Control of temperature and fume generation by cooking in a residential kitchen by ceiling radiative cooling and fume hood extraction

Abstract

The heat radiation in a residential kitchen was simulated by CFD (Computational-fluid-dynamics) to evaluate the cooling by a radiant cooling ceiling panel and pollution dispersion by the range hood and the air extraction system. The kitchen has a 2-hobs stove and a fume hood for removing waste heat and fumes. The simulation was validated by measurements in a domestic kitchen in a home in Changsha, China, where summer temperature is generally about 33 °C and often over 35–42°C. The simulation results show that the pollutant concentration in the kitchen during cooking was much lower than the Chinese standard criteria of GB/T18883-2002. A standard turbulence model was used, which indicated satisfactory distribution of temperature and airflow in the kitchen. The indoor airflow velocity was low. The airflow temperature when both hobs were used was slightly higher by 3–4°C than when a single hob was used. The temperature in the kitchen during cooking was about 28 °C, which was a degree lower than the living-room temperature, thus maintaining a comfortable thermal and healthy environment. The radiant cooling in the ceiling was shown to be a significant contributing factor. The ring suction type range hood has a sufficient capacity to remove the kitchen fume contaminants.