1. The barbecue is inside. There is a snail test fan outside and two smoke outlets inside. The smoke is still very big and the smoke comes out relatively quickly.
2. The drain hose is too thin. Simply install a 220 watt high speed fan in the exhaust hood or at the air duct outlet.
Detailed information
1. The barbecue is self-exhausting. The stove itself has a small fan. When charcoal burns in heavy parts, there will be no smoke. The barbecue oil flows from the baking pan into the water inside the stove, and there is no oil smoke.
2. The first is to install smoke exhaust pipes, which are divided into an upper smoke exhaust system and a lower smoke exhaust system. They both have pipes and one or more large fans.
3. There are twotreatment methods. One is ground drainage. The smoke evacuation pipe is buried for treatment. The advantage is that the pipe is underground and is not visible in the indoor environment. The downside is that it is difficult to maintain.
4. One is the top row. The pipes are installed above the room. A branch pipe is extended for each dining table. Each branch pipe is used as a small exhaust hood. more convenient maintenance.
5. The manufacturer will be responsible for the installation, leaving space for the cavity, opening the passage for the smoke pipe and installing it in order from top to bottom if there is a construction plan. , it is best to refer to it, if the smoke extraction equipment is bulky, it is better to call on a professional installer. After all, after-sales service is the same.
The design and installation ofhe barbecue restaurant floor exhaust system are very important to ensure gentle emission of smoke and dust inside and uniform ventilation. Here are some common methods and suggestions:
1. When designing the floor exhaust system, consider the location where the smoke is generated and the layout of the flue. Provide an appropriate number and location of flues in the barbecue area to effectively receive and exhaust smoke. The flue must avoid bending, deformation, etc. to reduce resistance.
2. Appropriately select the fans and air ducts of the floor exhaust system and arrange them reasonably. When selecting a fan, the number and air volume of the fan should be determined based on factors such as the size of the barbecue area and the amount of smoke and dust generated.The design of the air duct should take into account the characteristics of heavy smoke and easy deposition. The diameter and length of the air duct can be increased appropriately to increase the air volume.
3. Use appropriate filters and purification equipment. When emitting smoke and dust, the impact of smoke and dust on the environment must also be considered. Installing appropriate filters and purification equipment can effectively reduce smoke and dust emissions and improve indoor air quality.
4. Regularly inspect and maintain the ground exhaust system. Ensure the normal operation of the ground exhaust system, regularly clean and replace filters, and promptly repair and replace fans and other equipment to ensure the efficiency of the ground exhaust system.
It should be noted thatThe design and installation of floor drainage system for barbecue restaurants is relatively complex and involves factors such as specific site conditions and store layout. It is therefore best to seek advice and assistance from a professional decoration company or consult professionals for specific operations to ensure a safe, efficient and uniform floor drainage system.