某大型舰船厨房烹饪过程的油烟扩散特性模拟研究  

Simulation of Oil Fume Diffusion during Cooking Process of a Large Ship Kitchen

作　　者：黄允灿 吴宇威 邓希 王少鹏 王飞飞[3] 徐新华[3] HUANG Yun-can;WU Yu-wei;DENG Xi;WANG Shao-peng;WANG Fei-fei;XU Xin-hua(Naval Equipment Department,Wuhan 430064,China;China Ship Development and Design Center,Wuhan 430064,China;Huazhong University of Science and Technology,Wuhan 430074,China)

机构地区：[1]海军装备部,武汉430064 [2]中国舰船研究设计中心,武汉430064 [3]华中科技大学,武汉430074

出　　处：《船海工程》2025年第2期171-174,180,共5页Ship & Ocean Engineering

基　　金：国家自然科学基金(52378099)。

摘　　要：采用计算流体力学方法对两种油烟机吸烟口高度结构形式下的舰船厨房内部烹饪过程空调环境及油烟颗粒收集率进行模拟分析。结果表明,厨房烹饪过程产生的热量基本在炉灶上部区域,少量热量会扩散到烹饪人员工作区。烹饪产生的油烟颗粒物被油烟机排出或沉积在厨房壁面的比例分别为65%~78%和22%~65%,油烟颗粒基本能被油烟机捕获排出。当油烟机下边缘下移0.35 m后,烹饪过程产生的油烟颗粒物相比于高排烟口更容易被油烟机收集。因此,在实船设计中,应尽可能地下移油烟机排烟口的高度,使其能直接抽取烹饪过程产生的油烟颗粒。The air conditioning environment and oil fume particle removing efficiency during the cooking process inside the ship kitchen under two types of smoke exhaust height structures were numerically studied by using the CFD method.The results indicated that the heat generated during the kitchen cooking process is mainly in the upper area of the stove,and a small amount of heat can spread to the working area of the chefs.65%~78%and 22%~65%of the oil fume particles generated by the cooking can be removed by the range hood and deposited onto the walls of the kitchen.Most of the oil fume particles can be captured and discharged by the range hood.When the lower edge of the range hood is lowered by 0.35 m,the oil fume particles are more easily collected by the range hood.Therefore,in the practical design of ships,the height of the exhaust outlet of the range hood should be lowered as much as possible,so that it can directly extract and remove the oil fume particles.

关 键 词：舰船 数值模拟 油烟扩散 舱室环境 

分 类 号：U664.8[交通运输工程—船舶及航道工程]