業務用厨房における換気量制御システムの開発

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  • DEVELOPMENT OF A VENTILATION CONTROL SYSTEM FOR A COMMERCIAL KITCHEN
  • ギョウムヨウ チュウボウ ニ オケル カンキリョウ セイギョ システム ノ カイハツ

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<p> In a commercial kitchen, because of the large amount of heat and water vapor generated by heated cooking appliances, a large amount of ventilation rate and air conditioning capacity are required for thermal comfort. Therefore, energy consumption has become a matter of concern by the fans and air-conditioning system. To solve this problem, the use of ventilation control system has drawn attention as a method for saving energy in commercial kitchens. The ventilation control system detects the operation of a cooking appliance based on an increase in air temperature in the exhaust hood, and then controls the ventilation rate by varying the exhaust fan power in response to the operating conditions. In this study, the validity of the ventilation control system is examined based on indoor air quality and the energy saving effects in summer season.</p><p> First, we carried out measurements to introduce a ventilation control system in the commercial kitchen. The layout of the area where the ventilation system was installed are shown in Fig. 1. Fig. 2 shows the ventilation control unit. The total ventilation and exhaust rates of exhaust hoods were patterned into 10 modes (see Table 1). The type of control mode used was dependent on the operational status of a specific cooking appliance. The measurement items are shown in Table 2. The time range between 9:00-14:00 was used to compare results as this was the time when cooking functions were primarily performed. The gas consumption rates for the two days are shown in Table 3.</p><p> The mode selection status and gas flow rate on a control day is shown in Fig. 4. It was found that the exhaust rates changed depending on operational status of the cooking appliances while the system operated as assumed. It was found that the energy consumed by the fans was reduced by 56 % creating a significant energy savings effect (see Fig. 5). It was recognized that a control day had an energy reduction effect of 10% in GHP1 (see Fig. 6). By contrast, a difference in GHP2 was not observed. GHP2 was installed in a cleaning room that did not have a double hood setup, thereby preventing introduction of unconditioned outside air as with other spaces. About thermal environment and comfort, a significant influence was not seen between those two days (see Fig. 7). The time average of PMV at Points 1–11 are shown in Fig. 8, there were only slight differences between the two days.</p><p> Secondly, in order to verify the effect of the outside airflow supplied from the double hood, we reproduced the measurements by CFD simulation in relation to ventilation effectiveness and contribution to thermal environment. The outline of the model is shown in Fig. 10. The boundary conditions are shown in Table 5, 6 and 7.</p><p> Fig. 11 shows the air temperature distribution for Mode 7 on a control and non-control day. The tendency for a temperature rise near the steam convection oven was confirmed thereby matching the measured values. Fig. 12 shows the concentration distribution of the staining material used for the case where unconditioned outside air was supplied to the outlet of the double hood system for a control and a non-control day. It can be seen the unconditioned outside air from the double hood is short-circuited by the air entering the exhaust hood and does not significantly migrate to kitchen space (see Fig. 12). The contaminant removal efficiency (CRE) of the room was determined by Equation 3. This confirmed that the CRE tends to be lower as the flow rate of raw outside air into the room increased (see Table 8).</p>

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