Comparison of Two Ventilation Systems in a Chinese Commercial Kitchen

Abstract

A numerical simulation of an indoor thermal environment in a Chinese commercial kitchen has been carried out using indoor zero-equation turbulence model. Two different ventilation systems in a Chinese commercial kitchen have been simulated. The results calculated for two different models show the airflow, temperature distribution and human thermal comfort index-PMV and PPD value. The simulation results indicate that both methods are capable of enhancing the capture and containment performance of cooking effluent effectively. Under the first condition, not only is unnecessary cooling load reduced and energy consumption of the air conditioning system economized, but a perceived thermal comfort environment can be provided. However, the supply air velocity and air temperature of the spot diffuser are restricted. In contrast, the perceived level of thermal comfort is not improved under the second circumstance. Further, the energy consumption of this case is higher than the former. Finally, the indoor thermal environmental properties have been analyzed.