Simulation Analysis And Experimental Study On Air-flow Organization And Energy Consumption Of Commercial Kitchen

A large commercial kitchen is a complicated environment with high temperature and high humidity. During the normal operation of the commercial kitchen, a large amount of smoke and pollutants with high temperature are generated. So it needs to bring the fresh air indoor to supply the oxygen and the A/C(air conditioning) air to cool down the environment. The fresh air can provide a well breathing environment and the A/C air can increase the thermal comfort. When the layout of the ventilation system is unreasonable, the heated air and pollutants above the hearth will spread into the breathing area and the fresh air will bring a lot of extra heat load by spreading to the indoor environment. At the meantime, it will also cause the poor efficiency of the air conditioning. In response to these circumstances above, a large commercial kitchen of a hotel in Nanjing is taken as an example in this paper, and the air-flow organization of the indoor environment of the commercial kitchen and the energy consumption influenced by the different layout of the ventilation system is researched. The main contents of this paper are as follow:(1) Through analyzing the environment control system of the whole commercial kitchen and researching the heat transfer characteristic, a mathematical model of heat transfer is established. This is very important and meaningful to calculate the heat load of the commercial kitchen accurately and estimate the energy consumption of the ventilation system.(2) Through analyzing and comparing four ventilation types in the model of single kitchen range of the commercial kitchen, an optimized ventilation type is obtained after considering the air-flow organization, thermal comfort and the utilization of the energy consumption. It can provide reference and guidance to optimize the whole original commercial kitchen.(3) Applying the ventilation layout of optimized single kitchen model to optimize the whole commercial kitchen, and comparing the optimized whole commercial kitchen model with original design model, It is concluded that the optimized design model can solve the existing problems of the original design model and improve the utilization of the energy consumption of the air conditioning. And also a certain energy-saving potential of the optimized design model is still exist.(4) Using the experimental method to verify the calculation results by installing a number of flowmeter and temperature sensors to measure the data of flow field, and compare them with simulating calculation results. Although there are certain limitations on the arrangement of measuring points, but the distribution of measured temperature and the calculation results are in good agreement. So it can take a certain assurance for the reliability of the calculation results.