Restaurant exhaust air recovery type kitchen ventilation system and method based on air volume self-adaption

Abstract

The invention provides a restaurant exhaust air recovery type kitchen ventilation system and method based on air volume self-adaption. The system comprises a restaurant ventilation subsystem, a kitchen non-open fire area ventilation subsystem and an air path switching controller. A restaurant main exhaust pipe of the restaurant exhaust fan is connected with a restaurant first exhaust branch pipe and a restaurant second exhaust branch pipe, the restaurant first exhaust branch pipe is communicated into a public walkway of a kitchen non-open fire area, a second air valve is arranged on the restaurant first exhaust branch pipe, the restaurant second exhaust branch pipe is communicated to the outside, and a third air valve is arranged on the restaurant second exhaust branch pipe; the kitchen non-open-fire area fresh air fan and the kitchen non-open-fire area indoor fresh air pipe are communicated with the kitchen non-open-fire area, a first air valve is arranged on the kitchen non-open-fire area indoor fresh air pipe, and the first air valve, the second air valve, the third air valve and the restaurant fresh air fan are all connected with the air path switching controller. The invention relates to the technical field of building ventilation and air conditioning, and can solve the problems of energy waste and uneconomical system operation in the prior art.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of building ventilation and air conditioning, in particular to a restaurant exhaust air recycling type kitchen ventilation system and method based on air volume self-adaptation. BACKGROUND

[0002] In public buildings with kitchen and restaurant functions, the ventilation and air conditioning energy consumption of the kitchen and restaurant areas is huge. The kitchen area is usually divided into a cooking area (hot processing area) and a non-cooking area (such as rough processing, cutting and preparation, pastry, cold dishes, storage, etc.). Although the non-cooking area does not generate a large amount of waste heat, it still needs to set up a continuous mechanical exhaust and fresh air system to ensure hygiene, air quality and negative pressure requirements.

[0003] Currently, the common practice for kitchen and restaurant ventilation systems is as follows:

[0004] In the non-cooking area of the kitchen: an exhaust fan and a fresh air fan are independently set up. Fresh air is usually directly taken from the outside, and a large amount of air conditioning energy is consumed to cool or heat the fresh air in summer and winter.

[0005] In the restaurant area: an air conditioning, fresh air and exhaust system is independently set up. The exhaust air temperature of the restaurant is usually close to the indoor design temperature (usually 24-26℃), and the air quality is relatively good (mainly the gas exhaled by personnel, with no obvious pollutants), and this part of energy is usually directly discharged to the outside, causing energy waste.

[0006] The existing technology has the following defects:

[0007] Energy waste: the non-cooking area of the kitchen needs to consume energy to handle outdoor fresh air with higher or lower temperature, while the restaurant exhaust air with suitable temperature is directly discharged.

[0008] Un-economic system operation: even in the transition season or when the restaurant air conditioning is running, the fresh air fan in the non-cooking area still needs to be turned on, increasing the running time and energy consumption of the fresh air fan.

[0009] Therefore, it is necessary to provide a restaurant exhaust air recycling type kitchen ventilation system and method based on air volume self-adaptation, which can solve the problems of energy waste and un-economic system operation in the prior art. SUMMARY

[0010] The present application relates to the field of building ventilation and air conditioning, in particular to a restaurant exhaust air recycling type kitchen ventilation system and method based on air volume self-adaptation.

[0011] In order to achieve the above-mentioned purpose, the technical scheme of the present application is as follows:

[0012] The application discloses a restaurant exhaust recycling type kitchen ventilation system based on air volume self-adaption, which comprises a restaurant ventilation subsystem, a kitchen non-open fire area ventilation subsystem and an air path switching controller; the restaurant ventilation subsystem comprises a restaurant air conditioner, a restaurant exhaust fan and a restaurant fresh air fan; the kitchen non-open fire area ventilation subsystem comprises a kitchen non-open fire area fresh air fan and a kitchen non-open fire area exhaust fan; a restaurant main exhaust pipe of the restaurant exhaust fan is connected with a restaurant first exhaust branch pipe and a restaurant second exhaust branch pipe; the restaurant first exhaust branch pipe is communicated to a public walkway of the kitchen non-open fire area and is provided with a recycling exhaust port, and a second air valve is arranged on the restaurant first exhaust branch pipe; the restaurant second exhaust branch pipe is communicated to the outdoor and is provided with a restaurant outdoor exhaust port, and a third air valve is arranged on the restaurant second exhaust branch pipe; a kitchen non-open fire area indoor fresh air pipe of the kitchen non-open fire area fresh air fan is communicated to each functional room of the kitchen non-open fire area, and a first air valve is arranged on the kitchen non-open fire area indoor fresh air pipe; the first air valve, the second air valve, the third air valve and the restaurant fresh air fan are connected with the air path switching controller.

[0013] The restaurant first exhaust branch pipe is provided with a restaurant exhaust air volume detector, and the kitchen non-open fire area fresh air pipe is provided with a kitchen non-open fire area fresh air volume detector; the restaurant exhaust air volume detector and the kitchen non-open fire area fresh air volume detector are connected with the air path switching controller.

[0014] An air path switching control method of a restaurant exhaust recycling type kitchen ventilation system based on air volume self-adaption, which comprises the following steps.

[0015] Step 1: presetting a restaurant exhaust air volume Q1 and a required air supplement air volume Q2 of a kitchen non-open fire area in an air path switching controller; the air path switching controller detects a starting signal of a restaurant exhaust fan; if the restaurant exhaust fan is started, step 2 is executed; if the restaurant exhaust fan is not started, step 3 is executed.

[0016] Step 2: the air path switching controller determines an air supplement mode according to the restaurant exhaust air volume Q1 and the required air supplement air volume Q2 of the kitchen non-open fire area; if Q1 is greater than or equal to Q2, a full air supplement mode is adopted; if Q1 is less than Q2, a joint air supplement mode is adopted.

[0017] Step 3: a public air supplement mode, i.e. a conventional ventilation mode, is adopted.

[0018] In the full air supplement mode, the restaurant exhaust air volume Q1 is sufficient to meet all air supplement demands of the required air supplement air volume Q2 of the kitchen non-open fire area; and an air supplement flow process of the full air supplement mode is as follows.

[0019] Step 211: starting the restaurant exhaust fan and the restaurant fresh air fan;

[0020] Step 212: closing the kitchen non-open fire area fresh air fan and starting the kitchen non-open fire area exhaust fan;

[0021] Step 213: measure the exhaust air volume Q of the restaurant to the non-open fire area of the kitchen by the restaurant exhaust air volume detector in real time, and send the exhaust air volume Q of the restaurant to the non-open fire area of the kitchen to the air path switching controller;

[0022] Step 214: the air path switching controller controls the second air valve and the third air valve to open and controls the opening degree, so that the exhaust air volume Q of the restaurant to the non-open fire area of the kitchen is equal to the required air supplement volume Q2 of the non-open fire area of the kitchen, that is, Q=Q2, part of the exhaust air of the restaurant is introduced into the public corridor of the non-open fire area of the kitchen through the first exhaust air branch pipe of the restaurant, and the remaining air is discharged to the outdoor through the second exhaust air branch pipe of the restaurant.

[0023] In the combined air supplement mode, the exhaust air volume Q1 of the restaurant is insufficient to meet the requirement of the required air supplement volume Q2 of the non-open fire area of the kitchen, and outdoor fresh air needs to be additionally supplemented, and the air supplement process of the combined air supplement mode is as follows:

[0024] Step 221: turn on the restaurant exhaust fan and the restaurant fresh air fan;

[0025] Step 222: turn on the non-open fire area fresh air fan and the non-open fire area exhaust fan of the kitchen;

[0026] Step 223: the air path switching controller controls the second air valve to be completely opened and controls the third air valve to be completely closed, so as to ensure that all the exhaust air volume Q1 of the restaurant is recycled;

[0027] Step 224: the air path switching controller controls the first air valve to be opened and controls the opening degree, so that the non-open fire area fresh air fan of the kitchen supplements air to the non-open fire area of the kitchen through the indoor fresh air pipe of the non-open fire area of the kitchen, and the air supplement volume Q2-Q1 is measured by the non-open fire area fresh air volume detector.

[0028] In the combined air supplement mode, a frequency converter is installed on the non-open fire area fresh air fan of the kitchen, and the frequency converter is connected with the air path switching controller.

[0029] The air supplement process of the public air supplement mode is as follows:

[0030] Step 231: turn off the restaurant exhaust fan and the restaurant fresh air fan;

[0031] Step 232: turn on the non-open fire area fresh air fan and the non-open fire area exhaust fan of the kitchen;

[0032] Step 233: the air path switching controller controls the third air valve to be opened and the second air valve to be completely closed, so as to restore the mode of directly discharging the exhaust air of the restaurant to the outdoor.

[0033] Compared with the prior art, the present application has the following beneficial effects:

[0034] 1. The present application directly utilizes the temperature suitable restaurant exhaust as the make-up air of the non-open fire area of the kitchen, avoids the treatment of the outdoor fresh air of high temperature or low temperature in summer and winter, greatly reduces the air conditioning cold load and heat load of the non-open fire area of the kitchen, and saves the power consumption of the air conditioner. At the same time, through the adaptive control of the wind path switching controller based on the rated air volume parameters (Q1, Q2), the free restaurant exhaust energy is always preferentially and maximally utilized, and only when absolutely necessary, the kitchen non-open fire area fresh air fan is started or partially started, the maximization of energy saving is realized, and the significant energy saving advantage is obtained.

[0035] 2. The present application distinguishes and processes two cases of mismatch between the kitchen non-open fire area and the restaurant air volume, especially the design of the "combined make-up air mode", which ensures that the system can stably operate under any real condition, avoids the problem of negative pressure failure of the non-open fire area of the kitchen due to insufficient make-up air, and during the operation of the restaurant, the kitchen non-open fire area fresh air fan does not need to be started, which reduces the operation time and power consumption of the fan, and prolongs the service life of the equipment.

[0036] 3. The present application automatically judges and switches modes through preset logic based on rated air volume parameters (Q1, Q2), reduces manual intervention, and ensures the response speed and reliability and intelligence of the system.

[0037] 4. The present application only adds a wind valve and a wind path switching controller on the existing ventilation system, the modification is simple, the energy saving effect can be achieved under all working conditions, and the application prospect is broad. BRIEF DESCRIPTION OF DRAWINGS

[0038] The above and other objects, features and advantages of the present disclosure will become more apparent from the following detailed description of exemplary embodiments of the present disclosure taken in conjunction with the accompanying drawings, in which like reference characters refer to the like parts throughout the figures.

[0039] Figure 1 is a structural schematic view of the restaurant exhaust recycling type kitchen ventilation system based on air volume adaptation of the present application.

[0040] 1 kitchen non-open fire area indoor exhaust outlet, 2a kitchen non-open fire area indoor exhaust pipe, 2b kitchen non-open fire area outdoor exhaust pipe, 3 kitchen non-open fire area exhaust fan, 4 kitchen non-open fire area outdoor exhaust outlet, 5 kitchen non-open fire area indoor fresh air outlet, 6a kitchen non-open fire area indoor fresh air pipe, 6b kitchen non-open fire area outdoor fresh air pipe, 7 first air valve, 8 kitchen non-open fire area fresh air fan, 9 kitchen non-open fire area outdoor fresh air outlet, 10a kitchen non-open fire area air conditioner, 10b dining room air conditioner, 11 recycling exhaust outlet, 12a dining room first exhaust branch pipe, 12b dining room second exhaust branch pipe, 12c dining room main exhaust pipe, 12d dining room indoor exhaust pipe, 13a second air valve, 13b third air valve, 14 dining room exhaust fan, 15 dining room outdoor exhaust outlet, 16 dining room indoor exhaust outlet, 17 dining room indoor fresh air outlet, 18a dining room indoor fresh air pipe, 18b dining room outdoor fresh air pipe, 19 dining room fresh air fan, 20 dining room outdoor fresh air outlet, 21 dining room exhaust air volume detector, 22 kitchen non-open fire area fresh air volume detector. DETAILED DESCRIPTION

[0041] The wind volume self-adaptive based dining room exhaust recycling type kitchen ventilation system and method will be further described in detail below in combination with the accompanying drawings and specific embodiments. The advantages and features of the present application will be more apparent according to the following description and claims. It should be noted that the drawings are all in a very simplified form and all use non-precise proportions, only for the purpose of facilitating and clarifying the purpose of assisting in the description of the embodiments of the present application.

[0042] Please refer to the accompanying drawings Figure 1 A wind volume self-adaptive based dining room exhaust recycling type kitchen ventilation system, comprising a dining room ventilation subsystem, a kitchen non-open fire area ventilation subsystem and a wind path switching controller (not shown in the figure); the dining room ventilation subsystem comprises a dining room air conditioner 10b, a dining room exhaust fan 14 and a dining room fresh air fan 19, the kitchen non-open fire area ventilation subsystem comprises a kitchen non-open fire area fresh air fan 8 and a kitchen non-open fire area exhaust fan 3; the dining room main exhaust pipe 12c of the dining room exhaust fan 14 is connected to the dining room first exhaust branch pipe 12a and the dining room second exhaust branch pipe 12b through a tee pipe, the dining room first exhaust branch pipe 12a is communicated to the public walkway of the kitchen non-open fire area and is provided with a recycling exhaust outlet 11, and the dining room first exhaust branch pipe 12a is provided with a second air valve 13a, the dining room second exhaust branch pipe 12b is communicated to the outdoor and is provided with a dining room outdoor exhaust outlet 15, and the dining room second exhaust branch pipe 12b is provided with a third air valve 13b; the kitchen non-open fire area indoor fresh air pipe 6a of the kitchen non-open fire area fresh air fan 8 is communicated to each functional room (such as rough processing area, cutting and mixing area, main and auxiliary food storage, pastry room, cold dish room, etc.) of the kitchen non-open fire area, and the kitchen non-open fire area indoor fresh air pipe 6a is provided with a first air valve 7, the first air valve 7, the second air valve 13a, the third air valve 13b and the dining room fresh air fan 19 are all connected to the wind path switching controller.

[0043] The outdoor side air exhaust port of the kitchen non-open fire area exhaust fan 3 is connected to the outside through the kitchen non-open fire area outdoor exhaust pipe 2b via the kitchen non-open fire area outdoor exhaust port 4, and the indoor side air exhaust port of the kitchen non-open fire area exhaust fan 3 is connected to each functional room in the kitchen non-open fire area through the kitchen non-open fire area indoor exhaust pipe 2a, which is the conventional arrangement of the kitchen non-open fire area exhaust structure, and will not be described here.

[0044] The outdoor side fresh air port of the kitchen non-open fire area fresh air fan 8 is connected to the outside through the kitchen non-open fire area outdoor fresh air pipe 6b via the kitchen non-open fire area outdoor fresh air port 9, and the indoor side fresh air port of the kitchen non-open fire area fresh air fan 8 is connected to each functional room in the kitchen non-open fire area through the kitchen non-open fire area indoor fresh air pipe 6a via the kitchen non-open fire area indoor fresh air port 5, which is the conventional arrangement of the kitchen non-open fire area fresh air structure, and will not be described here. The first air valve 7 is installed on the kitchen non-open fire area indoor fresh air pipe 6a, which is used to control the amount of outdoor fresh air directly introduced into the kitchen non-open fire area as the fresh air, so as to reduce the energy consumption of the kitchen non-open fire area ventilation subsystem.

[0045] The outdoor side air exhaust port of the restaurant exhaust fan 14 is provided with two paths, one of which is connected to the outside through the restaurant second exhaust branch pipe 12b via the restaurant outdoor air exhaust port 15, which is the conventional arrangement of the restaurant exhaust structure, and will not be described here; the other of which is connected to the public walkway in the kitchen non-open fire area through the restaurant first exhaust branch pipe 12a via the recycled air exhaust port 11, so as to introduce the exhaust air of the restaurant into the kitchen non-open fire area, reduce the amount of outdoor fresh air directly introduced into the kitchen non-open fire area as the fresh air, and solve the problems of energy waste and uneconomic system operation in the prior art. The indoor side air exhaust port of the restaurant exhaust fan 14 is connected to the restaurant through the restaurant indoor exhaust pipe 12d via the restaurant indoor air exhaust port 16, which is the conventional arrangement of the restaurant exhaust structure, and will not be described here.

[0046] The outdoor side fresh air port of the restaurant fresh air fan 19 is connected to the outside through the restaurant outdoor fresh air pipe 18b via the restaurant outdoor fresh air port 20, and the indoor side fresh air port of the restaurant fresh air fan 19 is connected to the restaurant through the restaurant indoor fresh air pipe 18a via the restaurant indoor fresh air port, which is the conventional arrangement of the restaurant fresh air structure, and will not be described here.

[0047] Preferably, the air path switching controller can adopt the existing PLC controller or DDC controller, which has preset the rated parameters of the restaurant exhaust air volume Q1 and the required fresh air volume Q2 of the kitchen non-open fire area. In actual operation, first, the restaurant fresh air fan 19 is detected.

[0048] The restaurant first exhaust branch pipe 12a is provided with the restaurant exhaust air volume detector 21, and the restaurant exhaust air volume detector 21 is connected to the air path switching controller.

[0049] The kitchen non-open fire area fresh air pipe 6a is provided with a kitchen non-open fire area fresh air volume detector 22, and the kitchen non-open fire area fresh air volume detector 22 is connected with the air path switching controller.

[0050] Preferably, the restaurant exhaust air volume detector 21 and the kitchen non-open fire area fresh air volume detector 22 can adopt the air volume sensor of the prior art, and the specification and model of the sensor can be adaptively selected according to the actual use requirement.

[0051] Please refer to the accompanying drawings Figure 1 A kind of air path switching control method of restaurant exhaust air recovery type kitchen ventilation system based on air volume self-adaption, comprising the following steps:

[0052] Step 1: preset the restaurant exhaust air volume Q1 and the required air supplement volume Q2 of kitchen non-open fire area in the air path switching controller, the air path switching controller detects the starting signal of restaurant exhaust fan 14, and the restaurant exhaust fan 14 is started, then step 2 is executed, if the restaurant exhaust fan 14 is not started, then step 3 is executed.

[0053] Step 2: the air path switching controller determines the air supplement mode according to the restaurant exhaust air volume Q1 and the required air supplement volume Q2 of kitchen non-open fire area, if Q1≥Q2, full air supplement mode is adopted, if Q1<Q2, joint air supplement mode is adopted.

[0054] In full air supplement mode, the restaurant exhaust air volume Q1 is sufficient to meet the required air supplement volume Q2 of kitchen non-open fire area, and the air supplement flow of the full air supplement mode is:

[0055] Step 211: open the restaurant exhaust fan 14 and the restaurant fresh air fan 19.

[0056] Step 212: close the kitchen non-open fire area fresh air fan 8, and open the kitchen non-open fire area exhaust fan 3.

[0057] Step 213: the restaurant exhaust air volume Q to the kitchen non-open fire area is measured in real time by the restaurant exhaust air volume detector 21, and the restaurant exhaust air volume Q to the kitchen non-open fire area is sent to the air path switching controller.

[0058] Step 214: the air path switching controller controls the second air valve 13a and the third air valve 13b to open and controls the opening degree, so that the restaurant exhaust air volume Q to the kitchen non-open fire area is equal to the required air supplement volume Q2 of kitchen non-open fire area, that is, Q=Q2, part of the air volume discharged from the restaurant is introduced into the public walkway of kitchen non-open fire area through the recycling exhaust port 11 of the first exhaust branch pipe 12a of the restaurant, and the remaining air volume is discharged to the outside through the second exhaust branch pipe 12b of the restaurant, so as to maintain the negative pressure of the kitchen non-open fire area.

[0059] The second air valve 13a and the third air valve 13b are reversely adjusted by the air path switching controller, and the sum of the opening degrees is maintained as 100% to realize the uniform control of the air volume of the first restaurant exhaust branch pipe 12a and the second restaurant exhaust branch pipe 12b.

[0060] The air flow path of the full compensation air mode is that the restaurant exhaust air with suitable temperature (about 26℃) and relatively clean is guided to the public aisle of the kitchen non-open fire area through the first restaurant exhaust branch pipe 12a, is diffused through the aisle penetration and the door hole, is naturally compensated into each non-open fire functional room (such as the rough processing area, the cutting and preparation area, etc.), and is finally exhausted by the kitchen non-open fire area exhaust fan 3 in each functional room. The full compensation air mode utilizes the required negative pressure compensation principle of the kitchen non-open fire area, and the air volume of the remaining part of the restaurant is directly exhausted to the outdoor through the second restaurant exhaust branch pipe 12b.

[0061] In the combined compensation air mode, the restaurant exhaust air volume Q1 is insufficient to meet the requirement of the required compensation air volume Q2 of the kitchen non-open fire area, and outdoor fresh air needs to be additionally compensated. The compensation air flow process of the combined compensation air mode is as follows:

[0062] Step 221: the restaurant exhaust fan 14 and the restaurant fresh air fan 19 are started.

[0063] Step 222: the kitchen non-open fire area fresh air fan 8 and the kitchen non-open fire area exhaust fan 3 are started.

[0064] Step 223: the air path switching controller controls the second air valve 13a to be completely opened and controls the third air valve 13b to be completely closed, so as to ensure that the restaurant exhaust air Q1 is all recycled. The compensation air volume Q2-Q1 is measured by the kitchen non-open fire area fresh air volume detector 22.

[0065] Step 224: the air path switching controller controls the first air valve 7 to be opened and controls the opening degree, so that the kitchen non-open fire area fresh air fan 8 compensates the air to the kitchen non-open fire area through the kitchen non-open fire area indoor fresh air pipe 6a, and the compensation air volume is Q2-Q1.

[0066] Under the condition that the restaurant exhaust air volume Q1 is all recycled, only the difference air volume needs to be compensated to the kitchen non-open fire area through the kitchen non-open fire area fresh air fan 8, so that the energy consumption of the kitchen non-open fire area ventilation subsystem is greatly saved.

[0067] The air flow path of the combined make-up air mode is: total make-up air of the kitchen non-open fire area = total exhaust air of the restaurant + make-up air of the kitchen non-open fire area fresh air machine 8 - Q1, the temperature is appropriate (about 26℃), the exhaust air of the restaurant is relatively clean, and the exhaust air is guided to the public walkway of the kitchen non-open fire area through the first exhaust air branch pipe 12a of the restaurant, diffused through the walkway penetration and the door hole, and naturally supplemented into each functional room (such as the rough processing area and the cutting and preparation area) of each kitchen non-open fire area, and finally exhausted by the kitchen non-open fire area exhaust air machine 3 in each functional room, which utilizes the principle of negative pressure make-up air required by the kitchen non-open fire area.

[0068] Preferably, in the combined make-up air mode, a frequency converter can also be installed on the kitchen non-open fire area fresh air machine 8, and the frequency converter is connected with the air path switching controller.

[0069] The working frequency of the frequency converter is controlled by the air path switching controller, so as to accurately control the make-up air amount of the kitchen non-open fire area fresh air machine 8 into the kitchen non-open fire area, and replace the function of the first air valve 7.

[0070] Step 3: adopt the public make-up air mode, that is, the conventional ventilation mode.

[0071] The make-up air flow of the public make-up air mode is:

[0072] Step 231: turn off the restaurant exhaust air machine 14 and the restaurant fresh air machine 19.

[0073] Step 232: turn on the kitchen non-open fire area fresh air machine 8 and the kitchen non-open fire area exhaust air machine 3.

[0074] Step 233: the air path switching controller controls the third air valve 13b to be opened and the second air valve 13a to be completely closed, so as to restore the mode of directly exhausting air of the restaurant to the outdoor.

[0075] The above description is only a description of the preferred embodiments of the present application, and does not limit the scope of the present application in any way. Any modification and change made by a person skilled in the art according to the above disclosure is within the protection scope of the claims.

Claims

1. A restaurant exhaust air recycling type kitchen ventilation system based on wind volume self-adaptation, characterized in that, The system comprises a restaurant ventilation subsystem, a kitchen non-open fire area ventilation subsystem, and a ventilation path switching controller; the restaurant ventilation subsystem comprises a restaurant air conditioner (10b), a restaurant exhaust fan (14), and a restaurant fresh air fan (19), and the kitchen non-open fire area ventilation subsystem comprises a kitchen non-open fire area fresh air fan (8) and a kitchen non-open fire area exhaust fan (3); a restaurant main exhaust pipe (12c) of the restaurant exhaust fan (14) is connected to a restaurant first exhaust branch pipe (12a) and a restaurant second exhaust branch pipe (12b); the restaurant first exhaust branch pipe (12a) is connected to a public walkway in the kitchen non-open fire area and is provided with a recovery exhaust port (11); the restaurant first exhaust branch pipe (12a) is provided with a second air valve (13a); the restaurant second exhaust branch pipe (12b) is connected to the outside and is provided with a restaurant outdoor exhaust port (15); and the restaurant second exhaust branch pipe (12b) is provided with a third air valve (13b); a kitchen non-open fire area indoor fresh air pipe (6a) of the kitchen non-open fire area fresh air fan (8) is connected to each functional room in the kitchen non-open fire area, and the kitchen non-open fire area indoor fresh air pipe (6a) is provided with a first air valve (7); the first air valve (7), the second air valve (13a), the third air valve (13b), and the restaurant fresh air fan (19) are connected to the ventilation path switching controller. The restaurant first exhaust branch pipe (12a) is provided with a restaurant exhaust air volume detector (21), and the kitchen non-open fire area fresh air pipe (6a) is provided with a kitchen non-open fire area fresh air volume detector (22); the restaurant exhaust air volume detector (21) and the kitchen non-open fire area fresh air volume detector (22) are connected to the ventilation path switching controller.

2. The wind volume adaptive based restaurant exhaust air recycling type kitchen ventilation system according to claim 1, wherein, The method comprises the following steps:

3. A method for switching the air path of the restaurant exhaust air recovery type kitchen ventilation system based on the wind volume self-adaption according to claim 2, characterized in that, Step 1: presetting a restaurant exhaust air volume Q1 and a required fresh air volume Q2 of the kitchen non-open fire area in the ventilation path switching controller; detecting a starting signal of the restaurant exhaust fan (14); if the restaurant exhaust fan (14) is started, executing step 2; if the restaurant exhaust fan (14) is not started, executing step 3; Step 2: determining a fresh air mode according to the restaurant exhaust air volume Q1 and the required fresh air volume Q2 of the kitchen non-open fire area; if Q1≥Q2, adopting a full fresh air mode; if Q1 Step 3: adopting a common fresh air mode, i.e., a conventional ventilation mode. In the full fresh air mode, the restaurant exhaust air volume Q1 is sufficient to meet all fresh air requirements of the required fresh air volume Q2 of the kitchen non-open fire area; and the fresh air flow process of the full fresh air mode is as follows:

4. The air path switching control method according to claim 3, characterized in that, Step 211: starting the restaurant exhaust fan (14) and the restaurant fresh air fan (19); Step 212: closing the kitchen non-open fire area fresh air fan (8) and starting the kitchen non-open fire area exhaust fan (3); Step 213: measuring a restaurant exhaust air volume Q to the kitchen non-open fire area in real time through the restaurant exhaust air volume detector (21) and sending the restaurant exhaust air volume Q to the ventilation path switching controller. ​ Step 214: The air path switching controller controls the second air valve (13a) and the third air valve (13b) to open and controls the opening degree, so that the exhaust air amount Q of the hall to the kitchen non-open fire area is equal to the required air supplement amount Q2 of the kitchen non-open fire area, that is, Q=Q2, and part of the air discharged from the restaurant is introduced into the public walkway of the kitchen non-open fire area through the first exhaust air branch pipe (12a) of the restaurant and the recovery exhaust air port (11), and the remaining air is discharged to the outdoor through the second exhaust air branch pipe (12b) of the restaurant.

5. The air path switching control method according to claim 3, characterized in that, In the combined air supplement mode, the exhaust air amount Q1 of the restaurant is insufficient to meet the requirement of the required air supplement amount Q2 of the kitchen non-open fire area, and outdoor fresh air needs to be additionally supplemented, and the air supplement process of the combined air supplement mode is as follows: Step 221: Turn on the restaurant exhaust fan (14) and the restaurant fresh air fan (19); Step 222: Turn on the kitchen non-open fire area fresh air fan (8) and the kitchen non-open fire area exhaust fan (3); Step 223: The air path switching controller controls the second air valve (13a) to completely open and controls the third air valve (13b) to completely close, so as to ensure that all the exhaust air amount Q1 of the restaurant is recycled; Step 224: The air path switching controller controls the first air valve (7) to open and controls the opening degree, so that the kitchen non-open fire area fresh air fan (8) supplements air to the kitchen non-open fire area through the kitchen non-open fire area indoor fresh air pipe (6a), and the air supplement amount Q2-Q1 is measured by the kitchen non-open fire area fresh air flow detector (22).

6. The air path switching control method according to claim 3 or 5, characterized in that, In the combined air supplement mode, a frequency converter is installed on the kitchen non-open fire area fresh air fan (8), and the frequency converter is connected with the air path switching controller.

7. The air path switching control method according to claim 3, characterized in that, The air supplement process of the public air supplement mode is as follows: Step 231: Turn off the restaurant exhaust fan (14) and the restaurant fresh air fan (19); Step 232: Turn on the kitchen non-open fire area fresh air fan (8) and the kitchen non-open fire area exhaust fan (3); Step 233: The air path switching controller controls the third air valve (13b) to open and controls the second air valve (13a) to completely close, so as to restore the mode of directly discharging air from the restaurant to the outdoor.

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