IRJET -Design of Ventilation System for Commercial Kitchen (original) (raw)
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.
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