The kitchen air conditioning system should not be used in fan coil systems, because the kitchen fumes, more water vapor, long cycle will inevitably cause indoor air hood attached to the surface of the coil, the heat transfer coefficient is greatly reduced, the cooling effect is getting worse, so as not to use.
The kitchen air conditioning system usually adopts the direct current air conditioning system, which handles all the air from the outside and can not return the air.
Kitchen air conditioning ventilation system adopted form
The kitchen air supply consists of two parts: outdoor fresh air and air conditioning.
(1) outdoor fresh air. Outdoor fresh air through the axial or centrifugal fan through the air pipe into place. Next to the stove mainly to wind up effect. Fresh air position should be appropriate, air cut can not be in the chef's head or neck straight blowing, otherwise it will cause discomfort, and serious will cause cooks occupational diseases. The air outlet is about 1.5m suitable for the chef.
(2) air conditioning. The air conditioning is derived from a new air unit or a combined air conditioner. It is sent into the kitchen away from the stove by the air duct, and the temperature in the kitchen is adjusted. The air outlet can be arranged reasonably according to the specific conditions of the kitchen.
(3) determination of air supply volume. In order to prevent kitchen odour from mixing into restaurants, the kitchen should be kept under negative pressure. Under normal circumstances, the kitchen negative pressure shall not be greater than 5Pa. The air supply rate (fresh air + air conditioning wind) should be considered as 85% to 95% of the exhaust air volume.
(4) no matter the fresh air or air conditioning, the air supply pipe shall be equipped with fireproof valve. When the temperature is over 70 degrees centigrade, it will be automatically closed and in