全電化厨房を備えた某レストランにおける換気システムの排熱性状と厨房内温熱環境の形成に関する研究

摘要

業務用厨房機器の電化は、「燃焼排ガスが発生しない」「放射によ る熱ストレスが小さい」など、労働環境の改善に寄与することを理 由に急速な発展を遂げてきた。運用段階においても、「調理手順のマ ニュアル化に対応しやすい」「燃焼式に比べて熱効率が良く、省エネ ルギー」といった情報が流布し、全電化の厨房を備える施設は増加 してきている。 しかしながら、電化厨房における空調・換気設計については、適 正な排気量の同定や置換換気の有効性を含め、課題の多くが研究段 階である。これより、全電化厨房を備えた施設には、設計者の思想%This paper reports on the results of the survey of the restaurant where "Ventilation ceiling system" that doesn't set up the exhaust hood is adopted. The object of the investigation is a thermal environment in the kitchen, an electricity consumption of the kitchen appliances, and the state of the supply air and the exhaust air. The purpose of the study is from a relation between generation of heat and air-conditioning and ventilation to the examination of the thermal environment in the kitchen.rnThe results of a measurement of the exhaust air showed that the temperature changed gradually as the electricity consumption of the kitchen appliances increased. We showed that generation of heat from kitchen appliances had been efficiently exhausted from the relation between the electricity consumption of the kitchen appliances and the exhaust calorie. The result of a measurement of the thermal environment in the kitchen showed that the temperature rose gradually when kitchen appliances were frequently used. On the other hand, the relative humidity rose remarkably when the kitchen appliances were used and the cooking utensils were washed using the hot water. SET * became an evaluation of "It was a little warm" in summer, and became an evaluation of "Comfort" or "It is a little warm" in winter. It was shown that a thermal environment not bad was maintained as a working environment.