在酒店賓館行業(yè)中，也發(fā)生過(guò)一氧化碳中毒亊故，主要是炭火鍋和燒烤店排煙通風(fēng)不好，使顧客中毒，或是廚房燃?xì)夤艿罋怏w泄漏，造成員工中毐。
In the hotel industry, there have also been carbon monoxide poisoning accidents, mainly due to the poor smoke exhaust and ventilation of charcoal hotpots and barbecues, poisoning customers, or the leakage of gas in the kitchen gas pipeline, causing poisoning among employees.
應(yīng)采取以下預(yù)防措施：
The following precautions should be taken:
安裝檢測(cè)設(shè)備，定期檢査燃?xì)夤艿篮鸵夯瘹夤摅w及其部件，也要定期檢査檢測(cè)報(bào)警設(shè)備，人工定期檢査與檢測(cè)設(shè)備并用。防止檢測(cè)儀器在廚房潮濕高溫的環(huán)境中失靈。
Install detection equipment, regularly check the gas pipeline, liquefied gas tank and its components, and also regularly check the detection alarm equipment, and regularly check manually and use the detection equipment together. Prevent the failure of the detection instrument in the humid and high temperature environment of the kitchen.
加強(qiáng)通風(fēng)根據(jù)環(huán)境條件做好通風(fēng)換氣設(shè)施，由于廚房用氣的工作間都有排煙罩，排煙罩的換氣量比較大，用氣時(shí)排煙罩都在排煙，可以不考慮灶間通風(fēng)的問(wèn)題。只是注意管道要密閉，防止非工作時(shí)間中毒。
Strengthen ventilation and do a good job of ventilation and air exchange facilities according to the environmental conditions. Since the kitchen gas workshops are equipped with smoke exhaust hoods, the ventilation capacity of smoke exhaust hoods is relatively large, and smoke exhaust hoods are used to exhaust smoke when using gas, so the problem of stove ventilation may not be considered. Just pay attention to the sealing of pipes to prevent poisoning during non working hours.
局部通風(fēng)換氣：對(duì)于存放液化氣罐或燃?xì)馊藨舻那闆r，主要控制設(shè)備的燃?xì)鈳?kù)房，做好防火墻，封閉燃?xì)庑孤┑目臻g，并設(shè)置排風(fēng)換氣設(shè)施，定時(shí)換氣，或人員進(jìn)人時(shí)開(kāi)啟換氣。
Local ventilation: for the storage of liquefied gas tanks or gas households, the gas warehouse of main control equipment shall be equipped with firewalls to close the space where gas leaks, and set up ventilation facilities to regularly ventilate, or open the ventilation when personnel enter.
通風(fēng)換氣：由于炭燒火鍋、炭火燒烤的餐廳內(nèi)煙氣比較大，為防止一氧化碳濃度超標(biāo)，店內(nèi)要通風(fēng)換氣。
Comprehensive ventilation: Due to the large smoke in the restaurants of charcoal hotpot and charcoal barbecue, the store should be fully ventilated to prevent the concentration of carbon monoxide from exceeding the standard.
在設(shè)要保證系統(tǒng)的性能，并且加大通風(fēng)換氣量，應(yīng)大于10次/小時(shí)。加大排風(fēng)量，排除產(chǎn)生的煙氣，用大量新鮮空氣使餐廳內(nèi)各處空氣清新。
The performance of the system shall be guaranteed during design, and the ventilation rate shall be increased to more than 10 times/hour. Increase the exhaust air volume, remove the smoke generated, and use a lot of fresh air to make the air in the restaurant fresh.
廚房排風(fēng)排系統(tǒng)處理方家如下
The kitchen exhaust system is handled as follows
依據(jù)廚房面積和具規(guī)劃來(lái)設(shè)計(jì)排煙長(zhǎng)度,怡帆排煙罩常規(guī)分為帯新風(fēng)尺す為寬度1450mm'高度600mm和不帶新風(fēng)1200mm高度600mm兩種;排煙罩普通比畫(huà)具長(zhǎng)度一邊多方200-300mm長(zhǎng)度。排煙材質(zhì)多為304不銹鋼,裝置底部標(biāo)高
The smoke exhaust length is designed according to the kitchen area and planning. Yifan smoke exhaust hood is generally divided into two types: width 1450mm 'height 600mm with fresh air ruler and height 600mm without fresh air 1200mm; The smoke exhaust hood is generally 200-300mm longer than the length of the painting tool. Smoke exhaust material is mostly 304 stainless steel, and the bottom elevation of the device
風(fēng)量設(shè)計(jì):排煙罩每米風(fēng)量常規(guī)依照2000m/h計(jì)算,風(fēng)量設(shè)計(jì)小油煙排不進(jìn)來(lái),飄散到大廳招致煙霧洋溢,工在房更是菔,所以設(shè)計(jì)風(fēng)量依據(jù)設(shè)計(jì)規(guī)范以外還要分離實(shí)踐工作經(jīng)歷來(lái)定
Air volume design: the air volume per meter of the smoke exhaust hood is generally calculated as 2000m/h. The air volume design is small and the lampblack cannot be discharged, which will cause smoke overflow when it wafts to the hall. The work in the room is even more important. Therefore, the design air volume is determined according to the practical work experience in addition to the design specifications
風(fēng)機(jī)選型:廚房排油煙風(fēng)機(jī)常規(guī)選型為怡明HTFC柜式心風(fēng)機(jī)或者CF4-82廚房專(zhuān)用風(fēng)機(jī)等型號(hào),風(fēng)量依據(jù)排煙罩微風(fēng)管長(zhǎng)度彎頭數(shù)量來(lái)設(shè)計(jì)風(fēng)量.風(fēng)速、全壓等主要參數(shù)。風(fēng)機(jī)的選型時(shí)十分關(guān)鍵的影響運(yùn)用效果,環(huán)音也是要思索的要素
Fan selection: The kitchen lampblack exhaust fan is generally selected as Yiming HTFC cabinet type heart fan or CF4-82 kitchen dedicated fan, and the air volume is designed according to the number of elbows in the smoke exhaust hood Wind speed, total pressure and other main parameters. The selection of fan is critical to the application effect, and ring sound is also an element to be considered
同房油煙凈化處置設(shè)備:上海市餐餐飲業(yè)注煙排放規(guī)范自2015年5月1日起開(kāi)端施行,不行合規(guī)范的不予開(kāi)業(yè)或者整改,所以選擇油煙凈化器是十分有必要的選擇
Fume purification and disposal equipment in the same room: The smoke injection emission specification of Shanghai catering industry has been implemented since May 1, 2015, and those that do not comply with the specification will not be opened for business or rectified, so it is very necessary to choose a fume purifier
畫(huà)房新風(fēng)也是十分重要的,沒(méi)有補(bǔ)風(fēng)會(huì)招致大廳的空調(diào)風(fēng)流向房經(jīng)過(guò)排風(fēng)排到室外,這樣會(huì)呈現(xiàn)空調(diào)負(fù)荷運(yùn)轉(zhuǎn),流費(fèi)能E。常規(guī)設(shè)計(jì)是排風(fēng)量的70-80%即印可,新風(fēng)風(fēng)機(jī)選用任音柜式風(fēng)機(jī)心風(fēng)機(jī)均可。在送風(fēng)口處加裝初效過(guò)濾器,對(duì)室外空氣能凈化預(yù)處置。
The fresh air in the painting room is also very important. If there is no air supplement, the air-conditioning air flow in the hall will be discharged to the room through the exhaust, which will show that the air-conditioning load is running, and the energy consumption will be E. The conventional design is 70-80% of the exhaust air volume, and the fresh air fan can be any cabinet type fan. A primary efficiency filter shall be installed at the air supply outlet to purify and pre treat the outdoor air.
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