[esp-r] Re: Thermal indoor climate in kitchens

[Jon Hand]

My recollection of a project which had a restaurant kitchen was that many
exhaust hoods will be matched with an equivalent fresh air source near
the stove so that the hood does not de-pressurize the building.  If the make-up
air and exhaust are balanced then the impact on the adjacent spaces is greatly
reduced.  There will still be a radiant contribution for some stoves and hoods
are imperfect.

Probably this would be a good topic to put out on the bld-sim list. 

 -Jon Hand
________________________________________
From: esp-r-bounces at lists.strath.ac.uk [esp-r-bounces at lists.strath.ac.uk] On Behalf Of Per Haugaard [perhaugaard at yahoo.dk]
Sent: 03 December 2012 08:28
To: ESP-r_ny
Subject: [esp-r]  Thermal indoor climate

Dear list,

I have build a model of an industrial kitchen. The model is supposed fulfil the Danish regulation for low energy houses which in this case exclude cooling in general.
The internal heat load is quite large which results in too many hours with a temperature above 26°C.

The convective and radiant part from the equipment is 0,5/0,5.

My question is, does anyone know of any rule of thumb or literature on how much heat e.g. exhaust hood removes directly from the source (stoves) and hence does not affect the operative temperature of the room?

Any input is appreciated :)


Best regards

Per