Indoor air quality of commercial kitchen is investigated and analyzed through velocity, temperature, humidity, and CO2 concentration under different air change rate and supply air temperature. the best air change rate is 30 times per hour and air supply temperature is 301.15K for kitchen, the mean value of the minimum velocity and standard deviation is 0.410m/s and 0.129 respectively, the maximum of the average concentration of CO2 is 659.78ppm, which is less than the acceptance criteria (CO2<1000ppm), and the energy utilization coefficient is maximum of 1.352. Research results show that this air supply mode can optimize indoor air quality.

This study intends to investigate indoor air quality of kitchen such as velocity, temperature, humidity and air contaminant (carbon monoxide and carbon dioxide). Test results show that workspace local temperature is up to 49.6°C at 12:50 due to the workload increased at the diner peak and the largest CO and CO2concentration were 14.8 ppm and 2145 ppm respectively after 2 hours cooking, which are above the acceptance criteria (CO<10ppm and CO2<1000ppm), and it gives serious impact on the staff's physical health. It is necessary to improve indoor air quality through kitchen ventilation.