改善饮食业厨房环境的新通风技术应用探讨  

Application of Ventilation to Improve Catering Kitchen Environment

作　　者：刘晓凡[1] 袁寿其[1] 何志霞[1] 何红勤[1] 

机构地区：[1]江苏大学流体机械工程技术研究中心,江苏镇江212013

出　　处：《环境科学与技术》2009年第9期152-155,159,共5页Environmental Science & Technology

基　　金：国家杰出青年科学基金(50825902)

摘　　要：传统饮食业厨房采用混合通风技术,存在室内油烟污染严重、室内温度高、气流组织不合理、负荷波动大的特点。文章首次将置换通风技术的独特通风原理引入到饮食业厨房设计中。介绍了置换通风的原理。通过与传统混合通风技术的比较,分析得出置换通风能够改善饮食业厨房工作区域的气流分布形式、降低室内尤其是人员呼吸区的温度及污染物浓度、减少厨房室内的计算负荷、增大通风效率以及换气效率,从而提高室内空气品质,同时降低能耗、节约能源。Mixing ventilation is widely used in the traditional catering kitchen, resulting in the serious pollution in cooking fumes, high temperature, unreasonable airflow and high load fluctuation. The displacement ventilation is firstly introduced to the application of kitchen air--conditioning. The displacement ventilation was comparing with traditional mixing ventilation, results showed that the improvement of the airflow distribution in working area, decrease of indoor temperature and pollutant concentration of cooking fumes particularly in the breath area, the reduction of indoor calculated load, increase of efficiency of ventilation and air exchange were obtained by displacement ventilation. The indoor air quality could be improved and energy consumption saved.

关 键 词：饮食业厨房 置换通风 混合通风 

分 类 号：X506[环境科学与工程—环境工程]