某航空食品配餐中心空调通风系统设计
HVAC system design for an aviation food catering center
摘要:
在航空食品配餐中心的设计中,暖通设计需要紧密配合工艺设备的使用需求,同时充分了解各生产工艺用房的室内环境要求,才能保证正常生产运行的要求。结合某航空食品配餐中心暖通专业设计实例,详细阐述了该工程设计过程中重点生产工艺系统的设计原则、要点及注意事项。介绍了该项目中采用的新型工艺设备——天花烟罩与传统油烟罩的区别,以及暖通专业相关设计内容的要点。
Abstract:
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.
Keywords:aviationfood,cateringcenter,airconditioningandventilation,mediumtemperatureairconditioning,ceilingsmokehood