The impact of various hood shapes, and side panel and exhaust duct arrangements, on the performance of typical Chinese style cooking hoods
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
In Chinese commercial kitchens, a large amount of moisture and heat is produced and must be removed, which can require ventilation rates resulting in huge levels of energy consumption. Excessive airflow rates can increase unnecessary energy consumption and system life-cycle costs. For many middle and small scale commercial kitchens in China, the indoor, thermal environment is far worse than acceptable levels. The use of an efficient kitchen hood is essential to ensure a comfortable working environment and better energy conservation. In this study, many types of hood shapes and side panels were developed to improve the capture efficiency of traditional Chinese style cooking hoods. The arrangement of the exhaust ducts was also investigated. Basic site tests and computational fluid dynamics (CFD) analysis were conducted. The simulated results showed that increasing hood volume did not improve capture performance. However, side panels did improve the capture efficiency, especially at higher positions. In addition, when the exhaust opening was located at the rear of the hood, the hood capture efficiency improvement was enhanced.
- AS 1668.2-2002 (2002). The Building Code of Australia: Part F4—Light and Ventilation, Australian Standard.
- ASTM (1999). Standard F1704-99: Standard Test Methods for Performance of Commercial Kitchen Ventilation Systems, United States of America.
- Beijing Statistics Bureau (2005). The Yearbook of Statistics in Beijing. Beijing, China: Beijing Statistics Press. (in Chinese)
- Bramfitt M (2006). Supplemental research to ASHRAE RP-1202 effects of range top diversity, range accessories, and hood dimensions on commercial kitchen hood performance. Final Report for ASHRAE RP-1202.
- Chen Q, Srebric J (2001). How to verify, validate, and report indoor environment modeling CFD analyses. Final Report for ASHRAE RP-1133.
- Chiang CM, Lai CM, Chou PC, Li YY (2000). The influence of an architectural design alternative (transoms) on indoor air environment in conventional kitchens in Taiwan. Building and Environment, 35: 579–585. CrossRef
- Cascetta F (1996). Experimental evaluation of the velocity fields for local exhaust hoods with circular and rectangular openings. Building and Environment, 31: 437–439. CrossRef
- Olander L, Conroy L, Kulmala I, Garrison RP, Ellenbecker M, Biegert B, Fletcher B, Goodfellow HD, Rosén G, Ljungqvist B, et al. (2001). Local ventilation. In: Goodfellow H, Tähti E (eds), Industrial Ventilation Design Guidebook, Chapter 10. San Diego, USA: Academic Press.
- He LG, Hua M (2004). Measurement of emissions of fine particulate organic matter from Chinese cooking. Atmospheric Environment, 38: 6557–6564. CrossRef
- Kotani H, Yamanaka T, Sagara K, Chihara S (2009). High efficiency exhaust hood with baffle plate for commercial kitchen. Paper presented at the 9th International Conference on Industrial Ventilation, Japan.
- Ishige N (1992). Chinese dietary culture. Beijing: Chinese Social Science Press. (in Chinese)
- Knappmiller KD, Schrock D (1997). Heat gain testing to energy balance protocol. GRI-97/0034. Gas Research Institute.
- Kosonen R, Koskela H, Saarinen P (2006). Thermal plumes of kitchen appliances: Cooking mode. Energy and Building, 38: 1141–1148. CrossRef
- Kosonen R, Mustakallio P (2003). Analysis of capture and containment efficiency of a ventilated ceiling. The International Journal of Ventilation, 2: 33–44.
- Kurabuchi T, Okuda A, Aizawa Y, Sakamoto A, Endo T, Kondo Y (2007). Influence of cooking operation on indoor environment of house kitchens and living rooms Part II: Measurement methods of capture efficiency under actual room condition. Summaries of Technical Papers of Annual Meeting AIJ, D, pp. 707–708. (in Japanese)
- Lim K, Lee C (2008). A numerical study on the characteristics of flow field, temperature and concentration distribution according to changing the shape of separation plate of kitchen hood system. Energy and Buildings, 40: 175–184. CrossRef
- Lai CM (2005). Assessment of side exhaust system for residential kitchens in Taiwan. Building Services Engineering Research & Technology, 26: 157–166. CrossRef
- Li AG, Zhao YJ, Jiang DH, Hou XT (2012). Measurement of temperature, relative humidity, concentration distribution and flow field in four typical Chinese commercial kitchens. Building and Environment, 56: 139–150. CrossRef
- Livchak A (2005). The effect of supply air systems on kitchen thermal environment. ASHRAE Transactions, 111(1): 748–754.
- Li Y, Delsante A, Symons J (1997). Residential kitchen range hoods- buoyancy capture principle and capture efficiency revisited. Indoor Air, 7: 151–157. CrossRef
- Smith VA, Swierczyna RT, Claar CN (1995). Application and enhancement of the standard test method for the performance of commercial kitchen ventilation systems. ASHRAE Transactions, 101(1): 594–605.
- Swierczyna RT, Fisher RD, Sobiski P, Cole T, Bramfitt M (2005). Effect of commercial kitchen hood performance of appliance diversity and position. Final Report for ASHRAE RP-1202.
- VDI 2052 (1999). Ventilation Requirement for kitchens. Düsseldorf: Verein Deutscher Ingenieure.
- Wolbrink DW, Sarnosky JR (1992). Residential kitchen ventilation-a guide for the specifying engineer. ASHRAE Transactions, 98(1): 1187–1198.
- The impact of various hood shapes, and side panel and exhaust duct arrangements, on the performance of typical Chinese style cooking hoods
Volume 6, Issue 2 , pp 139-149
- Cover Date
- Print ISSN
- Online ISSN
- Tsinghua Press
- Additional Links
- capture efficiency
- kitchen ventilation
- indoor thermal environment
- traditional Chinese style of cooking hood