The most common exhaust systems for canteens and dining kitchens include smoke exhaust hoods, oil mesh hoods, water fume hoods, oil fume purification integrated machines, fresh air outlets, pipelines, elbows, brackets, fire dampers, purifiers, fans, etc.

商用餐飲廚房抽排油煙通風系統設計原則和劃分要與客戶的投資方向、投資預算、能源效率、能源消耗、運行費用、生產流程等結合起來，更終確定一個更適合、科學、合理的方案。

The design principles and division of the fume exhaust and ventilation system for commercial catering kitchens should be combined with the customer's investment direction, investment budget, energy efficiency, energy consumption, operating costs, production processes, etc., to ultimately determine the most suitable, scientific, and reasonable solution.

食堂廚房排煙的設計要點：廚房設計來講還要考慮廚房的通風設備以及排煙風機，能否正常排除廚房內的油煙，排風的大小是根據廚房的立體空間和設備的具體情況來定，

The design points of smoke exhaust in the canteen kitchen: In terms of kitchen design, the ventilation equipment and smoke exhaust fan of the kitchen should also be considered. Whether the oil smoke in the kitchen can be discharged normally depends on the specific conditions of the three-dimensional space and equipment of the kitchen,

如果排風量過小，廚房煙霧彌漫，甚影響身心健康。

If the exhaust air volume is too small, the kitchen will be filled with smoke, and it may even affect physical and mental health.

食堂廚房排煙也要把新風補風系統考慮進去，排放的終點會不會影響居民？各項都需要達到相關的標準才能運營；

The smoke exhaust system in the cafeteria and kitchen should also take into account the fresh air supply system. Will the endpoint of the discharge affect residents? All items need to meet relevant standards in order to operate;

比如現在要求的明廚亮灶，人們也對餐飲要求越來越高，那么想要經營餐飲業(yè)相關的比如食堂，美食城，飯店，餐廳，酒店，會所等建設之初就要考慮相關政策和標準，并按要求實施

For example, with the increasing demand for clear kitchens and bright stoves, people are also demanding higher standards for catering. Therefore, in order to operate catering related industries such as canteens, food cities, restaurants, restaurants, hotels, and high-end clubs, relevant policies and standards should be considered and implemented according to the requirements at the beginning of construction