New approach to reducing water consumption in commercial kitchen hood

2nd International Conference on Computational Fluid Dynamics in Research and Industry

力学;计算机科学;工业技术

Asmuin, N.^1 ; Pairan, M.R.^1

Department Energy and Thermofluid Engineering, Faculty of Mechanical and Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Malaysia^1

关键词: Commercial kitchens;    Extensive simulations;    Filtration efficiency;    Nozzle configuration;    Spray characteristics;    Spray technologies;    Ventilation systems;    Water consumption;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/243/1/012043/pdf
DOI  :  10.1088/1757-899X/243/1/012043

来源: IOP

【 摘 要 】

Water mist sprays are used in wide range of application. However it is depend to the spray characteristic to suit the particular application. The modern commercial kitchen hood ventilation system was adopted with the water mist nozzle technology as an additional tool to increase the filtration efficiency. However, low level of filtration effectiveness and high water consumption were the major problems among the Commercial Kitchen Ventilation expert. Therefore, this study aims to develop a new mist spray technology to replacing the conventional KSJB nozzle (KSJB is a nozzle's name). At the same time, an appropriate recommended location to install the nozzle in kitchen hood system was suggested. An extensive simulation works were carried out to observe the spray characteristics, ANSYS (FLUENT) was used for simulation wise. In the case of nozzle studies, nozzles were tested at 1 bar pressure of water and air. In comparison with conventional nozzles configuration, this new approach suggested nozzle configuration was reduce up to 50% of water consumption, which by adopted 3 numbers of nozzles instead of 6 numbers of nozzles in the commercial kitchen hood system. Therefore, this nozzle will be used in industry for their benefits of water consumption, filtration efficiency and reduced the safety limitations.