The formation principle of the type selection and the food and smoke of the low air purifier
Uptime:2017/6/9 10:20:59 The author:admin
1. The formation of food and tobacco smoke
Cooking, processing of volatile oils, organic compounds and other heating decomposition or breakdown products. It's cooking oil and food
A mixture of gases, solids, and liquids produced at high temperatures, commonly known as lampblack. Oil smoke mainly has alkanes, fat
The organic compounds such as f, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatic and mutant sources. Influence social public
There are also great risks to the health of the human body. Soot has a certain effect on the lungs and respiratory tract of human body. oil
There are cytogenetic toxic substances which can cause different biological effects. The expression is carcinogenic mutagenicity and lower body immunity
Immune function.
2. Calculation of smoke emission from food and beverage
According to the standard of kitchen ventilation standard, the smoke cover should be installed on the top of the cooking utensils
Speed 0.5-0.7 m/s design.
According to the Q = 3600 v. S
Q: exhaust quantity - m after/h V: section wind speed - m/s s: set smoke section - ㎡
The wind speed of the cross section is designed by 0.6, i.e. the smoke mask section of each square meter is the quantity of smoke
Q = 3600 * 0.6 * 1 = 2160 m after/h