Experimental investigation on filtration and cooling effect of kitchen hood ventilation system from water-mist recirculation spray: water mist spray cycle

Nor Salim, Nor Adrian and Asmuin, Norzelawati and Hariri, Azian and Sies, M. Farid and Zakaria, Hanis and Idris, Ahmad Fu’ad and Afandi, Azizi and Bosiran, M. Asrul and Taib, Ishkrizat and Tajul Arifin, Ahmad Mubarak (2022) Experimental investigation on filtration and cooling effect of kitchen hood ventilation system from water-mist recirculation spray: water mist spray cycle. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 90 (1). pp. 64-79. ISSN 2289-7879

Text
J13961_84cc800e88a040373c6f15c583a6f0a6.pdf
Restricted to Registered users only
Download (1MB) | Request a copy

Official URL: https://doi.org/10.37934/arfmts.90.1.6479

Abstract

A Water-mist spray system in several heavy-duty kitchen hood canopies is installed to efficiently control the high heat loads and grease emissions produced from the cooking process and for safety purposes. The main purpose of this study is to reduce water consumption by introducing the water-mist recirculation system to replace the current method water-mist system since it is working as water loss. A standard ASTM 2519 and UL 1046 full-scaled experiment is developed in the laboratory. An existing Halton Europe/Asian water-mist operating system is adopted in this study. Twelve (12) cycles (at 24 hours of water-mist activation) have been studied to determine the maximum water�mist activation cycle. The data are collected at two (2) hours water-mist activation at every water-mist recirculation cycle. The water-mist spray fluids viscosity is 0.7 cP from fresh water until the 4th cycle (8 hours water-mist spray) and increase 14.29% (0.8 cP) at the 5th cycle to the 12th cycle. On average, the difference in gas emissions percentage for CO concentration between fresh water until the 4th cycle is 10.81 – 18.92% while the CO2 concentration is 12.33 – 18.22%. On average, the difference in cooling effects percentage for ducting temperature between fresh water until the 4th cycle is 5.55% while the hood temperature is 2.33%. From the study, the water-mist recirculation system could save up to 611,667 litres per year and 466,798.5 litres per year water for all U.S, European, and Asian kitchen hood designs per hood length. By adopting the new water-mist recirculation system to the current water-mist kitchen hood, the water operational cost for water successfully reduced to RM 4,889.63 per year and RM 6,977.86 per year for U.S design and European or Asian design per hood length respectively. The water-mist recirculation system has great potential to improve the current water-mist system for the commercial kitchen hood.

Item Type:	Article
Uncontrolled Keywords:	Exhaust hood; kitchen ventilation; system; water-mist spray; recirculation system; indoor thermal environment; indoor air quality; wastewater
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ212-225 Control engineering systems. Automatic machinery (General)
Divisions:	Faculty of Mechanical and Manufacturing Engineering > Advanced Manufacturing and Materials Centre
Depositing User:	Mr. Abdul Rahim Mat Radzuan
Date Deposited:	12 Apr 2022 06:54
Last Modified:	12 Apr 2022 06:54
URI:	http://eprints.uthm.edu.my/id/eprint/6907

Actions (login required)

View Item