Submitted by Maria.Kapsalaki on Wed, 04/17/2019 - 16:16
Cooking is one of the most substantial sources of indoor air pollution in most residences. This is mitigated most often by exhaust devices located near cooking surfaces. In this study, we measured the efficacy of one type of kitchen ventilation device: an island overhead kitchen exhaust. Laboratory tests using tracer gas capture were performed on a full-scale mock-up of a kitchen with a cooktop in an island. The results show that the Capture Efficiency (CE) varies greatly from about 10% to nearly 100%.
Submitted by Maria.Kapsalaki on Thu, 11/23/2017 - 15:57
Residential cooking can be a significant indoor source of odour, pollutants and particulate matter. Conventionally, range hoods expel the air into the ambient. A number of studies have investigated their contaminant capture performance. However, for highly energy efficient houses the installation of extracting range hoods can pose certain challenges, e.g. high ventilation losses, additional thermal bridges and potential air leakage sites.
Submitted by Maria.Kapsalaki on Thu, 11/23/2017 - 14:50
In Korea, a large amount of fine dust and carbonyl compounds is generated during cooking in the kitchen. The purpose of this study is to select 20 apartment houses and measure contaminants that are generated during cooking in apartment houses in Korea. The measurement result showed that 15 out of 20 apartment houses exceeded the guidelines for PM10 based on its peak concentration. The concentration of carbonyl compounds was measured in the descending order of acrolein (270.0㎍/m3), formaldehyde (239.5㎍/m3) based on its average concentration.
Submitted by Maria.Kapsalaki on Thu, 11/23/2017 - 11:30
A key aspect of achieving acceptable indoor air quality is source control. Cooking has been recognized as a significant source of pollutants for health impacts (e.g., PM2.5 and NO2) as well as moisture and odour. A common method of controlling this pollutant source is by using a range (or cooker) hood that vents to outside. However, field and laboratory experiments have shown highly variable performance for these devices. We use the capture efficiency metric (the fraction of the pollutants that are exhausted to outside at steady state) to characterize the range hood performance.
Submitted by Maria.Kapsalaki on Wed, 10/28/2015 - 16:20
In typical Chinese commercial kitchens, the large amount of heat and moisture that is generated must be removed. The ventilation and energy consumption rates can be huge. Middle and small scale commercial kitchens in China produce an exhaust airflow rate so large that without a reasonably effective ventilation system, the temperature and contaminant concentrations are far more than acceptable levels. To fulfil all the requirements of indoor air conditioning in an economical manner, a new air distribution pattern called air curtain ventilation (ACV) is presented in this study.
Submitted by Maria.Kapsalaki on Thu, 05/28/2015 - 12:43
Cooking devices are a major source of contaminants in dwellings. They cause exposure to combustion products and vapors. The type and production rate of contaminants depend on the heating type (gas vs. electric cooking) and cooking process (frying vs.
The aim of the research was to find out the indoor climate conditions in Finnish commercial kitchens by measurements and inquiries. Twelve kitchens were selected from the Helsinki metropolitan area. The measurements concentrated on thermal conditions. On the average thermal conditions in measured kitchens are not fully satisfactory and they varied considerably between the kitchens. Thermal conditions within kitchens varied also depending on the workplace. Heat stress harmful to health was only found in two kitchens.
In this paper, the airlfow and temperature distributions in a commercial kitchen are simulated based on the k- E model, and the ventilation efficiency is investigated for three types of ventilation systems. The result of this simulation shows that the suitable supply method of the outdoor air and the conditioned air can give high ventilation efficiency, and thus the kitchen can be kept comfortable with relatively low energy consumption.
This paper presents an original protocol to measure the fluodynamic performance of hoods in the laboratory. Results are presented both in terms of contaminant removal efficiency and flow field. The measuring campaign has been performed in order to assess how the hood performance is influenced by the boundary conditions, the hood geometry, and the heat power released by cooking appliances.