• 한국식품조리과학회지
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• 제31권1호
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• 한국태양에너지학회 논문집
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• 제34권1호
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• pp.72-80
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• 2014

This study proposed a wind power generation system utilizing outdoor air on the rooftop and indoor ventilation, which would increase according to the building height, as a way to help to save energy consumption in a building by using wind power energy of the new renewable energy sources. The study measured the distribution of air currents and power generation according to the usage factor of exhaust pipes in the kitchen and bathroom and identified the elements to consider when applying a wind power generation system to buildings in order to use outdoor air on the rooftop increasing according to the height and the indoor ventilation produced in the facility vertical shafts inside the buildings by installing a wind power generation system on the rooftop. (1) The study measured the ventilation velocity of the kitchen hood and bathroom ventilation fan by changing the zone areas by the households according to the usage factor of [${\alpha}$]=33~100%. As a result, the kitchen ventilation pipe generated the ventilation wind of 3.0m/s or more at the usage factor of [${\alpha}$] 66% or higher, and the bathroom ventilation pipe generated ventilation velocity lower than 3.0m/s, the blade velocity of the wind power generator, even after the usage factor rose to [${\alpha}$]=100%. (2) As the old bathroom ventilation pipe generated the ventilation velocity of 3.0m/s, the blade velocity of the wind power generator, even with the rising usage factor [${\alpha}$], the application of an outdoor air induction module increased the ventilation velocity by 2.9m/s at the usage factor of [${\alpha}$]=33%, 3.8m/s at the usage factor of [${\alpha}$]=66%, and 3.6m/s at the usage factor of [${\alpha}$]=100%. Thus the ventilation velocity of 3.0m/s, the blade velocity of the wind power generator, or higher was secured. (3) The findings prove that the applicability of a wind power generation system using outdoor air on the rooftop and indoor ventilation is excellent, which raises a need for various efforts to increase the possibility of its commercialization such as securing its structural stability according to momentary gusts on the rooftop and typhoons in summer and making the structure light to react to the wind directions of outdoor air on the rooftop according to the seasons.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2008년도 하계학술발표대회 논문집
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• pp.1207-1212
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• 2008

The purpose of this study is to evaluate the location of the outlets in the mechanical ventilation system installed in apartment. We performed the numerical analysis to estimate the ventilation effectiveness and the indoor $CO_2$ concentration considering the occupants and the condition with inlet and outlet in each room. From the numerical results, modified location of the outlets is about 10% high than designed one with respect to the ventilation effectiveness when the occupants are not considered. But designed location of inlet and outlet in living room and kitchen is better than modified one with respect to the reduction of $CO_2$ concentration in the living room and kitchen with occupants. In case of our model, Air change per hour (0.7) is not enough to sustain the acceptable criteria of $CO_2$ concentration (1000ppm) in the room with the occupants

• 설비공학논문집
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• 제12권1호
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• pp.75-82
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• 2000

This paper presents the predicted results by CFD technique of air flow and contaminant distribution in a full-scale kitchen opened to a living room, ventilated by a exhaust hood. To analyze the characteristics of the indoor environment, the concept of contaminant index was defined. In this study, the locations of the gas range and the window were chosen as the parameters to investigate the indoor environment. The values of the contaminant index for several layout of the gas range and the window were calculated and compared. When the gas range is installed along the wall with specified window location, its position in relation to the wall has unnoticed effect on contaminant infer. Once the location of the gas range is fixed, the indoor air quality may deteriorate by the proximity of the window to the gas range. This is due to the shorter distance that external fresh air must travel within the kitchen before it reaches the exhaust fan.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 1999년도 춘계학술발표대회 논문집
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• pp.53-56
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• 1999

The purpose of this study was to diagnose the characteristics of current use of kitchen and scrutinize what to improve for the future kitchen development. To achieve the purpose, the small group wordshop panel was used. Two groups of 5 housewives per each were employed. For each group, there were a total of 3 consecutive meetings including 2 workshops and 1 field survey in each subject's house. The contents dealt with in the panel were as follows. First, actual condition and problems of using kitchen; second , possible solutions of the problems; third, needs for developing future kitchen. The major results were first, consumers require bigger kitchens to accomodate a variety of family activities ; second, kitchen needed to be more open encouraging family interaction and gave organic relationship to adjacent such as living room and utility room; third, due to korean cooking style, poor ventilation along with wet trash disposal was a serious problem. In addition to these. there revealed many problems which need to be improved and valuable ideas for the improvement.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 추계학술발표대회 논문집
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2002년도 학술대회지
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• pp.313-316
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^{3}/h$. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and $100m^{3}/h$. The particle collection efficiency of a grease filter increases with increasing the particle diameter and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter The cut-off diameter of the tested grease filter representing $50-{\%}$ collection efficiency is about $11.6{\mu}m$ for water droplets at $100m^{3}/h$.

• 설비공학논문집
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• 제14권10호
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• pp.792-800
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^3$/h. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The air velocity and pressure distributions were discussed in detail. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and 100㎥/h. The particle collection efficiency of a grease filter increases with increasing the particle diameter, the particle density, and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter. The cut-off diameter of the tested grease filter representing 50-% collection efficiency is about 11.6$\mu$m for water droplets at $100m^3$/h.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2008년도 하계학술발표대회 논문집
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• pp.883-888
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• 2008

Various effluents generated in cooking processes contribute a great deal to indoor air pollution among many other indoor pollutants such as dusts from outdoor and carbon dioxide from human body. Kitchen exhaust hoods are not believed to exhaust indoor contaminants properly in many cases, while generating too much noise. Instead of focusing on individual products of kitchen hoods, we should address the problem by attacking the ventilation system as a whole including vertical shafts and building air-tightness. In this study, it is intended to investigate the pressure distribution along the vertical shaft depending on various system parameters, such as shaft size, concurrent hood usage rate, roof fan, inlet pressure loss, and outdoor temperature. The maximum static pressure in the vertical shaft has been obtained using the method of design of experiments and analyzed by the analysis of variance. The results can be used for the design of kitchen exhaust systems by analyzing the pressure distributions in vertical shafts.

• 설비공학논문집
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• 제15권8호
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• pp.619-629
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• 2003

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. Since the inertial impaction is a dominant particle removal mechanism of the grease filter, the performance of the filter is greatly affected by the geometry. This numerical study has been conducted to investigate the effect of geometry on the performance of grease filters for four models having nominal flowrate of 100 m$^3$/h. Four models were designed by changing the shape of impaction surface, the length of eyelid, and the number of eyelids of the grease filter. The flow field and particle trajectories in the grease filter with a flow chamber were simulated using the commercial code of STAR-CD. The difference of air velocity and pressure distributions among four models was discussed in detail. The collection efficiency curves and the pressure drops of four models were also compared. It was found that the grease filter model with flat top surfaces shows highest performance among four models, having high particle collection efficiency and relatively low pressure drop. The cutoff diameter of this model representing 50-% collection efficiency is about 7.1 ${\mu}{\textrm}{m}$ for water droplets at 100 m$^3$/h.