Make-up air optimization and demand exhaust rate of commercial kitchens under multiple cookers operation

Abstract

Ventilation is an effective means to control cooking oil fumes which are a significant hazard to human body. The determination of exhaust rate and optimization of make-up air under the complex operating conditions of commercial kitchens with multiple cookers are the research difficulties in the field of kitchen ventilation. To solve the above problems, a commercial kitchen in Shanghai is taken as the research object with the typical cookers of the square wok, round wok, and universal steam oven. CFD simulations validated by field test are used to calculate the exhaust hood demand exhaust rate based on the evaluation indexes of capture and containment efficiency and intake fraction. The effects of the exhaust rate and make-up air on the pollution control are analyzed, and the effects of make-up air and multi-cooker operation strategy on the demand exhaust rate and their mechanisms are explored. The reasonable make-up air method is post ceiling make-up air bearing 20%–40 % of the total make-up air + ceiling make-up air bearing 60%–80 % of the total make-up air. Make-up air optimization can bring about a 20 % reduction in exhaust rate. When adjacent cookers with different demand exhaust rates are turned on simultaneously, a further 10 % reduction in demand exhaust rate is brought. This work provides reference value for commercial kitchen ventilation system design, which in turn provides a healthy working environment for kitchen staff.