Abstract
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.
Highlights
It has been well recognized that a modern commercial kitchen is characterized by high heat loads and big temperature difference
Application of two systems 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)
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 indoor air quality (IAQ) in the occupied zone
Summary
It has been well recognized that a modern commercial kitchen is characterized by high heat loads and big temperature difference. The cool conditioned air is typically supplied through ceiling diffusers at a high discharge velocity in a mixing ventilation system. This high velocity is required to create a high momentum air jet for efficient mixing of supply air with room air. It shows that this kind of air distribution may not necessarily be the best fit for a commercial kitchen, since high discharge velocity creates unwanted air movement and cross-drafts in the kitchen which make it hard to capture by hoods and uncomfortable to feel at the same time. Airpak software was used to simulate these two systems numerically and the comparison of performances of both ventilations will be reported in both thermal comfort and indoor art quality (IAQ) two aspects
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