What is the relationship between kitchen fume treatment equipment and ventilation? What is the connection between them? The ventilation of the kitchen includes two parts: one is to increase the fresh air in the kitchen room to perform ventilation in the kitchen room; the other is to exhaust the generated oil fume gas outside the kitchen to improve the quality of the atmospheric environment in the kitchen. For the fresh air, one is to change the air, and the other is to improve the hot environment of the chef near the working point in front of the stove. To discharge the oil fume from the stove, the fume extraction hood is generally installed above the stove, so that the space between the stove and the hood forms a certain negative pressure state and is discharged outward through the flue. The formation of negative pressure is driven by the operation of the suction fan (also known as generating a negative pressure flow).
Because the emitted oil fume will cause certain harm to the human body and the surrounding atmospheric environment, the overall emission concentration of oil fume in the catering industry formulated in the national standard is 2mg / m3. The content of this concentration limit can be described in an image: a cleaned and dried glass, scratched with a finger that has rubbed the skin cream, two fingerprints are left on the outer surface of the glass, and the glass gains weight About 2mg. Only this weight of soot exhaust gas content can be reached in the exhausted lm3 soot exhaust gas.