抄録
In working spaces such as commercial kitchens in which heat, contaminants and odor are generated from cooking, it is important to remove polluted air and heat efficiently and to supply make-up air for the occupied zone. The energy consumption with ventilation system in the commercial kitchen is very large. It is very important to reduce the energy consumption of a commercial kitchen.
Displacement ventilation system can give a good solution to such situation. However the area of floor and wall in Japanese commercial kitchens is small, so it is difficult to apply a conventional displacement ventilation system to a commercial kitchen in Japan.
In this paper, two types of displacement ventilation were investigated by computational fluid dynamics (hereafter CFD) simulations and experiments. In case A, conventional displacement ventilation with supply opening installed at the wall was studied. In case B, the supply outlet was installed at the ceiling and indoor temperature and tracer gas concentration were compared to the result case A. In addition, indexes of ventilation efficiency e.g. Direct Capture Efficiency (DCE) and Effective Ventilated Volume (EVV) were calculated on the basis of the CFD results.
