Shared oil smoke emission vertical pipe system and control method thereof

Abstract

The invention relates to a shared oil smoke emission vertical pipe system and a control method thereof. The shared oil smoke emission vertical pipe system comprises a controller, oil smoke exhausters, frequency convertors, an oil smoke emission vertical pipe and a plurality of oil smoke emission horizontal pipe assemblies. Oil smoke emission horizontal pipes are connected with the oil smoke emission vertical pipe through electric air valves. Starting switches and actuators are all electrically connected with the controller. The electric air valves are connected with one ends of constant air volume valves. The other ends of the constant air volume valves are connected with the oil smoke emission horizontal pipes. The oil smoke exhausters are connected with the controller through the frequency convertors. The starting switches are used for sending starting signals to the controller. The controller is used for controlling the electric air valves to open after receiving the starting signals, and the running air volumes of the oil smoke exhausters are controlled through the frequency convertors. According to the shared oil smoke emission vertical pipe system, the oil smoke emission vertical pipe is shared by the oil smoke emission horizontal pipe assemblies, and through controlling of the controller and the frequency convertors over the oil smoke exhausters, the oil smoke emission requirements for the oil smoke emission vertical pipe shared by the oil smoke emission horizontal pipe assemblies are met, and full-automatic intelligent control is achieved.

Description

technical field [0001] The invention relates to the technical field of kitchen oil fume exhaust, in particular to a shared oil fume exhaust standpipe system and a control method thereof. Background technique [0002] The kitchen in the catering industry must be under negative pressure conditions. Generally, the negative pressure value is about 5 to 10pa. Generally, there are multiple catering kitchens, especially in multi-storey hotels or large commercial complexes. Usually, each floor has a separate There is a kitchen, because the interior space of the building is very compact, and there are many kitchen equipment and pipelines, and at the same time, it is limited by height. If the oil fume exhaust treatment is carried out separately for each kitchen in the past, it will often cause waste of high-value space, so usually Centralized fume discharge treatment is adopted from the roof. However, there is no suitable equipment and measures on the market to realize fully automatic...

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Problems solved by technology

[0002] The kitchen in the catering industry must be under negative pressure conditions. Generally, the negative pressure value is about 5 to 10pa. Generally, there are multiple catering kitchens, especially in multi-storey hotels or large commercial complexes. Usually, each floor has a separate There is a kitchen, because the interior space of the building is very compact, and there are many kitchen equipment and pipelines, and at the same time, it is limited by height. If the oil fume exhaust treatment is carried out separately for each kitchen in the past, it will often cause waste of high-value space, so usually Centralized fume discharge treatment is adopted from the roof. However, there is no suitable equipment and measures in the market to realize fully automatic and intelligent control of the common fume exhaust pipe method of multiple kitchens.

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