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首页> 外文会议>International Conference on Enhanced Building Operations; 20061106-08; Shenzhen(CN) >Comparison of Two Ventilation Systems in a Chinese Commercial Kitchen
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Comparison of Two Ventilation Systems in a Chinese Commercial Kitchen

机译：中国商用厨房中两种通风系统的比较

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摘要

A numerical simulation of an indoor thermal environment in a Chinese commercial kitchen has been carried out using indoor zero-equation turbulence model. Two different ventilation systems in a Chinese commercial kitchen have been simulated. The results calculated for two different models show the airflow, temperature distribution and human thermal comfort index-PMV and PPD value. The simulation results indicate that both methods are capable of enhancing the capture and containment performance of cooking effluent effectively. Under the first condition, not only is unnecessary cooling load reduced and energy consumption of the air conditioning system economized, but a perceived thermal comfort environment can be provided. However, the supply air velocity and air temperature of the spot diffuser are restricted. In contrast, the perceived level of thermal comfort is not improved under the second circumstance. Further, the energy consumption of this case is higher than the former. Finally, the indoor thermal environmental properties have been analyzed.
机译：使用室内零方程湍流模型对中国商用厨房的室内热环境进行了数值模拟。在中国的商用厨房中，已经模拟了两种不同的通风系统。针对两个不同模型计算出的结果显示了气流，温度分布以及人体热舒适指数-PMV和PPD值。仿真结果表明，两种方法都能有效地提高烹饪废水的捕获和围堵性能。在第一条件下，不仅减少了不必要的冷却负荷并且节省了空调系统的能量消耗，而且可以提供感知的热舒适环境。但是，点扩散器的送风速度和空气温度受到限制。相反，在第二种情况下，感觉到的热舒适度没有提高。此外，这种情况下的能量消耗高于前者。最后，对室内热环境特性进行了分析。

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