STUDY ON STATE OF EXHAUST OF HEAT BY VENTILATION SYSTEM AND FORMED THERMAL ENVIRONMENT IN A CERTAIN RESTAURANT WHERE IT PROVIDED WITH ALL ELECTRIC KITCHEN

Abstract

This paper reports on the results of the survey of the restaurant where "Ventilation ceiling system" that doesn't set up the exhaust hood is adopted. The object of the investigation is a thermal environment in the kitchen, an electricity consumption of the kitchen appliances, and the state of the supply air and the exhaust air. The purpose of the study is from a relation between generation of heat and air-conditioning and ventilation to the examination of the thermal environment in the kitchen.
The results of a measurement of the exhaust air showed that the temperature changed gradually as the electricity consumption of the kitchen appliances increased. We showed that generation of heat from kitchen appliances had been efficiently exhausted from the relation between the electricity consumption of the kitchen appliances and the exhaust calorie. The result of a measurement of the thermal environment in the kitchen showed that the temperature rose gradually when kitchen appliances were frequently used. On the other hand, the relative humidity rose remarkably when the kitchen appliances were used and the cooking utensils were washed using the hot water. SET ^* became an evaluation of "It was a little warm" in summer, and became an evaluation of "Comfort" or "It is a little warm" in winter. It was shown that a thermal environment not bad was maintained as a working environment.