厨房排烟系统的构成
Composition of kitchen smoke exhaust system
厨房的排烟系统主要由集烟罩、排烟管道、油烟净化器、排烟风机（含*）和厨房整体补风装置构成
The smoke exhaust system of the kitchen is mainly composed of a smoke collecting hood, smoke exhaust pipe, oil smoke purifier, smoke exhaust fan (including *) and an integral air supplement device of the kitchen
油烟净化器的类型和运行方式可以根据实际情况进行选择。在油烟净化器安装之前，首先要对排烟系统中各部分的实际运行参数，包括运行阻力和排风量进行核算。如果是新建项目，在设计时要充分考虑安装了油烟净化器后对排风系统的影响；如果是改造项目，在加装油烟净化器时需要对排风系统重新进行核算，必要时要对集烟罩、排烟管道和厨房整体补风装置进行改造并更换排烟风机。
The type and operation mode of lampblack purifier can be selected according to the actual situation. Before installing the lampblack purifier, the actual operating parameters of each part of the smoke exhaust system, including operating resistance and exhaust air volume, shall be checked. If it is a new project, the influence on the exhaust system after installing the lampblack purifier shall be fully considered in the design; If it is a reconstruction project, the exhaust system needs to be recalculated when installing the lampblack purifier. If necessary, the smoke collecting hood, smoke exhaust pipe and kitchen integral air supplement device should be reconstructed and the smoke exhaust fan should be replaced.
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2.厨房油烟排风量的确定
2. Determination of kitchen lampblack exhaust volume
为了保证净化效果，在实际设型槽模具 井盖钢模具 保定雅思 一次性止血带 保定养老院  保定水处理设备 一次性止血带  计时排烟风量要求严格按照排风罩的吸入风速计算，罩口的吸入风速通常不低于0.5m/s。最小排风量通常用下式计算：L=2000PH
In order to ensure the purification effect, the smoke exhaust air volume is required to be calculated in strict accordance with the suction air speed of the exhaust hood in the actual design, and the suction air speed at the hood opening is generally not less than 0.5m/s. The minimum exhaust air volume is generally calculated by the following formula: L=2000PH
式中：L—排风罩排风量，m3/h；
Where: L - exhaust volume of exhaust hood, m3/h;
P—罩口的周长（靠墙的边不计），m；
P - perimeter of the hood (excluding the side against the wall), m;
H—罩口至灶口的距离，m。
H - distance from hood opening to stove opening, m.