The mathematical model of kitchen smoke exhaust system in high-rise residential buildings considering the Influence of Stack effect

In high-rise buildings with large indoor and outdoor temperature difference,neglecting the effect of stack effect in smoke exhaust shafts may cause calculation error of the fluid network model.In this paper,the mathematical model of kitchen smoke exhaust system considering the influence of stack effect was put forward and it can be inserted different range hood sub-models.Compared with the results of six working conditions of the model without considering the stack effect,the error of the proposed model were reduced by 7.6%,4.3%,4.1%,2.8%,2.4%,and 2.1%.While the indoor and outdoor temperature difference varies from−5℃ to 49℃,the effect of stack effect on the pressure in the flue and the flow rate for each user was studied for six operating rates s.The results show that under the combined effect of stack effect and flue resistance,the static pressure of the kitchen smoke exhaust system showed a low-high-low distribution,and the maximum static pressure in the flue moved toward the bottom with the increase of temperature difference.User flow rates exhibit a low-high-low-high distribution,with an increased flow rate in the bottom users and the largest flow rate in the top users.

Direct capture efficiency of range hoods in the confined kitchen space

Range hood is a local ventilation device applied widely in residential kitchen for maintaining healthy environment. This study firstly defines the direct capture efficiency (DCE) based on the two-zone model in a confined kitchen space. A mass flux ratio of the secondary captured pollutant to the entrained pollutant from the room zone is proposed for the determination of DCE, where the distribution coefficient is firstly solved, and then its sensitivity analysis on the DCE is carried out. To validate the mass flux ratio and concisely identify the DCE, a virtual purification method that artificially sets the escaped pollutant to zero, is further applied. Compared with the newly developed DCE, the existing indexes, such as contaminant removal efficiency (CRE), total capture efficiency (TCE), fail to differentiate the direct capture from the total capture. Finally, the effects of such factors as makeup airflow pattern, exhaust flow rate, cooking source temperature and the individual occupied/unoccupied on the DCE are fully studied. It is confirmed that different makeup airflow pattern results in distinguished airflow distribution, which makes a significant difference of more than 30% in DCE. Over 50% increase of DCE can be achieved when the exhaust flow rate is increased from 300 to 600 m3/h. About 30% decrease of DCE is observed with the increased cooking source temperature from 100 to 300 °C, and 10% increase of DCE is appeared in the individual occupied case. This reasonable definition and determination of DCE would help to improve the real capture performance of range hoods.