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.
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.
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.
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.
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.