本文概述了与商业厨房正常运行的排气系统的设计和运行相关的考虑因素和要求。它包括空气质量、节能、空气污染控制、卫生和消防安全等主题。讨论了各种烹饪设备必要和适当排气量的确定。详细介绍了热回收的潜力，以及相关技术的描述。引文:研讨会，ASHRAE交易，第95卷，pt。1989年，芝加哥

This paper outlines those considerations and requirements that are pertinent to the design and operation of a properly functioning exhaust system for a commercial kitchen. It embraces such subjects as air quality, energy conservation, air pollution control, sanitation, and fire safety. Determination of necessary and appropriate exhaust air volumes for various items of cooking equipment is discussed. The potential for heat recovery is detailed, together with a description of the technology involved.