Displacement ventilation system with celling mounted diffusers in a gas commercial kitchen

被引：0

作者：

Okuda A. ^{[1
]}

Kondo Y. ^{[2
]}

Yoshino H. ^{[3
]}

Yamashita S. ^{[4
]}

Kawazoe T. ^{[1
]}

机构：

[1] Tokyo Gas Co., Ltd.

[2] Dept. of Architecture, Tokyo City University

[3] Dept. of Architecture, Nippon Institute of Technology

来源：

Journal of Environmental Engineering (Japan) | 2018年 / 83卷 / 752期

关键词：

CFD simulation; Commercial kitchen; Displacement ventilation; Field measurement; Thermal comfort;

D O I：

10.3130/aije.83.839

中图分类号：

学科分类号：

摘要：

Low-radiative/concentrated-exhaust cooking equipment has been developed to improve waking environment in commercial gas kitchens. It is also recognized that the displacement ventilation system (hereafter Dis. V system) is suitable for commercial kitchen because Dis. V system does not disturb thermal plume above cooking equipment and keeps hood capture efficiency high. In Ulis research, computational fluid dynamics is applied and the efficiency of them are discussed. Field measurement of Hiermal condition and airflow visualization were carried out. The results show that this system forms proper thermal condition. © 2018 Architectural Institute of Japan. All rights reserved.

引用

页码：839 / 849

页数：10

共 17 条

[1]

Kondo Y., Et al., Particle size distribution and aerosol dynamics of oil mist in commercial kitchens, Journal of Environmental Engineering (Transactions of ALT), 76, 664, pp. 547-554, (2011)

[2]

Actual Condition Survey Report on Commercial Kitchen Equipment, (2017)

[3]

Kotani H., Yamanaka T., Et al., Performance of canopy hood and radiative heat generation from low-radiation cooking equipment with concentrated exhaust chimney, Transactions of the Society of Heating, Air-conditioning and Sanitary Engineers of Japan, 37, 181, pp. 1-9, (2012)

[4]

Kurabuchi T., Et al., Effectiveness of thermal environment and energy saving of commercial kitchen which adopted low radiation cooking equipment: Part 1 outline of investigation and measurement of hood efficiency, Techinical Papers of Annual Meeting the Society of Heating, Air-conditioning and Sanitary Engineers of Japan, pp. 1961-1964, (2011)

[5]

Hori T., Kurabuchi T., Et al., Study on capture efficiency of exhaust range hood in a commercial kitchen, Summaries of Technical Papers of Annual Meeting, Architectural Institute of Japan, Environmental Engineering-II, pp. 613-614, (2015)

[6]

Yamanaka T., Kotani H., Et al., Capture and containment mechanism of local exhaust hood in commercial kitchen. (Part 10) calculation of capture efficiency and containment efficiency, Techinical Papers of Annual Meeting the Society of Heating, Air-conditioning and Sanitary Engineers of Japan, pp. 73-76, (2016)

[7]

Yamanaka T., Et al., CED analysis of commercial kitchen using low-radiation cooking equipment with concentrated exhaust chimney: Part 1. Boundary conditions based on measured data and CED analysis of capture efficiency transactions of the society of heating, Air-conditioning and Sanitary Engineers of Japan, 37, 186, pp. 13-21, (2012)

[8]

Funado M., Kurabuchi T., Et al., Study on capture efficiency under the turbulence environment in commercial kitchen part2 experiment of capture efficiency under the turbulence environment, Summaries of Technical Papers of Annual Meeting, Architectural Institute of Japan, Environmental Engineering-II, pp. 623-624, (2013)

[9]

Kondo Y., Et al., Study on displacement ventilation system in an electrical commercial kitchen, Journal of Environmental Engineering (Transactions of AIJ), 77, 676, pp. 418-419, (2012)

[10]

Ogita S., Kondo Y., Et al., Experiments and CED simulations on displacement ventilation system with ceiling supply outlet: Study on displacement ventilation system in commercial kitchens (Part 1), Journal of Environmental Engineering (Transactions of AIJ), 73, 628, pp. 759-766, (2008)

← 1 2 →