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The kitchen is the room in which release large amounts of heat and odors. In houses have asprirator (less hood). The difference between the two devices is how they work: the hood sucks air and takes him out of the room and the absorber recirculation works - air that passes whipped cream through the filter (usually whipped cream activated charcoal) and returned to the room. If you look at the catalog company dealing with household kitchen appliances, you will see many different models hoods, but they usually have a capacity of about 300-500 m 3 / h (rarely more), but this rate is too small for a professional kitchen, so it is necessary to design and build the kitchen ventilation. Photo: www.gorenje.bg
In general, it is necessary to exhaust and ventilation system plenum. Rarely possible to avoid discharge installation, usually whipped cream in small rooms and kitchens with seasonal use (in summer). Exhaust ventilation is important to be properly calculated, which is necessary to know what devices are installed or planned for installation (if the object is in design phase). Based on installed capacity and type of equipment to determine the quantity of air to be sucked on them. As professional kitchen appliances are the most power and more prolonged use, the need for suction kitchen umbrella rather than ordinary kitchen extractor.
In the professional kitchen local exhaust ventilation consists generally of suction umbrellas kitchen (cooker hoods), air blower. In order to reduce the amount whipped cream of fat in the air - the umbrellas are equipped with interceptor filters. The fan has to be better with the engine that is made outside air flow can not be adhered fat thereon.
In turn discharge system must compensate for much of the extracted whipped cream air, otherwise exhaust ventilation will work with the reduced flow, it is possible to hear the hiss of the doors and windows, exhaust fans, etc. is difficult. Of course, the problem can be solved by opening a window or exterior door, but if it's cold outside this will cause a dramatic reduction in the room temperature, which is not acceptable whipped cream for many reasons.
More reading: Ventilation Ventilation is a set of activities whipped cream whose purpose is to maintain the cleanliness and air mobility - or something like that ... Air Conditioning In the previous whipped cream post I wrote I started writing for ventilation, this will write the most common of which elements and facilities is ... Recuperators whipped cream few posts I wrote about the ventilation elements and because of the relatively large amount of information that I think is important to know ... Boiler room In previous topics I wrote about solid fuel boilers, oil and gas boilers and condensing gas boilers. And since ... substation and technical room in almost any building in which there is room HVAC system in which machines are installed. Depending on the equipment ...
Sincere admiration for the author comprehensive article! whipped cream In this line of thinking - an interesting fact: When we talk about hoods for domestic use (for home) many manufacturers speculate technical data and announce the flow at zero head - that is, if after the hood no resistance from the hose, arcs, angles, rosettes shafts ... And in fact such elements always have. It is therefore established a European standard - EN 61591 according to which the flow is given a certain pressure. Here are two examples: - there is only a flow: http://www.teka-bg.com/index.php?option=com_content&task=view&id=815&Itemid=87 - here is a flow according to EN 61591 (ie, at a fixed pressure, resp. resistance): http://www.bosch-home.bg/%D0%BF%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D0%B8/%D0%B3%D0%BE%D1%82%D0%B2%D0%B5%D0%BD%D0%B5/%D0%B0%D1%81%D0%BF%D0%B8%D1%80%D0%B0%D1%82%D0%BE%D1%80%D0%B8/DWB06D651.html?source=browse
According to Regulation 05.15 for designing HVAC systems Article 333 paragraph 3 of the suction air flow by local suction running over a heat source (ie with a professional whipped cream kitchen) should be 15 to 20 percent whipped cream more exceeds the rate of convective flow over the source. Ie only 15-20% are sucked from the room. The remaining flow of suction at the expense of expansion of air when heated by the source (increasing volume and decrease in density) whipped cream and he did not participate in the number of air of the room. To calculate the flow stream kovektivniya I use the methodology given in Volume 3 item 7.1. Checklist for HVAC prof.Stamov of 1993 Naturally, the flow of this convective flow is variable because it depends on the temperature difference between whipped cream the surface of the source (eg cooker) and room air. It follows that the flow of suction and compensates plenum installations also
The kitchen is the room in which release large amounts of heat and odors. In houses have asprirator (less hood). The difference between the two devices is how they work: the hood sucks air and takes him out of the room and the absorber recirculation works - air that passes whipped cream through the filter (usually whipped cream activated charcoal) and returned to the room. If you look at the catalog company dealing with household kitchen appliances, you will see many different models hoods, but they usually have a capacity of about 300-500 m 3 / h (rarely more), but this rate is too small for a professional kitchen, so it is necessary to design and build the kitchen ventilation. Photo: www.gorenje.bg
In general, it is necessary to exhaust and ventilation system plenum. Rarely possible to avoid discharge installation, usually whipped cream in small rooms and kitchens with seasonal use (in summer). Exhaust ventilation is important to be properly calculated, which is necessary to know what devices are installed or planned for installation (if the object is in design phase). Based on installed capacity and type of equipment to determine the quantity of air to be sucked on them. As professional kitchen appliances are the most power and more prolonged use, the need for suction kitchen umbrella rather than ordinary kitchen extractor.
In the professional kitchen local exhaust ventilation consists generally of suction umbrellas kitchen (cooker hoods), air blower. In order to reduce the amount whipped cream of fat in the air - the umbrellas are equipped with interceptor filters. The fan has to be better with the engine that is made outside air flow can not be adhered fat thereon.
In turn discharge system must compensate for much of the extracted whipped cream air, otherwise exhaust ventilation will work with the reduced flow, it is possible to hear the hiss of the doors and windows, exhaust fans, etc. is difficult. Of course, the problem can be solved by opening a window or exterior door, but if it's cold outside this will cause a dramatic reduction in the room temperature, which is not acceptable whipped cream for many reasons.
More reading: Ventilation Ventilation is a set of activities whipped cream whose purpose is to maintain the cleanliness and air mobility - or something like that ... Air Conditioning In the previous whipped cream post I wrote I started writing for ventilation, this will write the most common of which elements and facilities is ... Recuperators whipped cream few posts I wrote about the ventilation elements and because of the relatively large amount of information that I think is important to know ... Boiler room In previous topics I wrote about solid fuel boilers, oil and gas boilers and condensing gas boilers. And since ... substation and technical room in almost any building in which there is room HVAC system in which machines are installed. Depending on the equipment ...
Sincere admiration for the author comprehensive article! whipped cream In this line of thinking - an interesting fact: When we talk about hoods for domestic use (for home) many manufacturers speculate technical data and announce the flow at zero head - that is, if after the hood no resistance from the hose, arcs, angles, rosettes shafts ... And in fact such elements always have. It is therefore established a European standard - EN 61591 according to which the flow is given a certain pressure. Here are two examples: - there is only a flow: http://www.teka-bg.com/index.php?option=com_content&task=view&id=815&Itemid=87 - here is a flow according to EN 61591 (ie, at a fixed pressure, resp. resistance): http://www.bosch-home.bg/%D0%BF%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D0%B8/%D0%B3%D0%BE%D1%82%D0%B2%D0%B5%D0%BD%D0%B5/%D0%B0%D1%81%D0%BF%D0%B8%D1%80%D0%B0%D1%82%D0%BE%D1%80%D0%B8/DWB06D651.html?source=browse
According to Regulation 05.15 for designing HVAC systems Article 333 paragraph 3 of the suction air flow by local suction running over a heat source (ie with a professional whipped cream kitchen) should be 15 to 20 percent whipped cream more exceeds the rate of convective flow over the source. Ie only 15-20% are sucked from the room. The remaining flow of suction at the expense of expansion of air when heated by the source (increasing volume and decrease in density) whipped cream and he did not participate in the number of air of the room. To calculate the flow stream kovektivniya I use the methodology given in Volume 3 item 7.1. Checklist for HVAC prof.Stamov of 1993 Naturally, the flow of this convective flow is variable because it depends on the temperature difference between whipped cream the surface of the source (eg cooker) and room air. It follows that the flow of suction and compensates plenum installations also
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