Natural Ventilation Performance in Kitchens with Transoms Replaced with Porous Screens (original) (raw)
Related papers
A Study on Developing Ventilation in Restaurants in Re-purposed Row Houses
Applied Environmental Research, 2019
The building ventilation of seventy-seven row houses in eight districts in Chiang Mai province of Thailand was surveyed and investigated. A typical row house re-purposed as a restaurant refers to a 3.5 m high space with two stoves in the front of the building and a closed rear area to serve as storage. As a base-case, restaurants had an average capacity of 24 customers in the dining area. Measurements of internal air quality of a selected restaurant were conducted in the summer season of 2015 and 2017, and the results revealed average air temperatures of 36°C and 33°C, relative humidity values of 46% and 33%, and air speed values of 0.28 m s-1 and 0.10 m s-1, respectively. The Computerised Fluid Dynamics (CFD) and the Center for the Built Environment (CBE) thermal comfort tool were used to simulate the efficiency of current and proposed ventilation techniques and also analyse thermal comfort conditions for each scenario. Low-cost cooling techniques of air speed and humidity adjustme...
CFD analysis for a ventilation system of a kitchen
8TH BRUNEI INTERNATIONAL CONFERENCE ON ENGINEERING AND TECHNOLOGY 2021
A ventilation system of a kitchen consists of a hood and one or multiple inlets are considered for numerical study in the present article. A stove with four burners is considered to generate heat and carbon dioxide in the kitchen. The numerical study is carried out using the computational fluid dynamics techniques. Species model is used to simulate the carbon dioxide concentration inside the kitchen space under various operating conditions. A parametric study of kitchen ventilation was conducted with varying different parameters. The parameters considered in the present study are: (1) the number of fresh air inlets, (2) the mass flow rate of the inlet air, (3) the temperature of air at the inlets, (4) the mass flow rate of the carbon dioxide from the burner and (5) the temperature of burner. The results are presented in terms of velocity streamlines, temperature contours, and species contours for various cases to further understand the heat and mass transfer in the kitchen. The results of the present study show that by increasing the number of fresh air inlets, the increase in the mass flow rate and temperature of inlets improves the performance of the hood and the removal of CO2. In addition, increase the mass flow rate of burner inlets improves the removal of the CO2 pollutant as the maximum uniform airflow is experienced in the chimney. The buoyancy effect and the increasing in the temperature of the stoves is an important factor in significantly reduces the amount of CO2 present in the kitchen.
IRJET -Design of Ventilation System for Commercial Kitchen
IRJET, 2021
The design for ventilation system of a commercial kitchen varies depending on the available space and the amount of food being prepared. The commercial kitchen is hot and humid, the occupants spend a lot of time there. Mechanical extract ventilation system and Single Island canopy are designed in this paper for a big commercial kitchen that produces fried goods in a continuous fryer with dimensions of 3.85m × 0.56m. The mechanical extract ventilation system lowers the temperature in the kitchen in this case study. When it comes to ventilation design, the exhaust flow rate is crucial. The exhaust flow rate is estimated using the SMACNA technique and appliance duty category, taking into account all room constraints and data from the case study. A single island canopy was created for the commercial kitchen ventilation (CKV) system. The amount of heat gained is not taken into account. Grease is a significant pollutant that is contained in a baffle filter in the kitchen without splitting. Filters placed in a 'V' shape under a single island canopy. To transport exhaust from the frying zone to the atmosphere, a ducting system is constructed, a blower is chosen, and it is mounted above the canopy. CFD simulations at various flow rates estimated from heavy duty and medium duty are carried out. Simulations demonstrate that adding a single island canopy with ventilation system reduces the temperature of kitchen by 8.19°C, preventing an increase in kitchen temperature. Safe, healthy, and agreeable working conditions were established.
Modeling of Indoor Air Flow Distribution in a Naturally Ventilated Kitchen
The Nepali Mathematical Sciences Report
This paper focuses on the modeling of indoor air pollution in a naturally ventilated kitchen based on the computational fluid dynamics (CFD) approach to assess its ventilation effectiveness. The 3D incompressible Navier-Stokes equations with conservation of total energy are solved numerically using ANSYS-Fluent software and the pollutant paths are investigated from the profiles of velocity, pressure, turbulent kinetic energy and temperature throughout different sections of the kitchen. Experimental verification is made through the measurement of indoor air contaminant in the same kitchen. The simulation results agree well with the on-site measured data.
2009
This paper deals with the evaluation of different simulation approaches to kitchen ventilation modelling. Multi-zone, CFD and zonal approach are discussed. The investigation moves its steps from the analysis of a controlled ventilation system intended for individual and collective housing. The question of natural ventilation being able of ensuring ventilation rates consistent with acceptable indoor air quality is dealt with. Buildings have become increasingly airproof and natural ventilation, as it will be presented, may result inadequate. It follows that ensuring a proper airflow by mechanical means is necessary to provide occupants with good IAQ. The analyzed ventilation system supplies the main rooms (living rooms and dining rooms) with fresh air. Air sweeps through the occupied space and eventually is extracted by means of grilles located in the technical rooms such as kitchens and bathrooms, i.e. the rooms that are the most polluted as a result of every day life. The objective is to develop a design model suitable for long term, whole year, analysis that is able to offer advantages over multi-zone models without the issues associated with CFD modelling. Different flow scenarios have been tested. Well mixed and zonal modelling results have been compared to CFD predicted pollutant distribution which has been used as reference solution. CFD simulations have been validated by means of literature available experimental data. Sensitivity analysis has been performed to determine the impact of various modelling parameters on the accuracy of the simulation. In particular, the influence of capturing local effects, such as the plume rising from the cooking range, is presented.
Optimizing of make up air performance for commercial kitchen ventilation improvement
2014
A commercial kitchen is a complicated environment where multiple components of a ventilation system including kitchen hood, exhaust fan, air supply, and make up air systems work together but not always in unison. For the commercial kitchen environment, make up air systems used to control the kitchen space from unwanted odor and thermal confort. Make air systems for commercial kitchen already established. However, an optimization is important to determine the most suitable make air systems and at the same time can improve the thermal comfort in the working space. In this study, a simulation work was conducted to investigate a suitable supply air velocity to optimize the make up air for kitchen ventilation system. In order to achieve the objectives, ANSYS FLUENT software (CFD) was used to carry out the simulation and analysis. 3D kitchen space with 10m x 8m x 3m with air supply velocity was set to 0 m/s, 0.14 m/s, 0.28 m/s and 0.42 m/s. From the simulation work, the velocity of air flow tested which is 0.28 m/s is enough to control the heat and give an enough comfort to the working space for the size of kitchen simulated. Well implementation of the make up air in the kitchen hood can improve an air quality in the commercial kitchen and also keep the kitchen space comfortable to the workers. This is an Open Access article distributed under the terms of the Creative Commons Attribution License 2.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
2011
The study is focusing on experimental evaluation of the indoor climate in a residential room heated by warm air supplied by a mechanical ventilation system. The experiments were carried out in a full scale chamber, reproducing a typical residential room. The measurements were done for various positions of supply/exhaust, at different outside conditions, internal gains and air flow rates. Additional setups with floor heating were performed and compared with the warm air heating system. Vertical air temperature and air velocity profiles were measured in order to describe the thermal environment; contaminant removal effectiveness, air change effectiveness and local air change index were measured to express ventilation effectiveness in the room. Buoyancy forces play a key role in supply air distribution. No significant risk of thermal discomfort was noted. The ventilation effectiveness may strongly depend on the position of supply/exhaust; moreover, the three different ventilation effec...
Energy and Buildings, 2013
The effect of low ventilation rates (1 or 0.5 air change per hour) on thermal comfort and ventilation effectiveness was experimentally studied in a simulated residential room equipped with radiant floor heating/cooling and mixing ventilation systems. The tests were performed for various positions of supply and extract air terminals and different winter and summer boundary conditions. Vertical air temperature, operative temperature and air velocity profiles were measured in different positions in the room, and equivalent temperatures were derived, in order to characterize thermal comfort.
Effect of inlet/outlet on thermal performance of naturally ventilated building
International Journal of Low-Carbon Technologies
Ventilation is a way of improving the air quality of rooms by circulation. The position of the inlet and outlet greatly influences the thermal comfort. This attempt proposes to analyse the effect of the position of window openings for a room building with natural ventilation and the air flow and temperature distribution numerically using a commercial computational fluid dynamics (CFD) code. This proposed study consists of (i) approving the numerical model against experimental data gathered in an environment similar to the one used in simulations and (ii) applying the CFD model to explore the results of four varying configurations of ventilator on the natural ventilation system and thermal comfort. For the varying arrangements, the wind speed is 0.2 m⋅s−1 perpendicular to the openings for a wind, (iii) evaluating the comfort level utilizing the Air Diffusion Performance Index (ADPI) on the basis of ASHRAE 55-210 criteria. The obtained results show that the positions of outlet and inl...