業務用電化厨房における油煙の移流・拡散性状に関する研究(建築空調(1),一般講演)

概要

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In commercial kitchens, several contaminants such as oil mist, odors and vapors are generated from cooking. When electrical cooking equipments are applied, thermal plumes over them are disturbed by the ambient flow such as air jets caused by air-conditioning system for the occupied space, a part of oil mist could not be captured and then diffuse in occupied space. Nevertheless, a study for electrical commercial kitchen has been actively performed, but the most are the subject by evaluation of temperature environment field and there are few study about oil mist and vapors. The behavior of oil mist from cooking equipments such as fryers should be investigated to design appropriate ventilation system. In this paper, full-scale experiments in laboratory on commercial kitchens are presented. The distribution of oil mist is investigated by using experiments and Computational-Fluid-Dynamics simulations on two types of fryer, i.e. gas type and electric one.
日本流体力学会の論文
2007-08-06