Comparative and argumentative study on design parameters of exhaust air in commercial kitchens
He Lianjie[1], Yang Fan[1], Cao Changsheng[1], Zeng Lingjie[1], Gao Jun[1], Li Benqiang[2],Han Yu[2], Liu Hong[2], Jiang Nengfei[3], Wu Yankui[3], Gu Xianliang[4], Wang Jian[5], Cao Dehua[6]
The design and calculation of exhaust air in Chinese commercial kitchens always exists some problems, such as the unclear object and the incomplete method, resulting in many contradictions and inconveniences in engineering applications. This paper combs the relationship between total and local exhaust air volume in commercial kitchens, and clarifies the respective applicable stages. Then, the total exhaust air volume calculation methods based on the air change rate and the local exhaust air volume calculation methods at home and abroad are arranged and analysed, respectively. The shortcomings of Chinese existing methods are pointed out, and the appropriate improvement suggestions are given. In addition, this paper also discusses the operation strategy and volume calculation of general exhaust air. Finally, based on the CFD simulation method, the aforementioned calculation methods of local exhaust air volume are checked, and the operation strategy of the general exhaust air is verified. This paper contributes to optimize the current ventilation design system of Chinese commercial kitchens, thereby bridging the gap between design and engineering demands.