Numerical Simulation of IAQ under Up-Suction Exhaust Hood in Commercial Kitchen

Shi

et al. 2012

AMR

Self Cite

It is of great importance to study the impact of the cooking generated contaminants on the indoor air quality in the kitchen since cooking is regarded as the main source of indoor contaminants. This study aims investigate and analysis the indoor air quality of kitchen with using CFD numerical analysis method via the velocity, temperature, humidity CO2 concentration .It is concluded that The temperature distribution are large difference in the kitchen and the maximum value is up to 324K on the work area which near the cooking ,and the CO2 concentration which is close to the stove is 1420ppm,1370ppm, 1470ppm respectively, and it is more than the acceptance criteria (CO2<1000ppm) 42%,37% and 47% respectively. It is serious impact on the staff's physical health.

Section: Introductionmentioning

confidence: 99%

Numerical and Experimental Analysis on Indoor Thermal Environment in Commercial Kitchen

Jiang

Shi

et al. 2012

AMR

Self Cite

“…Previous studies have shown that IAQ can be very poor in residences with indoor smoking [1-2] or cooking. Cooking [3][4] in a confined space is a major source of indoor particles [5][6]. At the same time, epidemiological studies have observed an elevated incidence of cancers among non-smoking women with long term exposure of cooking fumes [7][8].…”

Section: Introductionmentioning

confidence: 99%

Test and Analysis on Thermal Environment of Commercial Kitchen in China

Hou

2012

AMR

Self Cite

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.

“…It has been well documented that temperature affects productivity. If the temperature in the space increases by 10°F (5.5°C) above the comfort level, the productivity may drop as much as 30% [2].Previous studies have shown that IAQ can be very poor in residences with indoor smoking of cooking [3][4][5][6]. Cooking in a confined space is a major source of indoor particles [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Numerical Study on Indoor Air Quality of Commercial Kitchen in China

Hou

et al. 2011

AMR

Self Cite

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.