In February of this year, I received a call from Mr. Wu of a catering company inquiring about the oil fume issue in his restaurant; Has been complained by nearby residents multiple times
Site Investigation
This medium-sized catering enterprise has found several problems:
The existing smoke exhaust facilities only discharge the smoke and exhaust gas generated in the kitchen for functional purposes, and the smoke exhaust effect is poor. They can only extract indoor smoke to achieve indoor air purification. However, the content of smoke is not treated, and the original smoke and exhaust gas is directly discharged outdoors. This not only fails to meet the purification requirements, but also pollutes the surrounding environment, causing great harm to the lives and health of residents. As the restaurant is already in operation, the kitchen facilities are already complete. In order to meet the national emission standards for smoke and exhaust generated in the kitchen, Shenzhen Guanglan Environmental Protection Company designed a plan for the restaurant. The restaurant is surrounded by residential buildings. As the restaurant is already in operation, the kitchen facilities have been improved. To meet the national emission standards for kitchen oil fume emissions, Shenzhen Guanglan Environmental Protection Technology Co., Ltd. has developed the following oil fume treatment design plan based on the business situation of restaurant branches, kitchen building conditions, surrounding environment, and national regulatory standards.
Mainly engaged in Chinese cuisine, Sichuan cuisine, and snack series, with a flat street floor and a total kitchen area of about 145m2.
The current kitchen consists of several parts: a fan hood, air ducts, a fan, and a chimney. The fan has an air volume of about 20000 m3/h and operates for approximately 12 hours a day,
The current number of stove heads is 12 for frying, stir frying, bursting, steaming, and boiling pots, with an estimated oil fume concentration between 20-30mg/m3.
Technical parameters
(1) Kitchen area: about 45m2 (2) Number of stoves: 6
(3) Oil fume concentration: 20-30mg/m3 (4) Smoke volume: ≤ 7000m3/h (5) Smoke temperature: ≤ 80 ℃
Technological Design
In view of the above situation, Guanglan Environmental Protection Technology Co., Ltd., in order to protect and improve the ecological environment, vigorously reduce the air and environmental pollution caused by food fumes, and achieve comprehensive management of fumes to meet standards, based on the principle of meeting hygiene conditions, economic beauty, and reasonable applicability, and following the high requirements and strict management of first-class area management, conducted on-site verification of the kitchen on the street level of the catering branch restaurant. It is believed that the on-site situation is suitable for the air volume of our existing standardized commercial range hood products, two GL-FD200A and one GL-FD150A, and the appearance requirements meet the requirements.
