低放射・集中排気型厨房機器を用いた業務用厨房の空気・温熱環境に関する研究 (その16)空調擾乱と人体擾乱がフード捕集率に与える影響
Indoor Air Thermal Environment of Commercial Kitchen Using Low Radiative Cooking Equipment with Concentrated Exhaust Part16. Influence of Capture Efficiency of Exhaust Hood by Disturbing Airflow by HVAC outlets or Moving Panel

合田 浩平, 山中 俊夫, 甲谷 寿史, 藤本 祐子
2014 Techinical Papers of Annual Meeting the Society of Heating,Air-conditioning and Sanitary Engineers of Japan  
In a commercial kitchen, a large ventilation rate is needed and energy consumption can be large because a large amount of effluence of heat and cooking effluence need to be removed. To improve kitchen condition, and save the energy, low radiative cooking equipment with concentrated exhaust chimney was developed. Although a ventilation rate may be
doi:10.18948/shasetaikai.2014.4.0_161 fatcat:c5aezoerprcevgbkruuju3dkvi