High altitude emission scheme for cooking fume purification

The volatile oil, organic substance, and other products produced by heat, decomposition, or rupture in cooking and processing. A mixture of gases, solids and liquids produced by cooking oil and food through a series of reactions at high temperatures, commonly known as soot. Soot mainly consists of organic compounds such as alkanes, fats, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatic hydrocarbons and mutant sources. It also has great harm to the public health and human health. Have a certain impact on oil fume the lungs and respiratory tract of human body; in the presence of smoke can cause genetic material of the cell toxicity of different biological effects, performance is the mutation of carcinogenicity, reduce the body's immune function.
Two, the calculation of cooking fume exhaust emissions
According to the design standard of the kitchen ventilation standard, the fume hood shall be installed above the cooking utensils, and the ventilation volume shall be designed according to the wind speed of the hood section 0.5-0.7m/s.
According to Q=3600V S
Q: m /h V fand smoke - m/s: S: section wind smoke collecting section - square meters
The sectional wind speed is designed according to 0.6, that is to say, the smoke exhaust volume of the smoke hood is every square meter
Q=3600 * 0.6 * 1 =2160 m fand /h