The common kitchen water supply and drainage facilities map drawn by the kitchen designer is a connection design diagram, which explains the requirements of the kitchen equipment and process requirements for the water supply and drainage facilities to the design department and the construction department in a schematic manner.
1. Design preparation work
The kitchen design is a continuous design that faces the design drawings of the design institute or the reality of the expansion and reconstruction project. The following work should be done:
(1) Determine the location, pipe diameter and flow rate of the inlet and outlet pipes of the upper and lower water through site survey;
(2) Statistics on the flow rate and equipment characteristics of the water supply and discharge equipment, so that the flow of water in the upper and lower waters is in mind;
(3) Inspect the indoor and outdoor sewer lines, measure the elevation of the sewer line, and the indoor and outdoor elevation differences, and prepare for the calculation of the slope of the sewer;
(4) Investigate the surrounding environment and find the location where the grease trap can be designed.
2, conceive the pipeline trend
There are many water supply and drainage pipes in the kitchen, and it is necessary to cover the installation. It is necessary to consider the pipeline direction. Especially for the down pipe, it is necessary to consider shortening the distance, reducing the detour and calculating the slope of the launching water. Conceive the pipeline direction according to the kitchen equipment layout drawing and minimize the space conflict with other auxiliary facilities. For example, with heating, fire protection, and air-conditioning pipelines, it is necessary to have a clear spatial relationship and eliminate conflicts with installation of other facilities.
3, calculate the flow of water
According to the business plan and kitchen equipment, count the number of people eating, the number of employees, equipment water consumption, displacement, fire protection, water landscape greening and other water facilities, calculate water consumption, and review the guarantee capacity of existing facilities. If the water is not enough, the pipelines and pipe diameters need to be increased to ensure that the kitchen water supply facilities meet the operational needs.
4, system item by item calculation
The kitchen has calculations for water supply, displacement, sewage slope, pipeline diameter, grease trap size, spare water tank, etc. According to the layout drawings and specific requirements of the field equipment, it must be calculated one by one. It can also be calculated in software, a summary list for drawing use and archiving of archives.
5, draw construction drawings
Draw all the water supply and drainage pipeline connection items onto the drawings and put forward technical requirements for the construction.
6. Submit review, technical coordination
Submit drawings of the design plan for review by the competent authority, coordinate technical solutions, and eliminate construction conflicts.
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