HO-18-C042 -- Comparison on Ventilation Requirements for Electric Cooking Appliances between Wall-Mounted Hood and Single Island Hoods PDF

The purpose of this study is to investigate the ventilation requirements for electric cooking appliances installed under wall-mounted hoodsand single island hoods. In general, the ventilation requirements for island hoods are larger than that of wall-mounted hoods. According toASHRAE Standard 154-2011, the ventilation requirements for medium duty cooking appliances are about 1.7 times larger than that of wallmountedhoods. In Japan, the face velocity of 60 fpm (0.3 m/s) at the exhaust hood opening is usually adopted as the typical ventilation rate forcommercial kitchens. There is no distinction between the ventilation requirements of wall-mounted hoods and single island hoods on the Japaneseconventional ventilation standard. Measurements of capture efficiency of exhaust hoods were conducted to elucidate the ventilation requirements ofmedium duty cooking appliances such as electric noodle cookers, electric fryers, IH tables, and electric griddles. The measured data wereinterpolated to estimate the ventilation rate, and the ventilation rate at a capture efficiency of 90 % was defined as the ventilation requirement. Theventilation requirements of wall-mounted hoods for an electric fryer, electric noodle cooker, IH table and electric griddle were 223 cfm (380 m³/h),253 cfm (430 m³/h), 200 cfm (340 m³/h), and 315 cfm (365 m³/h), respectively. On the other hand, the ventilation requirements of singleisland hoods for an electric fryer, electric noodle cooker, IH table and electric griddle were 270 cfm (460 m³/h), 383 cfm (650 m³/h), 200 cfm(340 m³/h), and 436 cfm (740 m³/h), respectively. The ventilation requirements of single island hoods are within 1.5 times that of an electriccooking appliance installed under a wall-mounted hood, except for electric griddles. The ventilation requirement of single island hood was found tobe 2.1 times larger than that of a wall-mounted hood in this experiment. The air disturbance in the kitchen prevented thermal plume from theelectric griddle to be captured by the hood because the thermal plume emitted from electric griddles are weak compared to the other cookingappliances. However, the ventilation requirements of single island hoods are 0.5 to 0.9 times smaller than that of the Japanese conventionalventilation standard. This suggests that there is a potential to reduce the ventilation rates for cooking appliances installed under both wall mountedhoods and single island hoods.