How to reasonably design the layout of commercial kitchen exhaust system ？What to pay attention to when designing a restaurant commercial kitchen exhaust system？
In all kinds of commercial catering kitchens, whether hotel kitchens or restaurant kitchens, an efficient and reasonable smoke exhaust system is the key to maintaining a good environment in the kitchen. Reasonable design of the exhaust system, not only can effectively eliminate fumes, but also enhance the safety and comfort of the kitchen, for cooking workers to create excellent working conditions. The following will elaborate the design points of commercial kitchen exhaust system.
1. Accurate calculation of smoke exhaust volume.
Based on the size of the kitchen and the number of stoves: The size of the kitchen and the number of stoves are the basis for determining the smoke extraction capacity. For family kitchens, if the area is 10 – 15 square meters, equipped with 1 – 2 stoves, referring to the relevant national standards, the smoke exhaust volume of each stove is generally designed for 2000 – 3000 cubic meters / hour, so as to estimate the total smoke exhaust volume of the family kitchen. The situation in commercial kitchens is more complicated, such as a medium-sized restaurant with a kitchen area of 50 square meters and five stoves, which needs to be calculated accurately according to the heat load of the stoves and cooking methods. Usually, commercial stoves have a high heat load and produce a lot of fumes, so the exhaust volume of each stove may need to reach 5000 – 8000 m3 /hour, so the total exhaust volume of the restaurant kitchen is around 25,000 – 40,000 m3 /hour.
At the same time, we also need to consider the cooking habits and the amount of fumes generated: various regions have a variety of cooking styles, and in some regions, the cooking style is stir-frying, deep-frying and other cooking methods that generate a lot of fumes. Some dishes in the production process need to be fried, stir-fried, boiled and other procedures, resulting in a large amount of smoke. Therefore, in the design of the smoke exhaust system, but also give full consideration to this cooking habit, and appropriately raise the design standards of the smoke exhaust volume to ensure that the smoke can be discharged in a timely and thorough manner.
2.Scientific planning of pipeline layout.
Ensure that the piping is short and straight: The piping should be kept as short and straight as possible to minimize unnecessary bends. Each additional 90-degree elbow increases duct resistance by approximately 30% – 50%, which can seriously affect the effectiveness of smoke evacuation and lead to increased fan energy consumption. In domestic kitchens, if conditions permit, the exhaust pipe should be connected directly from the range hood to the outdoors. Commercial kitchens have large spaces and complex layouts, but this principle should also be followed. For example, a hotel kitchen in the design, the exhaust pipe will try to lay along the wall straight line, reducing the number of elbows, so that the smoke exhaust smooth, energy consumption is reduced.
Reasonable determination of pipeline slope: the pipeline should have a certain slope, generally 0.5% – 1%, sloping to the oil discharge device or outdoor. This ensures that condensed oil and water vapor can be discharged smoothly to avoid accumulation in the piping. In humid climatic conditions, if the pipe has no slope or the slope is not reasonable, condensate is easy to accumulate in the pipe, not only affecting the smoke exhaust, but also may lead to pipe corrosion. For example, some old restaurant kitchens, due to the slope of the pipeline, often clogged pipes, smoke exhaust, etc., after readjusting the slope, the problem is solved.
Pay attention to the sealing of the duct connection: the connection parts of the duct must be well sealed to prevent fumes from leaking. Use materials such as sealant and gasket to ensure that there are no gaps in the connections. In commercial kitchens, it is even more important to pay attention to sealing inspections as the smoke exhaust ducts are long and have many connection points. For example, a large catering company regularly conducts sealing inspections of kitchen exhaust ducts, and timely discovers and repairs leakage points, effectively avoiding the impact of fume leakage on the kitchen environment and the surrounding area.
3.Rational selection of exhaust fans
Matching smoke exhaust volume and air pressure requirements: The fan selection should match the calculated smoke exhaust volume and duct resistance. The airflow of the fan should be slightly larger than the required smoke exhaust volume of the kitchen to ensure that the smoke exhaust demand can be met under various working conditions. For example, if the calculated smoke exhaust volume of a kitchen is 30,000 cubic meters per hour, a fan with an airflow of about 35,000 cubic meters per hour can be selected. At the same time, we should consider the resistance of the pipeline, if the pipeline is long and has many elbows, we need to choose a fan with higher air pressure to overcome the resistance and ensure the effect of smoke exhaust.
Pay attention to the energy-saving and noise indicators of fans: under the premise of meeting the demand for smoke evacuation, priority should be given to choosing energy-saving fans to reduce operating costs. For example, some fans with frequency conversion technology can automatically adjust the rotational speed according to the actual smoke exhaust volume to realize energy-saving operation. At the same time, the noise generated by the fan operation should not be too large, especially in the family kitchen or catering establishments with high noise requirements. Generally speaking, fan noise should be controlled below 60 – 70 dB, and noise is reduced through the use of soundproofing materials and optimization of fan structure.
4.Installation of effective oily smoke cleaning equipment.
Regular Maintenance and Cleaning: Oily smoke purification equipment requires regular maintenance and cleaning to ensure its purification effect. Generally speaking, the oil smoke purifier in the family kitchen can be cleaned every 3 – 6 months, commercial kitchens due to the large amount of fumes, the cleaning frequency should be higher, may be monthly or even weekly cleaning required!
5.Installation of a reasonable oil drainage device
Collecting condensed oil pollution: In the appropriate position of the exhaust pipe, such as the lowest part of the pipe or in front of the fan, an oil drainage device should be set up to collect the condensed oil pollution in the pipe. The oil drainage device can be in the form of an oil collection box or an oil drain pipe to facilitate regular cleaning of oil contamination. In commercial kitchens, due to the large amount of oil generated, large oil-collecting tanks can be installed, and the oil can be introduced into specialized oil storage containers through pipes.
Preventing the accumulation of oil and dirt from causing safety hazards: timely cleaning of oil and dirt in the oil drainage device to prevent excessive accumulation of oil and dirt from causing fire and other safety hazards.
In short, the design of the commercial kitchen exhaust system needs to be considered comprehensively exhaust volume calculation, piping layout, fan selection, installation of fume purification equipment and grease removal devices set up a number of key points, only in this way, in order to create a highly efficient, safe, environmentally friendly kitchen exhaust system.
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