1. 空间布局，特别是商业厨房排油烟罩下的设备
1. Spatial layout, especially the equipment under the lampblack hood of the commercial kitchen
这将确定指定的商用厨房排油烟罩的总体尺寸，允许足够的高度来捕获和控制排放，并满足清单和规范要求。
This will determine the overall size of the designated commercial kitchen hood, allow sufficient height to capture and control emissions, and meet the list and specification requirements.
2. 烹饪设备规格
2. Cooking equipment specifications
设备的类型和特性将决定排风量要求，以确保捕获和抑制，同时限度地提高运行经济性。
The type and characteristics of the equipment will determine the exhaust air volume requirements to ensure capture and suppression while maximizing operating economy.
3. 厨房排油烟罩技术
3. Kitchen hood technology
必须指出是否需要紫外线技术、自动水洗、需求控制通风、连接下游污染控制装置等选项。
It must be indicated whether options such as UV technology, automatic water washing, demand controlled ventilation, connection to downstream pollution control devices are required.
4. 现场条件
4. Site conditions
必须确定天花板高度限制、障碍物或其他具有挑战性的现场条件等限制，以指定合适的烟罩。
Limits such as ceiling height limits, obstacles, or other challenging site conditions must be identified to designate suitable smoke hoods.
5. 补风
5. Air make-up
一个通风良好且平衡的空间是确保商业厨房排油烟罩性能的关键因素，引入补充空气的方法是实现这一目标的关键考虑因素。
A well ventilated and balanced space is a key factor to ensure the performance of the exhaust hood in commercial kitchens, and the method of introducing supplemental air is a key consideration to achieve this goal.
Jinan smoke exhaust hood has been focusing on the processing of ventilation ducts, oil smoke purifier, kitchen smoke exhaust, smoke exhaust hood and other related content for many years. For more highlights, please click: http://www.bjclc.com
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