The ventilation and exhaust system in the kitchen includes smoke exhaust hoods (oil mesh smoke hoods, water jet smoke hoods), exhaust fans (centrifugal fans, axial fans, etc.), smoke exhaust ducts, fresh air supply ducts, and air conditioning systems. Effective ventilation and exhaust must comply with the following standards:
1. The ventilation rate of mechanical ventilation in the kitchen and food processing room should be calculated based on thermal balance, and 65% of the calculated exhaust volume should be discharged outdoors through the exhaust hood. And 35% is discharged through comprehensive ventilation of the room; It is generally recommended to have 40 air changes per hour.
2. The suction speed at the exhaust hood should generally not be less than 0.5 meters per second, and the speed inside the exhaust duct should not exceed 10 meters per second;
3. The supplementary air volume for the kitchen and food processing room should be about 70% of the exhaust air volume, and the negative pressure in the room should not exceed 5 Pa, so that the oil fumes and odors generated in the kitchen will not flow into the dining room. To achieve the effect of heat insulation and odor isolation.