商业厨房排风设计参数对比与论证
Comparative and argumentative study on design parameters of exhaust air in commercial kitchens
摘要：
我国商业厨房排风量的设计计算长期存在对象不明确和方法不完善等问题，在实际工程中产生了诸多矛盾和不便。本文梳理了商业厨房总排风量和局部排风量之间的关系，明确了各自的适用阶段。在此基础上，对中外现行的基于换气次数的总排风量计算方法和局部排风量计算方法分别进行了整理分析，指出了我国现有方法存在的不足，提出了改进建议。此外，本文还对全面排风量的运行策略和风量计算进行了探讨。最后，基于CFD模拟方法对前述局部排风量方法进行了校核计算，同时验证了全面排风的运行策略。本文结论有助于完善我国商业厨房通风设计体系，弥合设计与实际工程需求间的差异。
Abstract：
The design and calculation of exhaust air in Chinese commercial kitchens always exists some problems, such as the unclear object and the incomplete method, resulting in many contradictions and inconveniences in engineering applications. This paper combs the relationship between total and local exhaust air volume in commercial kitchens, and clarifies the respective applicable stages. Then, the total exhaust air volume calculation methods based on the air change rate and the local exhaust air volume calculation methods at home and abroad are arranged and analysed, respectively. The shortcomings of Chinese existing methods are pointed out, and the appropriate improvement suggestions are given. In addition, this paper also discusses the operation strategy and volume calculation of general exhaust air. Finally, based on the CFD simulation method, the aforementioned calculation methods of local exhaust air volume are checked, and the operation strategy of the general exhaust air is verified. This paper contributes to optimize the current ventilation design system of Chinese commercial kitchens, thereby bridging the gap between design and engineering demands.
Keywords:commercial kitchen; total exhaust air volume; air change rate; local exhaust air volume; section-wind-speed method; air-volume-index method; thermal-induction air-volume method; general exhaust air volume