A commercial kitchen is a
complicated environment where multiple components of a ventilation system
including hood exhaust, conditioned air supply, and makeup air systems work
together but not always in unison. And the application of an appropriate
ventilation system is extremely vital to keep the catering kitchen comfortable,
which consequently promotes the productivity and
gains. Application of two systems (traditional mixing ventilation system and
thermal displacement ventilation
system) is compared in a typical kitchen environment using computational fluid
dynamics modeling which was used to
investigate the difference between mixing and displacement ventilation (DV). It
was reported in two parts, one on thermal comfort and the other one on indoor
air quality. The results show that DV can maintain a thermally comfortable
environment that has a low air velocity, a small temperature difference between
the head and ankle level, and a low percentage of dissatisfied people, and may
provide better IAQ in the occupied zone. So it was persuasive that using
thermal displacement ventilation in kitchen environment allows for a reduction
in space temperature without increasing
the air-conditioning system capacity.
Cite this paper
J. Yuan, L. Wang, X. Liu and Z. He, "The Research of Performance Comparison of Displacement and Mixing Ventilation System in Catering Kitchen," Open Journal of Fluid Dynamics, Vol. 3 No. 2, 2013, pp. 61-68. doi: 10.4236/ojfd.2013.32A010.
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