近零能耗住宅开放式厨房冬季炊事过程热环境实测
Measurement of thermal environment during cooking process in open kitchens of nearly zero energy residential buildings in winter
摘要：
为探究严寒地区近零能耗住宅炊事过程的厨房热环境，针对哈尔滨一近零能耗住宅开放式厨房，测试了常规模式下炊事过程中的厨房热湿环境参数，分析了室内环境变化及其关键影响因素。结果显示，厨房补风使得补风口处温度降低6.6 ℃，并分别造成人员左、右侧脚踝处0.6、2.0 ℃的温降，左、右侧分别出现最大0.6、3.7 ℃的竖向温差，但厨房的湿环境可以得到一定程度的改善。烹饪过程中厨房整体热湿环境参数均不能满足GB/T 51350—2019《近零能耗建筑技术标准》的温湿度（20 ℃、30%）要求。有必要进一步研究厨房补风方式，为严寒地区近零能耗住宅开放式厨房通风方式的改进提供借鉴。
Abstract：
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.
Keywords:nearly zero energy residential building; open kitchen; kitchen air supply; thermal environment; severe cold zone