All electric cooking equipments have been propagated in the center of providing school lunch. However, the ventilation rates of the facilities are well planned with the same criterions applied for the facilities equipped by gas combustion cooking ranges because we do not have definite planning standards on the ventilation rates.
The purpose of this study is to clarify the possibility of the ventilation rate reduction in the cooking room of an actual center of providing school lunch. First, by the comparison between the results of the experiments and the CFD analyses in summer, the applicability of CFD analysis was confirmed. Second, based on the comparison among the results of the CFD analyses in case of the various ventilation rates included 20 times per hour as the initial value, the ventilation rate can be reduced 30%, 20% and 50% of the initial value in summer, winter and middle season, respectively.
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