归纳总结了公共厨房风量平衡措施和通风量的确定方法,提出了热湿地区和干热地区公共厨房新风机组送风参数和冷热量的计算方法,以及室温控制措施,比较了新风机组干工况运行时可承担的热湿负荷与室内热湿负荷的估算值,验证了该计算方法的可行性。 The methods for determining the air volume balance and ventilation volume in public kitchens were summarized, and the air supply parameters and cold calorie calculation methods for the new air units in public kitchens in hot and humid areas and dry heat areas were proposed, as well as the room temperature control measures. The feasibility of the calculation method is verified by the heat and moisture load that can be assumed during operation and the estimated value of the indoor heat and moisture load.