Measurement of temperature, relative humidity, concentration distribution and flow field in four typical Chinese commercial kitchens

Abstract An assessment of a current situation of Chinese commercial kitchen was carried out to assess the impact of the typical ventilation systems of four commercial kitchens on their indoor thermal environment in China. To understand the effect of the ventilation system, this study only focused on velocity field, temperature field, relative humidity field, and concentration distribution varying with following whether cooking or not. From the data available we could find for the kitchens that use the mechanical air supply system, the temperature and CO 2 concentration of the non-cooking area exceeded the value of the measurement points that besides the cooking range. For the middle and small scales commercial kitchens, that use the natural air supply system, the temperature and CO 2 concentration was far more than the acceptable level. In addition, the variation of relative humidity was contrary to the trend of temperature variation, which is different to the previous study result. The measurement results indicated the ventilation system in typical Chinese commercial kitchens couldn't remove the waste heat and impurities effectively. The reason is diversiform.

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