実在厨房における局所空調方式と天井給気型置換換気方式の比較: ファミリーレストランの厨房換気に関する研究（第2報）

摘要

本研究では、天井給気型置換換気方式をファミリーレストランの小規模厨房に適用し、夏期と冬期において厨房内温度や空調消费電力量等を測定し、厨房内温熱環境や省エネルギー効果を検討した。また、厨房内粉じん計測や厨房内作業者へアンケートを実施し、局所空調方式と比較した。さらに、拡張アメダス年標準気象データの外気温湿度を用いて取入れ外気の負荷と外気冷房が可能な時間を計算した。得られた知見を以下にまとめる。なお、今回実測対象としたファミリーレストランの厨房では、空調機容量が適切ではなかった。%In the previous paper, CFD simulations and experiments were conducted to study the displacement ventilation system with ceiling supply openings (hereafter DV system) in commercial kitchens. The results showed that the DV system reduced the influence of airflow supplied from diffusers on thermal plume over kitchen appliances so that the capture efficiency of exhaust hood was high and the kitchen can be maintained good thermal condition. This paper presents the results of field measurement of the thermal environment and the energy consumption in a real kitchen where the DV system was applied. The results shows that the DV system can improve thermal environment in the real kitchen and can save energy consumption for HVAC system. Even if the ventilation rate was decreased in the DV system, the thermal environment was almost same as conventional local cooling system with larger ventilation rate. This paper also shows that the estimated cooling period with outdoor air of the DV system was much longer than that of the conventional one.