星级酒店厨房通风设计探讨  

Discussion on ventilation design of kitchens in star hotels

作　　者：王亚琼 Wang Yaqiong(Shanxi Architectural Design and Research Institute Limited Company,Taiyuan 030013,China)

机构地区：[1]山西省建筑设计研究院有限公司,山西太原030013

出　　处：《山西建筑》2021年第15期123-125,共3页Shanxi Architecture

摘　　要：以太原市某五星级酒店的厨房通风设计为例,对厨房通风设计需要考虑的内容及不同功能类型厨房的送排风量进行了详细探讨,指出在厨房通风设计过程中,确定好合适的送排风量,使得在前厅、餐厅及厨房之间形成必要的压力梯度,从而保证在厨房及周边区域形成良好的空气环境。Taking the kitchen ventilation design of a five-star hotel in Taiyuan as an example,this paper discussed in detail the contents that need to be considered in the kitchen ventilation design and the air supply and exhaust volume of different functional types of kitchens,pointed out that in the kitchen ventilation design process,it was necessary to determine the appropriate air supply and exhaust volume,so as to form the necessary pressure gradient between the front hall,dining room and kitchen,so as to ensure a good air environment in the kitchen and surrounding areas.

关 键 词：酒店厨房通风 全面通风 局部排风量 冷库排风 

分 类 号：TU831.3[建筑科学—供热、供燃气、通风及空调工程]