S. Takano, K. Sagara, T. Yamanaka, H. Kotani, S. Chihara
Year:
2008
Bibliographic info:
29th AIVC Conference " Advanced building ventilation and environmental technology for addressing climate change issues", Kyoto, Japan, 14-16 October 2008

In commercial ltitchen, a large amount ofheat and moisture as the effluence need to beremoved. Therefore, a large ventilation rate isneeded and energy consumption can be large incommercial kitchen. To improve kitchencondition, supply eficient oxygen and save theenergy, low radiation cooking equipments withconcentrated exhaust were developed. Thispaper summarizes laboratory investigation intothe effect of low radiation cooking equipmentwith concentrated exhaust on coimiercialltitchen condition. We monitored indoor thermalenvironment and capture efficiency underoperation of these equipments this time. Theappliances used for this investigation are gasrange, gas fryer, gas kettle.