• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• 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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.19 no.2
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• pp.142-148
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• 2007

The purpose of this study is to suggest the effective ventilation strategies and control methods that can minimize energy cost maintaining acceptable IAQ level in apartment house. The effects of the air-cleaning and heat-recovery ventilation system on IAQ under various operating conditions are investigated based on the experimental and CFD analyzed results. The results can be summarized as follows. (1) When a ventilator is not operated, the concentration of several pollutants may highly show in the house even though environment-friendly building materials are applied. Therefore, a mechanical ventilation system is required to obtain proper ventilation. (2) The pollutant concentration is noticeably deceased under air-cleaning/ventilation mode of air-clinic system, however, pollutant of kitchen is stagnant, because fresh air is not carried into the kitchen. (3) When air-clinic system is only equipped at master bedroom and living room, the system does not effectively deliver fresh air throughout the whole house, and then high pollutant concentration is obtained in each room. In contrast the average pollutant concentration meets the guideline when air-clinic system is installed at each room. (4) The air-cleaning/ventilation mode significantly affects on room ventilation in comparison with ventilation mode only.

• Journal of the Korean Solar Energy Society
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• v.34 no.1
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• pp.72-80
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• 2014

This study proposed a wind power generation system utilizing outdoor air on the rooftop and indoor ventilation, which would increase according to the building height, as a way to help to save energy consumption in a building by using wind power energy of the new renewable energy sources. The study measured the distribution of air currents and power generation according to the usage factor of exhaust pipes in the kitchen and bathroom and identified the elements to consider when applying a wind power generation system to buildings in order to use outdoor air on the rooftop increasing according to the height and the indoor ventilation produced in the facility vertical shafts inside the buildings by installing a wind power generation system on the rooftop. (1) The study measured the ventilation velocity of the kitchen hood and bathroom ventilation fan by changing the zone areas by the households according to the usage factor of [${\alpha}$]=33~100%. As a result, the kitchen ventilation pipe generated the ventilation wind of 3.0m/s or more at the usage factor of [${\alpha}$] 66% or higher, and the bathroom ventilation pipe generated ventilation velocity lower than 3.0m/s, the blade velocity of the wind power generator, even after the usage factor rose to [${\alpha}$]=100%. (2) As the old bathroom ventilation pipe generated the ventilation velocity of 3.0m/s, the blade velocity of the wind power generator, even with the rising usage factor [${\alpha}$], the application of an outdoor air induction module increased the ventilation velocity by 2.9m/s at the usage factor of [${\alpha}$]=33%, 3.8m/s at the usage factor of [${\alpha}$]=66%, and 3.6m/s at the usage factor of [${\alpha}$]=100%. Thus the ventilation velocity of 3.0m/s, the blade velocity of the wind power generator, or higher was secured. (3) The findings prove that the applicability of a wind power generation system using outdoor air on the rooftop and indoor ventilation is excellent, which raises a need for various efforts to increase the possibility of its commercialization such as securing its structural stability according to momentary gusts on the rooftop and typhoons in summer and making the structure light to react to the wind directions of outdoor air on the rooftop according to the seasons.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• Journal of the Korea Society of Computer and Information
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• v.21 no.3
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• pp.91-96
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• 2016

We have surrounded undesired living noises in our life. One of biggest noises coming out of range hood during cooking in the kitchen. A range hood is one of the most important appliances in the kitchen because it ventilates polluted air out during cooking, and maintains air quality in the kitchen. But current kitchen range hoods bring up some issues; First, the range hoods consume massive amount of standby power not in use condition. Second, current models have designed manual fan operating system with sudden onset of noise with starting. In this paper, we propose an auto control system entire processes from air ventilation to noise reduction. Our system is consist of three parts (Eco-sensors pack, Main Controller and Active Noise Controller); Eco-sensors pack detects air pollution of kitchen areas and sends the detection values to Main Controller. Main Controller determines operation of range hood by detected values. Active Noise Controller is located inside of the range hood. It received starting signals from Main Controller which elicits degrees of polluted air condition and fan operating speed from 1 to 3. Once Active Noise Controller detected the signals, it runs a ventilating fan until new value from Main Controller becomes 0. while the range hood works, A noise cancellation algorithm inside of Active Noise Controller become activated to reduce levels of noise. As a result, the proposed system clearly shows reduction in power consumption include standby power and decreases in levels of noise.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.1207-1212
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• 2008

The purpose of this study is to evaluate the location of the outlets in the mechanical ventilation system installed in apartment. We performed the numerical analysis to estimate the ventilation effectiveness and the indoor $CO_2$ concentration considering the occupants and the condition with inlet and outlet in each room. From the numerical results, modified location of the outlets is about 10% high than designed one with respect to the ventilation effectiveness when the occupants are not considered. But designed location of inlet and outlet in living room and kitchen is better than modified one with respect to the reduction of $CO_2$ concentration in the living room and kitchen with occupants. In case of our model, Air change per hour (0.7) is not enough to sustain the acceptable criteria of $CO_2$ concentration (1000ppm) in the room with the occupants

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.883-888
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• 2008

Various effluents generated in cooking processes contribute a great deal to indoor air pollution among many other indoor pollutants such as dusts from outdoor and carbon dioxide from human body. Kitchen exhaust hoods are not believed to exhaust indoor contaminants properly in many cases, while generating too much noise. Instead of focusing on individual products of kitchen hoods, we should address the problem by attacking the ventilation system as a whole including vertical shafts and building air-tightness. In this study, it is intended to investigate the pressure distribution along the vertical shaft depending on various system parameters, such as shaft size, concurrent hood usage rate, roof fan, inlet pressure loss, and outdoor temperature. The maximum static pressure in the vertical shaft has been obtained using the method of design of experiments and analyzed by the analysis of variance. The results can be used for the design of kitchen exhaust systems by analyzing the pressure distributions in vertical shafts.

• KIEAE Journal
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• v.4 no.3
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• pp.203-210
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• 2004

This dissertation identifies and investigates the possible control modes of hybrid ventilation system in applying to general apartments. It evaluates range of hybrid ventilation control modes in terms of indoor air quality, thermal comfort, and energy consumption in a living room and a kitchen of the $1000m^2$ apartment. The TRNSYS simulation program was used for evaluating the following four ventilation types : A ventilation mode relying on only infiltration for supplying air, A natural ventilation mode considering with weather condition, A hybrid ventilation (natural + mechanical ventilation) mode allowing minimum ventilation with no heat exchange, and a hybrid ventilation mode with heat exchange. This study shows the following results. As temperature being controlled by heating cooling equipments, there is without significant difference in thermal performance among ventilation types. Regarding Indoor Air quality, Indoor air contamination level of the hybrid ventilation case consistently keep the lower levels. The hybrid ventilation modes consume more energy by a 49% as compared to the A ventilation mode relying on only infiltration for supplying air. It is caused by the continuous ventilation for keeping good indoor air quality; the increase of energy consumption can be attributable to the increase of the heating energy. Therefore, the heat exchange between indoor and outdoor air is required during heating season in severe weather conditions. During the cooling seasons, Introducing natural ventilation can achieve energy saving by 40 ~ 45%. Thus, it can be an effective strategies for energy saving. Based on these results, a hybrid ventilation system can be suggested as an effective ventilation strategy for archiving high level of indoor air quality, thermal comfort, and energy consumption.

• Proceedings of the SAREK Conference
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• 2005.06a
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• pp.182-182
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• 2005