1. Local exhaust parts and requirements

中餐廚房：其烹調的發熱量和排煙量一般較大，排風量也較大，排氣罩一般選用抽油煙罩。為減輕油煙對環境的影響，可選用消洗煙罩。

Chinese food kitchen: the heating capacity and smoke exhaust capacity of cooking are generally large, and the exhaust air volume is also large. The exhaust hood is generally oil fume hood. In order to reduce the impact of oil fume on the environment, the purge hood can be selected.

蒸煮間：此間對新風的要求較低，但排風效果一定要好，否則，蒸汽將充滿整個工作間，影響廚師工作，排氣排出的主要是水蒸氣，可以不采用和凈化裝置，直接排出。

Cooking room: the requirements for fresh air are low here, but the exhaust effect must be good. Otherwise, the steam will fill the whole workshop and affect the work of chefs. The exhaust is mainly steam, which can be directly discharged without and purification devices.

通風管道

Ventilation duct

西餐廚房：烹調量并不很大，但要求設備多而全，排風量要小于中餐廚房。

Western food kitchen: the cooking capacity is not very large, but the equipment is required to be more and complete, and the exhaust air volume should be less than that of Chinese food kitchen.

洗碗間：需要較大的排風量。

Dishwashing room: large exhaust air volume is required.

2、廚房補風的要求

2. Requirements for kitchen air supplement

對于設置集中空調系統的建筑來說，廚房的工作環境能夠保證，其補風多為有序送風，靈活性也較大，在目前廚房的通風系統中，多為以下三種補風方式：

For buildings equipped with central air conditioning system, the working environment of the kitchen can ensure that the air supplement is mostly orderly air supply and flexible. In the current kitchen ventilation system, there are mainly the following three air supplement methods:

(1)餐廳空調為全新風直流式空調系統，空調新風送入餐廳，然后流入廚房經排風系統排出室外。此種方式投資較少，餐廳內采暖通風效果好。不足之處是大量空調風會被直接排出，新風能耗大，不利于。

(1) The restaurant air conditioner is a fresh air DC air conditioning system. The fresh air of the air conditioner is first sent to the restaurant, then flows into the kitchen and is discharged outdoors through the exhaust system. This method has less investment and good heating and ventilation effect in the restaurant. The disadvantage is that a large amount of air conditioning air will be discharged directly, and the energy consumption of fresh air is large, which is not conducive to energy saving.

(2)將組合式空調機組的新風一部分直接補入廚房，一部分送入餐廳，并通過回風機回到空調機。這樣可以部分解決新風能耗大的問題，同時使用的靈活性也較大。可在廚房設置測壓裝置，當廚房排風機全部工作時，負壓增大，則回風電動閥關閉，回風機停，餐廳送風大量補入廚房;當少部分排風機開啟或排風機不工作時，負壓不是很大，則回風電動閥打開，回風機啟動，避免空調送風全部被排出。

(2) Part of the fresh air of the combined air conditioning unit is directly fed into the kitchen, part is sent to the restaurant, and returns to the air conditioner through the return fan. In this way, the problem of large energy consumption of fresh air can be partially solved, and the flexibility of use is also large. A pressure measuring device can be set in the kitchen. When the kitchen exhaust fan is fully working and the negative pressure increases, the return air electric valve will be closed, the return fan will stop, and a large amount of restaurant air supply will be added to the kitchen; When a small number of exhaust fans are turned on or the exhaust fan does not work, and the negative pressure is not very large, the return air electric valve is opened and the return fan is started to avoid all the air supply of the air conditioner being discharged.

(3)用兩臺機組分別為餐廳、廚房服務，其中廚房為全新風直流系統，直接補充廚房爐灶的排風，而餐廳為一次回風全新空氣系統，這個方案能保證餐廳和廚房的空調效果，而且廚房和餐廳系統互不干擾，缺點是初投資較大。

(3) Two units are used to serve the restaurant and kitchen respectively. The kitchen is a new air DC system to directly supplement the exhaust of the kitchen stove, while the restaurant is a new primary return air system. This scheme can ensure the air conditioning effect of the restaurant and kitchen, and the kitchen and restaurant systems do not interfere with each other. The disadvantage is that the initial investment is large.