1) universal kitchen
通用厨房
1.
The author brings the concept of universal kitchen for the first time.
本论文建立在实际调查(调查问卷、市场调研、参观厨卫展览和厨房家务实际操作结合)的基础上,采用系统论的研究方法进行全面系统的研究,并提出通用厨房设计的概念。
2) Kitchen ventilation
厨房通风
1.
This paper states the problems and principles in kitchen ventilation design of large refectory according to their architecture characteristics.
大型食堂厨房通风设计出现问题有两方面:一是厨房工艺设计与通风设计配合不够及时,二是厨房排风系统、补风系统设置不够合理。
2.
Outlines local development in the design of resident kitchen ventilation, describes the structure, measurements, performance, costs and energy consumption of a ZRF system and a variable pressure system, and provides some proposals on design and construction concerned with kitchen ventilation of residential buildings.
介绍了当地住宅厨房通风设计的发展简况，比较了两种厨房共用排烟系统的构造、尺寸、性能、造价及能耗，对厨房通风设计和施工提出了建议。
3) commercial kitchen
商用厨房
1.
The discussion of the influence of the pattern how to introduce makeup air on air quality in commercial kitchen;
补风方式对商用厨房空气品质影响的探讨
2.
The control of air quality in commercial kitchen;
商用厨房空气品质的控制
3.
A commercial kitchen is a complicated environment where multiplecomponents of a ventilation & air condition system including hoodexhaust, conditioned air supply, and makeup air systems work togetherbut not in unison.
商用厨房是集排风、空调送风、补风于一体的多组分空调通风系统作用下的复杂热环境。
6) kitchen hatchet
厨房用斧
补充资料：厨房
1.做饭食的屋子。 2.借指厨师。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条