Thermal plumes of kitchen appliances: Cooking mode

The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Energy and buildings 2006-10, Vol.38 (10), p.1141-1148
Hauptverfasser: Kosonen, Risto, Koskela, Hannu, Saarinen, Pekka
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 1148
container_issue 10
container_start_page 1141
container_title Energy and buildings
container_volume 38
creator Kosonen, Risto
Koskela, Hannu
Saarinen, Pekka
description The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.
doi_str_mv 10.1016/j.enbuild.2006.01.003
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_17245141</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0378778806000223</els_id><sourcerecordid>17245141</sourcerecordid><originalsourceid>FETCH-LOGICAL-c401t-f25da927fb2d48c84b0ad13d9301d955c6ca8296baae522bc8d52015f02446fd3</originalsourceid><addsrcrecordid>eNqFkL1OwzAYRT2ARCk8AlIW2BJsx44dFoQq_qRKLGW2HP9Qt04c7BSJt8dVKzF2-obv3HulA8ANghWCqLnfVGbods7rCkPYVBBVENZnYAZrxkvGOL8AlyltYH5ShmYAr9Ym9tIXo9_1JhXBFls3qbUZCjmO3slBmfRQLELYuuGr6IM2V-DcSp_M9fHOwefL82rxVi4_Xt8XT8tSEYim0mKqZYuZ7bAmXHHSQalRrdsaIt1SqholOW6bTkpDMe4U1xRDRC3EhDRW13Nwd-gdY_jemTSJ3iVlvJeDCbskEMOEIoJOg4Rxhto2g_QAqhhSisaKMbpexl-BoNjrExtx1Cf2-gREIuvLudvjgExKehuzFZf-w6xFlFOeuccDZ7KWH2eiSMqZbFC7aNQkdHAnlv4AqlOJVQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>14787199</pqid></control><display><type>article</type><title>Thermal plumes of kitchen appliances: Cooking mode</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Kosonen, Risto ; Koskela, Hannu ; Saarinen, Pekka</creator><creatorcontrib>Kosonen, Risto ; Koskela, Hannu ; Saarinen, Pekka</creatorcontrib><description>The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.</description><identifier>ISSN: 0378-7788</identifier><identifier>DOI: 10.1016/j.enbuild.2006.01.003</identifier><identifier>CODEN: ENEBDR</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Applied sciences ; Building technical equipments ; Buildings ; Buildings. Public works ; Displacement ventilation ; Environmental engineering ; Exact sciences and technology ; Heat load based design ; Kitchen ventilation ; Thermal plume ; Ventilation. Air conditioning</subject><ispartof>Energy and buildings, 2006-10, Vol.38 (10), p.1141-1148</ispartof><rights>2006 Elsevier B.V.</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-f25da927fb2d48c84b0ad13d9301d955c6ca8296baae522bc8d52015f02446fd3</citedby><cites>FETCH-LOGICAL-c401t-f25da927fb2d48c84b0ad13d9301d955c6ca8296baae522bc8d52015f02446fd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.enbuild.2006.01.003$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=17915858$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kosonen, Risto</creatorcontrib><creatorcontrib>Koskela, Hannu</creatorcontrib><creatorcontrib>Saarinen, Pekka</creatorcontrib><title>Thermal plumes of kitchen appliances: Cooking mode</title><title>Energy and buildings</title><description>The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.</description><subject>Applied sciences</subject><subject>Building technical equipments</subject><subject>Buildings</subject><subject>Buildings. Public works</subject><subject>Displacement ventilation</subject><subject>Environmental engineering</subject><subject>Exact sciences and technology</subject><subject>Heat load based design</subject><subject>Kitchen ventilation</subject><subject>Thermal plume</subject><subject>Ventilation. Air conditioning</subject><issn>0378-7788</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkL1OwzAYRT2ARCk8AlIW2BJsx44dFoQq_qRKLGW2HP9Qt04c7BSJt8dVKzF2-obv3HulA8ANghWCqLnfVGbods7rCkPYVBBVENZnYAZrxkvGOL8AlyltYH5ShmYAr9Ym9tIXo9_1JhXBFls3qbUZCjmO3slBmfRQLELYuuGr6IM2V-DcSp_M9fHOwefL82rxVi4_Xt8XT8tSEYim0mKqZYuZ7bAmXHHSQalRrdsaIt1SqholOW6bTkpDMe4U1xRDRC3EhDRW13Nwd-gdY_jemTSJ3iVlvJeDCbskEMOEIoJOg4Rxhto2g_QAqhhSisaKMbpexl-BoNjrExtx1Cf2-gREIuvLudvjgExKehuzFZf-w6xFlFOeuccDZ7KWH2eiSMqZbFC7aNQkdHAnlv4AqlOJVQ</recordid><startdate>20061001</startdate><enddate>20061001</enddate><creator>Kosonen, Risto</creator><creator>Koskela, Hannu</creator><creator>Saarinen, Pekka</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>C1K</scope><scope>SOI</scope><scope>7TV</scope><scope>7U6</scope></search><sort><creationdate>20061001</creationdate><title>Thermal plumes of kitchen appliances: Cooking mode</title><author>Kosonen, Risto ; Koskela, Hannu ; Saarinen, Pekka</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-f25da927fb2d48c84b0ad13d9301d955c6ca8296baae522bc8d52015f02446fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Applied sciences</topic><topic>Building technical equipments</topic><topic>Buildings</topic><topic>Buildings. Public works</topic><topic>Displacement ventilation</topic><topic>Environmental engineering</topic><topic>Exact sciences and technology</topic><topic>Heat load based design</topic><topic>Kitchen ventilation</topic><topic>Thermal plume</topic><topic>Ventilation. Air conditioning</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kosonen, Risto</creatorcontrib><creatorcontrib>Koskela, Hannu</creatorcontrib><creatorcontrib>Saarinen, Pekka</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Environment Abstracts</collection><collection>Pollution Abstracts</collection><collection>Sustainability Science Abstracts</collection><jtitle>Energy and buildings</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kosonen, Risto</au><au>Koskela, Hannu</au><au>Saarinen, Pekka</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal plumes of kitchen appliances: Cooking mode</atitle><jtitle>Energy and buildings</jtitle><date>2006-10-01</date><risdate>2006</risdate><volume>38</volume><issue>10</issue><spage>1141</spage><epage>1148</epage><pages>1141-1148</pages><issn>0378-7788</issn><coden>ENEBDR</coden><abstract>The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/j.enbuild.2006.01.003</doi><tpages>8</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0378-7788
ispartof Energy and buildings, 2006-10, Vol.38 (10), p.1141-1148
issn 0378-7788
language eng
recordid cdi_proquest_miscellaneous_17245141
source ScienceDirect Journals (5 years ago - present)
subjects Applied sciences
Building technical equipments
Buildings
Buildings. Public works
Displacement ventilation
Environmental engineering
Exact sciences and technology
Heat load based design
Kitchen ventilation
Thermal plume
Ventilation. Air conditioning
title Thermal plumes of kitchen appliances: Cooking mode
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T02%3A56%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Thermal%20plumes%20of%20kitchen%20appliances:%20Cooking%20mode&rft.jtitle=Energy%20and%20buildings&rft.au=Kosonen,%20Risto&rft.date=2006-10-01&rft.volume=38&rft.issue=10&rft.spage=1141&rft.epage=1148&rft.pages=1141-1148&rft.issn=0378-7788&rft.coden=ENEBDR&rft_id=info:doi/10.1016/j.enbuild.2006.01.003&rft_dat=%3Cproquest_cross%3E17245141%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=14787199&rft_id=info:pmid/&rft_els_id=S0378778806000223&rfr_iscdi=true