Cooking Effluence

In a commercial kitchen, a large ventilation rate is needed and energy consumption can be large because a large amount of effluence of heat and moisture need to be removed. To improve kitchen environment and to save the energy, low radiative cooking equipment with concentrated exhaust chimney was developed. Although a ventilation rate may be decreased by using this equipment, the effluence needs to be captured well. To predict indoor air and thermal environment of commercial kitchen using this equipment, CFD analysis is useful.