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Development of a ventilation control system using temperature in a commercial kitchen.

Number: pap. 528

Author(s) : KURABUCHI T., TORIUMI Y., FUNADO M., et al.

Summary

Commercial kitchens account for a large share of energy consumption in buildings, and energy-saving techniques for commercial kitchens are a topic of great interest in the building-management and research fields. A ventilation demand control system based on cooking load is one possible way to save energy without lowering environmental quality. The purpose of this study to verify the effects of a ventilation demand control system based on an in-situ survey. The measurement survey was conducted in the summer in a commercial kitchen and examined the energy saving effects and resultant air environment. The ventilation demand control system uses signals from thermal sensors installed in the exhaust hood to estimate the operating status of the cooking appliance by the temperature rise in the exhaust hood. We measured air temperature, MRT, and CO2 concentration in the kitchen and power consumption of the HVAC system. The results showed that demand controlled ventilation reduced electric power consumption by 37% at the air supply fans, and 64% at the exhaust fans compared with fixed ventilation. The energy-saving effect of ventilation demand control was obvious, but the thermal environment around the gas range worsened somewhat during ventilation control system operation, partly due to poor capture efficiency of the exhaust hood.

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Pages: 8 p.

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Details

  • Original title: Development of a ventilation control system using temperature in a commercial kitchen.
  • Record ID : 30009299
  • Languages: English
  • Source: Clima 2013. 11th REHVA World Congress and 8th International Conference on Indoor Air Quality, Ventilation and Energy Conservation in Buildings.
  • Publication date: 2013/06/16

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