Air pollution in industrial enterprises

Airborne pumps

basic principle of ventilation

Centrifugal exhaust veshilyatory

Determination of air exchange

dust control

Exhaust System

Forced ventilation on confectionery

Hourly values

mist of water vapor

pressure loss in the flare emissions

radioactive dust

scheme of the central pressure inlet system

Special prechamber

temperature gradient

Ventilation at bakeries

Ventilation in the Confectionery Factory

ventilation when dealing with heat

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ventilation in rooms subsidiary body

Ventilation in the rooms subsidiary body is arranged in accordance with the standards for these premises. No features are not observed.

Design catering regulatory standards and technical specifications of CH 87-60. Must immediately be noted that these regulations are outdated and inaccurate. According to CH 87-60 ventilation systems catering depend on the number of seats and divided into two groups: the number of seats on the trading floor and 100 and 100.

Dining room with number of seats to one hundred and allowed only one ventilation without organized flow. At the same time reduces the requirements for ventilation, in particular, reduced the recommended multiplicity of exchange. This is an indication of CH 87-60 can not be regarded as correct.

The practice of dining rooms, equipped with only the ventilation system, shows that working conditions in hot shops - Kitchens, Pirozhkov-extremely severe in all seasons. Based on many years of observations the author considers it necessary to equip all the items power supply and ventilation system, regardless of the number of seats. Ventilation in all cases shall be designed without any reduction of air exchange.

The fight against dust and flies for catering as relevant as for other food industries. Catering facilities in this regard can be equated to the confectionery.

Completely get rid of flies and dust is possible only if the work year-round ventilation with air filtration. This is the most proper ventilation solution.

In catering Transom windows can be opened only during the hot hours, when the outdoor temperature is higher than the calculated summer (parameters A). At lower temperatures, the windows and doors should be kept closed and air is supplied to the premises of mechanical ventilation. Of course, the ventilation should be designed to remove excess heat in the warm period.

In exceptional cases, may limit performance ventilation, appropriate transitional period. During the summer, missing the supply air will flow through the transom windows, protected by netting. It is also possible the device further inlet system operating only in summer and consists of a filter and fan. Filing nepodogretogo air in the hot shops of a mechanical way possible with the help of cloth inlets, which play role of the diffusers. These nozzles, located in the upper zone, except for the scattering of cold air, acts as a filter, delaying the dust. Cloth connections can be made of any porous fabric, in particular from calico. Load of 1 m2 of pipe can be made 100 - 150 m3 / h, depending on the type of tissue. In this case, the resistance of cloth tube is 15-30 kg/m2.

Supply plant food items should be located in isolated areas, possibly on the same floor, which houses the commercial and industrial premises, or below it. For air handling systems serving commercial premises, it is necessary to take measures to zvukozaglusheniyu until the installation of special mufflers. SN 87-60 norms are recommended separate air handling systems for commercial and industrial premises. If fewer than two hundred seats, the device may be a common inlet system for commercial and industrial premises.