• The Journal of the Convergence on Culture Technology
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• v.4 no.1
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• pp.325-329
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• 2018

There are many pollutants in the residential space due to building materials, ventilation, cooking, etc. Among them, particulate matter is a primary carcinogen and very harmfull to the human body, it occurs mostly in cooking. Therefore, in order to manage the indoor air quality well, it is necessary to evaluate the relationship between the concentration of particulate matter generated during cooking and ventilation method. In this study, we propose a management method and particulate matte which occurs during the kitchen cooking by measuring and analyzing the concenteation change of particulate matter(PM2.5) according to the type of food and the ventilation method.

• Proceedings of the KSME Conference
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• 2002.08a
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• pp.313-316
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^{3}/h$. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and $100m^{3}/h$. The particle collection efficiency of a grease filter increases with increasing the particle diameter and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter The cut-off diameter of the tested grease filter representing $50-{\%}$ collection efficiency is about $11.6{\mu}m$ for water droplets at $100m^{3}/h$.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.10
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• pp.792-800
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^3$/h. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The air velocity and pressure distributions were discussed in detail. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and 100㎥/h. The particle collection efficiency of a grease filter increases with increasing the particle diameter, the particle density, and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter. The cut-off diameter of the tested grease filter representing 50-% collection efficiency is about 11.6$\mu$m for water droplets at $100m^3$/h.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.8
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• pp.619-629
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• 2003

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. Since the inertial impaction is a dominant particle removal mechanism of the grease filter, the performance of the filter is greatly affected by the geometry. This numerical study has been conducted to investigate the effect of geometry on the performance of grease filters for four models having nominal flowrate of 100 m$^3$/h. Four models were designed by changing the shape of impaction surface, the length of eyelid, and the number of eyelids of the grease filter. The flow field and particle trajectories in the grease filter with a flow chamber were simulated using the commercial code of STAR-CD. The difference of air velocity and pressure distributions among four models was discussed in detail. The collection efficiency curves and the pressure drops of four models were also compared. It was found that the grease filter model with flat top surfaces shows highest performance among four models, having high particle collection efficiency and relatively low pressure drop. The cutoff diameter of this model representing 50-% collection efficiency is about 7.1 ${\mu}{\textrm}{m}$ for water droplets at 100 m$^3$/h.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.14 no.5
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• pp.96-101
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• 2015

This study regards distributions of flow in the ventilation system used in the kitchen hood in a ship. In this study, for describing the flow in the ventilation system, three-dimensional steady-state turbulence was assumed for the governing equation. When the plume was formed, three gases, CO, CO2, and HCL, in the flow field of the hood were considered as the plume, and it was assumed that the sum of concentrations of the gases was 100%. As a result, it could be confirmed that the plume was smoothly discharged when the flow rate of the supply was ten times lower than that of the exhaust.

• Journal of Korean Electronics
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• v.2 no.4
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• pp.65-77
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• 1982

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.397-405
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• 2003

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.12 no.1
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• pp.75-82
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• 2000

This paper presents the predicted results by CFD technique of air flow and contaminant distribution in a full-scale kitchen opened to a living room, ventilated by a exhaust hood. To analyze the characteristics of the indoor environment, the concept of contaminant index was defined. In this study, the locations of the gas range and the window were chosen as the parameters to investigate the indoor environment. The values of the contaminant index for several layout of the gas range and the window were calculated and compared. When the gas range is installed along the wall with specified window location, its position in relation to the wall has unnoticed effect on contaminant infer. Once the location of the gas range is fixed, the indoor air quality may deteriorate by the proximity of the window to the gas range. This is due to the shorter distance that external fresh air must travel within the kitchen before it reaches the exhaust fan.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.494-499
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• 2005

This paper introduces a study for the noise reduction of a range hood for household. Generally, range hoods have a built-in sirocco fan from which harsh noises are generated. Though the harsh noises have low noise level, these kinds of noises make most of the users nervous. For the purpose of noise reduction, in this study, a perforated plate system is installed in the fan housing of range hood. From the experimental results, it is confirmed that the noise level emitted from the range hood was decreased more than 10dB(A) in all 1/3 octave bands due to the effect of noise reduction by perforated plate systems.