Teppanyaki restaurant reasonable smoke exhaust pipe planning

Teppanyaki grill equipment has the characteristics of no assembly, no disassembly, integration, integration, etc., especially mobile teppanyaki equipment, built-in fan, smoke oil purification and other systems, where to go where is very convenient. However, other hibachi grill equipment cannot be like mobile teppanyaki equipment, so its exhaust pipe still needs to be installed. Usually teppanyaki table equipment is installed near the exterior wall and hibachi equipment in the center of the restaurant, with a certain distance from the outer wall.

The first case is close to the external wall. In this case, the exhaust pipe of the equipment can be discharged to the top of the building along the external wall surface, and can be directly discharged if conditions permit.

The second method is installed in the center of the restaurant. There are three ways to install the device from the outer wall:

1. The exhaust pipe extends along the inner wall to the ceiling layer, and is connected to the pipe well or connected to the main exhaust pipe for discharge.

2. Breaking through the barrier between the primary layer of the ceiling and the upper floor, so that the exhaust pipe extends between the primary ceiling layer and the upper floor, and then to the pipe well or the main exhaust pipe for discharge.

3, similar to the second, but one is extended to the ceiling layer, one is extended to the upper level of the pad, the same is connected to the pipe well or connected to the main exhaust pipe for discharge.

Four conditions for the installation of smoke exhaust pipes, teppanyaki restaurant operators can make specific plans according to the orientation of each teppanyaki equipment and the restaurant plan, select the most suitable device method, make the restaurant planning more reasonable, and make the restaurant The benefits are even greater.

The flue gas of the teppanyaki grill equipment is divided into two types: upper exhaust and lower exhaust:

1. The upper exhaust equipment is equipped with a range hood above the teppanyaki equipment. The exhaust system is suitable for use in the kitchen of the restaurant. The chef cooks the dishes and serves them to the customers. Not suitable for chefs to face-to-face with customers.

2. The lower exhaust equipment is equipped with a lampblack purifier and a smoke exhaust fan inside the teppanyaki equipment. Discharge the exhaust pipe of the equipment along the outer wall to the top of the building. This method of smoke extraction is suitable for private dining rooms, self-service teppanyaki restaurants, etc. The chef meets the guests face-to-face, cooking dishes on the spot and displaying the cooking.