Ventilation in commercial premises
In commercial buildings ventilation supply and exhaust with a sharp excess of inflows over the hood. Of commercial premises is removed only 50% of the feed air in them. The remaining 50% through the drain openings into the kitchen and removed from it.
For ventilation of commercial premises should be taken to obesshumlivaniyu supply plant. In these areas, usually with increased trim, special attention should be paid to the aesthetics. Air ducts and air-supply openings must be architecturally designed accordingly and should not spoil the general form of the interior. Metal ducts are not acceptable as for aesthetic reasons, and with the proliferation of noise.
Ventilation of kitchens and other hot shops solved together with the ventilation of commercial premises. Thus, 50% of the air is removed from the trading floor through the kitchen, thereby affecting its heat and air balance.
Heat in hot shops arise from the heat generating equipment, men (100 kcal / h per person), machinery, lighting, and solar radiation.
Thermal power apparatus: Electric boilers, elektrokipyatilniki, electric, etc., up to 30% (of full load) Same as water heaters ...... 15-20%.
It is assumed that 50-60% of the surface of the plate free of cookware. For gas stoves heat can be determined by the flow of gas and its calorific value, assuming that up to 35% of the total allocated fuel heat goes into the room. For gas stoves without chimney, when the combustion products enter the room, you can take that up to 70% of the total amount of heat from the combustion gas enters the room.
To calculate the heat release from the mechanisms assumed that 50-60% of the total installed capacity is converted into heat coming into the room.
If the cooker is more, their total heat is calculated with allowance for the simultaneity of equal 0,8. Heat from other equipment, including mechanisms that are determined by the diversity factor, equal to 0.8 for dining and 0,7 - for restaurants.
Ventilation in the kitchen and other hot areas determined by the excess heat, since heat is prevalent naughty. However, it would be wrong to ignore other hazards, particularly gas. Last stand out mainly in the processes of roasting and baking, and are the products of the decomposition of fats and sugar, to a lesser extent - of proteins. It is well-known kitchen "children" with which to contend. Heat sources varied sources of gas emission limited ranges, elektroskovorodkami, deep fryers for frying cakes and pastry ovens.
Rational control of gases - local or zone pumps. Following this rule can be solved and ventilation of hot shops catering.
Rational local suction of the cooker is located above the glazed curtain. Much less effective so-called annular duct.
The veil over the stoves were used back in the twenties. Their distribution was hampered scarcity of unbreakable glass. At present, such glass is, in particular organic. To frame the veil is best to apply the aluminum corners.
Dimensions of the veil in the plan should be more appropriate external dimensions of plate on 0,5 m on each side. The veil is attached to the ceiling of the room and does not reach the floor on 2,2-2,3 m. In order to avoid the drop perimeter of the curtain should be provided with a groove withdrawal from it of the condensing water. Part of the ceiling, limited the veil should be insulated to prevent heat transfer into the overlying premises.
Fig. 46. Glazed curtain of a cooker / - cooker, 2 - the curtain with a skeleton of the corners, 3 - groove for draining, 4 - air duct, 5 - insulation ceiling.