Measurement of thermal environment during cooking process in open kitchens of nearly zero energy residential buildings in winter

To explore the thermal environment of kitchens during the cooking process in nearly zero energy residential buildings in severe cold zone, this paper tests the indoor thermal and humidity environment parameters under the conventional exhaust mode for the open kitchen of a nearly zero energy residential building in Harbin, and analyses the indoor environment changes and their key influencing factors. The results show that the kitchen air supply makes the air temperature at the air supply outlet decrease by 6.6 ℃, and causes the temperature drops of 0.6 ℃ and 2.0 ℃ at the left and right ankles of personnel respectively, and the maximum vertical temperature differences of 0.6 ℃ and 3.7 ℃ at the left and right sides respectively, but the wet environment of the kitchen can be improved to some extent. However, the overall thermal and humidity environment parameters of the kitchen during the cooking process can not meet the temperature and humidity requirements (20 ℃, 30%) of GB/T 51350-2019 Technical standard for nearly zero energy buildings. It is necessary to further study the ventilation method of kitchens to provide references for the improvement of open kitchen ventilation in nearly zero energy residential buildings in severe cold zone.