Studies Of Indoor Environmental Quality And Its Control Strategies Of Commercial Kitchen

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. The problem of indoor air environment in acommercial kitchen is focused on more and more frequently. A hot anduncomfortable kitchen contributes to productivity loss, kitchen staffturnover, and eventually profit loss for the restaurant operator. There is aeffective control method to improve indoor air environment inside akitchen through three steps: reasonable evaluating, grasping the status ofa kitchen sufficiently, then using suitable energy-saving ventilation & aircondition system.A commercial kitchen is an industrial environment with hightemperature and high humidity, the output of various contaminates fromthe cooking applicances is so large. Among the existing evaluate modelsof commercial kitchen, somebody dwelled particularly upon indoor airquality, somebody dwelled particularly upon thermal comfort. Generallyspeaking, all exist evaluations are based on one viewpoint that acommercial kitchen is a common thermal environment, so theapplicability of those evaluate models are difficult to evaluating itcomprehensively. Taking the indoor thermal environment and the degreeof contamination into account, a "WBGT+CO₂" evaluate model usingcomputational fluid dynamics is put forward. A numerical simulation ofa typical kitchen has been carded out using indoor zero-equationturbulence model. The results calculated for thermal comfort index(PMV-PPD model) and the new model have been analyed and compared.It is shown that the new "WBGT+CO₂" evaluate model is more suitablefor evaluate indoor thermal environment inside a kitchen. Furthermore, itcan be expand its range to indoor industrial environment with hightemperature operation.Currently no standards for the optimized design of ventilation andair conditon system in Chinese kitchens are available. The influencefactors of thremal comfort and indoor contamination control were invistigated. Some reasonable design parameters were obtained, whichincluding supply air parameters such as supply air temperature, supplyair speed, conditoned air rate, and exhaust parameters such as the heightof hood and exhaust air speed. The acquirement parameters areimportant for engineering design and have a certain extent signficanceboth theoretically and practically.