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Air is a necessity in people's life. People will feel suffocated without air. The oxygen in the air is also the basic element to maintain people's life. Therefore, we should always maintain indoor ventilation to meet people's demand for oxygen, which is also the impact of ventilation pipe processing on people's life. But what quality problems are involved in the process of Jinan ventilation pipe processing?

通風管道翹角及彎頭視點禁絕

Ventilation pipe angle and elbow

①表現(xiàn)：矩形通風管道兩相對平面、兩端面不平行;折角不平直;對角線不相等;咬口不嚴。

① Performance: two relative planes and two ends of rectangular ventilation duct are not parallel; the angle is not straight; the diagonal is not equal; the bite is not tight.

②影響：會使通風管道連接受力不均勻，裝置后的通風管道不平直，法蘭盤墊片不嚴密，體系漏風，形成空調(diào)負荷損失，并且縮短使用壽命。

② Influence: it will make the ventilation pipe connection stress uneven, the ventilation pipe after the device is not straight, the flange gasket is not tight, the system air leakage, resulting in air conditioning load loss, and shorten the service life.

濟南通風管道

Jinan ventilation pipe

③原因：板下料放樣禁絕確;通風管道兩兩平行，相對面的板料長度和寬度不相等。

③ Causes: the setting out of plate cutting is strictly forbidden; the ventilation pipes are parallel, and the length and width of plate on opposite side are not equal.

④辦法：打開下料時，應對板料嚴格角方，對每片板料的長度、寬度以及查驗對角線，使它們的偏差控制在答應范圍內(nèi);下料后的板料，應將通風管道相對面的兩片板料重合查驗尺寸準確性。

④ Methods: when opening the blanking, the angle of the sheet should be strictly square, and the length, width and diagonal of each sheet should be checked, so that their deviation can be controlled within the allowable range; after blanking, the two sheets on the opposite side of the ventilation pipe should be overlapped to check the size accuracy.

由于廚房所在建筑物的格局以及廚房在建筑物中位置不同，有條件的廚房應由建筑物的集中空調(diào)系統(tǒng)進行有序送風。但目前所遇到的大部分情況是建筑物沒有設置廚房的送風系統(tǒng)。許多帶餐廳、廚房等的建筑物，僅設計了集中采暖系統(tǒng)而無集中空調(diào)系統(tǒng)。當廚房處于工作狀態(tài)時，排風系統(tǒng)投入運行，廚房內(nèi)處于負壓狀態(tài)，新風來源包括室外新風滲透和餐廳的空氣大量補入廚房。

Due to the different layout of the building where the kitchen is located and the different position of the kitchen in the building, the conditional kitchen should be orderly supplied by the building's central air conditioning system. But at present, most of the situation is that the building does not have a kitchen air supply system. Many buildings with restaurants and kitchens are only designed with central heating system but without central air conditioning system. When the kitchen is in the working state, the exhaust system is put into operation, and the kitchen is in the negative pressure state. The fresh air sources include outdoor fresh air infiltration and a large amount of restaurant air into the kitchen.