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The meaning of efficiency on the requested air flow rate in commercial kitchens.

Afzuigluchtdebiet van commerciële keukens: de betekenis van efficiëntie.

Author(s) : KOSONEN R.

Type of article: Article

Summary

In a commercial kitchen, the ventilation system must be designed on the basis of targets for indoor air quality and on the thermal load of cooking appliances. The most accurate method of calculating the necessary extractor airflow is based on heat load. This method involves calculating the quantity of heat transported in a convective plume at a predetermined height above a cooking appliance. The efficiency with which the warm air is collected must also be taken into account in optimizing the design as a whole. Finally, the effect of the general ventilation of the total efficiency of the system must also be considered.

Details

  • Original title: Afzuigluchtdebiet van commerciële keukens: de betekenis van efficiëntie.
  • Record ID : 2009-2137
  • Languages: Dutch
  • Source: TVVL Mag. - vol. 37 - n. 9
  • Publication date: 2008/09
  • Document available for consultation in the library of the IIR headquarters only.

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