Abstract
The purpose of this study is to accumulate the basic data for planning of the ventilation and air conditioning facilities in the electrification commercial kitchens. In this paper, as the first report through the study, the authors clarify the characteristics of the heat loads generated by the cooking facilities placed at the chamber that was made in the experimental cooking room. After the confirmation on the performance of air tightness, heat loss, etc. in the testing room to be applied for the study, we carried out the simulated cooking experiments such as boiling up water in the facilities. On the basis of the experimental results, we defined the three cooking zones, according to the heat loads generated at each hot water temperature zone. And, the electric cooking facilities were classified in three groups based on the patterns of the heat loads generated. In each cooking zone of the facilities, we showed sensible heat loads, latent heat loads and total heat loads per rated capacity of the facility. Also, we carried out the practical cooking experiments using the ingredients, and clarified the relationship of the heat loads generated between the simulated cooking experiments and the practical cooking experiments.
