The Research of Performance Comparison of Displacement and Mixing Ventilation System in Catering Kitchen

Abstract

A commercial kitchen is a\rcomplicated environment where multiple components of a ventilation system\rincluding hood exhaust, conditioned air supply, and makeup air systems work\rtogether but not always in unison. And the application of an appropriate\rventilation system is extremely vital to keep the catering kitchen comfortable,\rwhich consequently promotes the productivity and\rgains. Application of two systems (traditional mixing ventilation system and\rthermal displacement ventilation\rsystem) is compared in a typical kitchen environment using computational fluid\rdynamics modeling which was used to\rinvestigate the difference between mixing and displacement ventilation (DV). It\rwas reported in two parts, one on thermal comfort and the other one on indoor\rair quality. The results show that DV can maintain a thermally comfortable\renvironment that has a low air velocity, a small temperature difference between\rthe head and ankle level, and a low percentage of dissatisfied people, and may\rprovide better IAQ in the occupied zone. So it was persuasive that using\rthermal displacement ventilation in kitchen environment allows for a reduction\rin space temperature without increasing\rthe air-conditioning system capacity.