HVAC system design for an aviation food catering center

In the design of the aviation food catering center, HVAC design need to closely cooperate with the needs of process equipment and fully understand the indoor environment requirements of each production process room in order to ensure the requirements of normal production operation. Combined with an example of HVAC professional design for an aviation food catering center, elaborates the design principles, key points and matters needing attention of the key production process system in the design process of the project in detail. Presents the differences between a new type of process equipment—ceiling smoke hood and traditional lampblack smoke hood, as well as the key points of HVAC professional design.