1. Upper flue gas exhaust system

 

Advantages: fast construction speed, a small amount of civil construction work, not too high requirements for flue gas exhaust volume; disadvantages: barbecue flavor is easy to leak, and the noise in the pipeline is relatively high;

2. Lower flue gas exhaust system

Advantages: The pipeline is excavated on the ground, and the overall ground needs to be raised by about 300mm. Bottom exhaust is currently an ideal solution for barbecue restaurants. The oil fumes are absorbed by the pipeline, and the odor is prevented from overflowing, resulting in low noise.

 

Disadvantages: Extensive civil engineering work at a later stage, complex structure, high price and certain safety hazards make cleaning the flue inconvenient.

3. Ventilation rate

The smoke exhaust of the barbecue restaurant should be positioned according to the actual position of the oven to avoid the spread of oil smoke. Each point requires immediate evacuation and must have a suitable fresh air system and air rate.

The general ventilation of the room where smoke is exhausted should be 6-8 times per hour;

The total ventilation of the room with smoke exhaust should be 10-12 times per hour;

If smoking occurs, the number of minimum air changes should be 15 or more.

Calculation of ventilation volume: Total ventilation volume per hour = square meters of store x floor height x ventilation frequency/hour

For example, a 200 square meter store would have a typical floor height of 3.5 meters and a ventilation rate of 10 times per hour

Ventilation rate = 200×3.5×10 = 7000 M³/h

4. Barbecue processing methods: electric oven and charcoal oven

The fumes in electric ovens are relatively small, and the air volume per table is 300-400 m³/h

Charcoal ovens have relatively large amounts of grease and air flow rates of 700-800 m³/h/h

Then calculate the elbow and diameter changes for each table to get the total air volume, select the fan type, determine the duct diameter based on the total air volume, and then control the air speed accordingly.

5. Preventive measures

The smoke exhaust in the barbecue restaurant also needs to consider the cross-border central air conditioning, which can be covered with glass;

The heat of the lower flue gas exhaust is not as good as that of the upper flue gas exhaust. The heat output should move downward and there should be curvature at the intersection. Each air outlet should be adjustable and a flare should be installed at the bottom of each branch to direct flow.