The standard of living is getting better and better, so whether it's a hotel or a small restaurant on the street, the business is becoming more and more prosperous. However, the business is good, but the attendant trouble also comes: the smoke exhaust of range hood and range hood pipeline in kitchen equipment is not smooth, resulting in the poor back kitchen environment and seriously affecting the health of employees. We summarized some reasons for the poor smoke exhaust effect of back kitchen kitchen.
1. First of all, the planning is unreasonable: because the estimated saturation value of diners during opening and decoration is lower than the current dining saturation value, the workload of back kitchen increases, multiple stoves operate at the same time, the originally planned fan speed is low and the smoke exhaust volume is small, resulting in poor smoke exhaust. Solution: install fan type four leaf or six leaf smoke exhaust fan at the smoke exhaust outlet to improve the smoke exhaust volume; Or replace the high wind fan.
2. Then, the equipment is old and aging: the exhaust hood of the old oil fume exhaust equipment in some kitchen equipment is aging, resulting in air leakage of the hood and reduction of smoke exhaust; The aging of smoke exhaust fan leads to the decrease of rotating speed and smoke exhaust volume. The oil fume pipes of old oil fume exhaust equipment are relatively thin (pipe diameter is about 300mm * 300mm). Due to the long-term accumulation of oil dirt and inconvenient cleaning, it also leads to poor smoke exhaust effect.
Solution: there is no other good way. Check whether the Problem z is serious after all. Check whether the smoke hood and flue leak. It can be alleviated. If not, the Problem z of general fans may have to be replaced. If the cost is reduced, the oil fume hood can be retained.
3. After all, it is not cleaned on time: after the range hood has been used for a period of time, there will be a lot of oil stains on the impeller and flue of the range hood, which will increase the component of the impeller, which will inevitably increase the rolling kinetic energy of the wind wheel and increase the starting current of the motor. The organization has done tests before: the current of the range hood that has not been cleaned for a long time is 3-6 times of the normal value when it is started up, so it is easy to burn the motor. Therefore, timely cleaning of the range hood is a good maintenance effect for the motor and can extend the service life of the range hood. Oil stains stick to the motor shaft, increasing the friction force and increasing the motor load - electricity consumption.
Benefits of cleaning the kitchen smoke hood of Jinan Hotel:
1. Regular cleaning of the exhaust turbine of the hotel's large range hood can improve the exhaust effect, because the clearance of the thousand blade turbine blade itself of the large fan is very small, and the smoke exhaust effect will be greatly reduced once it is greasy.
2. The oil fume purifier shall be cleaned regularly, because the oil fume purifier, as an important part of the smoke exhaust system, is a place with a lot of grease. Cleaning the purifier is not only conducive to smooth smoke exhaust in the kitchen, but also can eliminate fire hazards.
3. The main smoke exhaust pipe, especially the lower part of the horizontal line of the main smoke exhaust pipe, is the place where oil smoke accumulates. The fire accidents caused by the oil pollution of hotel kitchen equipment have been numerous. I hope the owners can't take it lightly.