Development of Experimental Equipment for Commercial Kitchen Ventilation

Abstract

The purpose of this research is to elucidate the optimal ventilation design for commercial kitchens. The experimental equipment for evaluating commercial kitchen ventilation is developed. This equipment enables strict control of the ventilation airflow rate, supply air temperature, and dew point. The accuracy of control is within ±1% of the airflow rate, ±0.1℃ of the supply air temperature, and ±0.6℃ of the dew point. We focused on the capture efficiency of kitchen hoods in the case of using cooking appliances such as an electric noodle cooker, IH table and electric fryer.