Paper Title:
Test Analysis on Flow Field of Exhaust Hood in Commercial Kitchen
  Abstract

Making exhaust hood model in laboratory according to exhaust hood in commercial kitchen, steam instead of fume, and characteristics of flow field are studied in kitchen exhaust hood. The distribution of velocity and temperature at typical planes was measured at valve opening of 45 degrees when water boiling. Results show that in a certain range, air velocity of exhaust hood decreases when air from the exhaust opening distance increases, velocity reduces with x and y increasing, steam velocity reaches maximum value close to exhaust outlet of fan.

  Info
Periodical
Advanced Materials Research (Volumes 374-377)
Chapter
Chapter 2: Efficient Architecture Equipment, Ventilation, Air Conditioning and Refrigeration Technology
Edited by
Hui Li, Yan Feng Liu, Ming Guo, Rui Zhang and Jing Du
Pages
560-563
DOI
10.4028/www.scientific.net/AMR.374-377.560
Citation
D. H. Jiang, A. G. Li, F. E. Shi, Y. J. Zhao, "Test Analysis on Flow Field of Exhaust Hood in Commercial Kitchen", Advanced Materials Research, Vols. 374-377, pp. 560-563, 2012
Online since
October 2011
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Price
$32.00
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