1. Upper flue gas exhaust system

Advantages: fast construction speed, a small amount of civil construction work, the requirements for flue gas exhaust are not too high; Disadvantages: barbecue flavor is easy to leak, and the noise in the pipeline is relatively high;

2, lower flue gas exhaust system

Advantages: The pipeline is excavated on the ground, and the overall ground needs to be raised by about 300mm. Bottom exhaust is currently an ideal solution for barbecue restaurants. The oil fumes are absorbed by the pipeline, and the odor is prevented from overflowing, resulting in low noise.

disadvantages: in the later period of a large number of civil engineering, complex structure, high price and some safety hazards, so that the inconvenience of cleaning the flue.

3, ventilation rate

The smoke exhaust of the barbecue restaurant should be positioned according to the actual position of the oven to avoid the spread of oil fume. Each point needs to be evacuated immediately, and there must be a suitable fresh air system and air exchange rate.

The overall ventilation of the room

flue gas exhaust should be 6-8 times per hour;

the total ventilation of the room

flue gas exhaust should be 10-12 times per hour;

If smoking occurs, the number of minimum air changes should be 15 or more.

Ventilation calculation: Total ventilation per hour = square meters of store x floor height x ventilation frequency/hour

For example, a 200 square meter store with a typical floor height of 3.5 meters and a ventilation rate of 10 times per hour

ventilation rate = 200 × 3.5 × 10=7000 M & sup3;/h

4. Barbecue processing method: electric oven and charcoal oven

The oil fume in the electric oven is relatively small, the air volume of each table is 300-400 m & sup3;/h

The grease of the charcoal oven is relatively large, and the air flow rate is 700-800 m & sup3;/h/h

Then calculate the elbow and diameter changes of each meter to obtain the total air volume, select the fan type, determine the pipe diameter according to the total air volume, and then control the air speed accordingly.

5, preventive measures

The smoke exhaust in the barbecue restaurant also needs to consider the cross-border of the central air conditioner, which can be covered with glass;

the heat of flue gas exhaust under

is not as good as that of flue gas exhaust. The heat output should move downward and there should be curvature at the intersection. Each air socket should be adjustable, and a bell mouth should be installed at the bottom of each branch to guide the flow.