【摘要】 酒店旧厨房空调换气系统的设计方法存在问题,而导致换气次数高、热能消耗过大。根据不同换气次数条件下污染物浓度分布特点和酒店厨房自身的运作特点,对送风方式、送风位置和排风系统配置做了改进。以组合风幕送风方式将室外新风直接送到炉灶周围和厨师呼吸区污染物浓度超标部位,高效率地满足煤气燃烧需氧量要求、快速稀释超标部位污染物浓度;利用风幕的空气动力控制污染物溢出,减少残留率;采用主、副送排风系统,在煤气用量高峰段和非高峰段分开使用。改进后测试结果表明:换气次数30次/h时厨师呼吸区CO、CO2浓度不超标,残留率减少16%,炉子燃烧状况良好,系统节能显著,运行效果稳定。更多还原

【Abstract】 The existing problem in conventional design method for ventilation system in hotel kitchen resulted in high ventilation ratio and large heat energy consumption.According to pollutant concentration distribution character in different ventilation times in conventional kitchen and operating character of hotel kitchen itself,some improvement for SA-manner, SA-position and exhaust system were introduced in this test. Among some improvement, outside fresh air sends directly to those spots around cooking range and chef breathing section where pollutant concentration is beyond standard can meet oxygen requirement for gas combustion efficiently and dilute pollutant concentration there quickly; air dynamic power of air screen can control pollutant spillage and reduce pollutant remainder ratio;and the main and subsidiary ventilation system were applied in high gas consumption period and low gas consumption period separately. The testing result of improvement showed that: CO and CO2 concentration in chef breathing section meets standard withventilation of 30 times per hour, pollutant remainder ratio is reduced by 16%, oven combustion is perfect, system energy-saving is obvious and operating result is stable.更多还原