Numerical Study on Indoor Air Quality of Commercial Kitchen in China
Indoor air quality of commercial kitchen is investigated and analyzed through velocity, temperature, humidity, and CO2 concentration under different air change rate and supply air temperature. the best air change rate is 30 times per hour and air supply temperature is 301.15K for kitchen, the mean value of the minimum velocity and standard deviation is 0.410m/s and 0.129 respectively, the maximum of the average concentration of CO2 is 659.78ppm, which is less than the acceptance criteria (CO2<1000ppm), and the energy utilization coefficient is maximum of 1.352. Research results show that this air supply mode can optimize indoor air quality.
Hui Li, Yan Feng Liu, Ming Guo, Rui Zhang and Jing Du
X. T. Hou et al., "Numerical Study on Indoor Air Quality of Commercial Kitchen in China", Advanced Materials Research, Vols. 374-377, pp. 1100-1105, 2012