Chinese restaurants; 30 ~ 40 times / h for Western restaurants and 25 ~ 35 times / h for staff hotels（ According to the above ventilation frequency, it is more suitable for large and medium-sized hotels. When the air volume is calculated according to the volume of the room under the ceiling, the upper limit of the air exchange rate is taken; When the exhaust volume is calculated according to the volume formula of the room under the concrete floor, the limited value of the air exchange rate is taken). Generally, the error between the air exchange rate and the actual natural ventilation rate is very large. Generally speaking, it is not recommended to use the air exchange rate to calculate the natural ventilation rate. Only when the kitchen technology is not established, it is necessary to have a natural ventilation scheme design, It can still be used.

酒店餐厅厨房烹饪间不宜采用风盘等室内空气质量循环系统方式的自然通风防排烟系统。因为酒店餐厅厨房内厨房油烟、水蒸汽成分较高，长久性周而复始此类污秽汽体，必定造成厨房油烟粘附在风盘表面，大大增加热传导热摩擦阻力及空气流通摩擦阻力，降低致冷功效。长久以往，济南市通风管道的造成机械设备缺失致冷工作能力；一般宜采用交流电式空调机组，送风统统来自室外，而且房间内不必要汽体全部排至室外，空调通风设备部送风。

It is not suitable to use the natural ventilation and smoke control system of indoor air quality circulation system such as air tray in the kitchen of hotel restaurant. Because the composition of cooking fume and water vapor in the kitchen of the hotel restaurant is high, this kind of dirty vapor will cause the kitchen fume to adhere to the surface of the air disc, greatly increase the friction resistance of heat transfer and heat conduction and air circulation, and reduce the cooling effect. For a long time, the mechanical equipment in Jinan City was lack of refrigeration capacity due to the lack of ventilation pipes; Generally, AC air conditioning units should be used. The air supply is from the outside, and all unnecessary steam in the room is discharged to the outside. The air is supplied by the air conditioning and ventilation equipment department.

主机房、离心风机及通风风管的布局厨房的排烟风机宜建在厨房的上端，厨房为商业建筑中的一部分时，其排烟风机宜建在房顶层，这能够使风管内处在负压力情况，防止味道外流。

The layout of the main engine room, centrifugal fan and ventilation duct the exhaust fan of the kitchen should be built at the upper end of the kitchen. When the kitchen is a part of a commercial building, the exhaust fan should be built on the roof, which can make the air duct under negative pressure and prevent the smell from flowing out.

送排风系统口布局厨房内送、排风系统口的布局应按炉灶的具体地址多方面考虑到，不必让排风水射流搅乱炉灶的排风系统性通。济南通风管道明确排风出入口的出入口风速等级时，在离地1m上下时的地区风速等级<0.25m/s较为理想。正压送风口应沿排风罩方位布局，离去外罩正前方小0.4m，而排风系统口距排风罩越长越好。

Layout of air supply and exhaust system the layout of air supply and exhaust system in the kitchen should be considered in many aspects according to the specific address of the stove. It is not necessary to let the exhaust water jet disturb the ventilation system of the stove. When the wind speed level of Jinan ventilation duct is clear, it is ideal that the wind speed level is less than 0.25m/s when it is 1m above the ground. The positive pressure air supply outlet should be arranged along the direction of the exhaust hood, which is 0.4m smaller in front of the exhaust hood, and the longer the distance between the outlet of the exhaust system and the exhaust hood is, the better.