業務用電化厨房の空調負荷算定に供する調理時発生熱量の予測

概要

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In this study, we carried out the experiments to grasp the air conditioning loads generated by cooking in the commercial electrification kitchen appliances. The IH cooker, the electric tilting braising pan, the electric soup kettle, and the IH rotation range were used in the experiments. In the first experiment, we set two kinds of loads for heating water. One continued boiling, and another kept at 90[℃] of water temperature in the appliances. The ventilation rate of the exhaust hood was set to 30Q[m^3/h] (Q: maximum output of appliances[kW]). In the experiments, the inflow heat and the outflow heat were measured, and also the heat removal efficiency was calculated. Next, we carried out the cooking experiments with the similar measurements. The heat removal efficiency in each cooking was calculated based on the heat removal efficiency calculated by the experiments of heating water. The heat removal efficiency in each cooking showed 80[%] or more high value. From these experiment results, we clarified that the heat generated in cooking was much lower than that of the maximum output. We suggested one idea to calculate the air conditioning loads generated by cooking based on the heat removal efficiency with the exhaust hood.
2008-02-28