Kitchen exhaust ventilation : promotion of the establishment on integrated sustainable industry at R&D Halton Group Sdn Bhd.

Asmuin, Norzelawati and Pairan, Mohamad Rasidi and Sies, Mohamad Farid (2015) Kitchen exhaust ventilation : promotion of the establishment on integrated sustainable industry at R&D Halton Group Sdn Bhd. In: International Conference on Knowledge Transfer (ICKT 2015), 1-3 December 2015, Putrajaya, Malaysia.

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Abstract

Commercial kitchen hood ventilation is known as a device used to filter the plume generated from the cooking activities in kitchen area. Nowadays, there are several types of kitchen hood with different functions and choices selling in the market. In Malaysia, Halton Manufacturing Company is one of the biggest company which specialized and dealing with the kitchen hood system. The purpose of this study is aim to enhance the capability of the filtration system and reduce water consumption in the conventional commercial kitchen hood by installing new mist spray technology develop by UTHM. In order to achieve the objective of this project, it is divided into two sections which are simulation and experimental. ANSYS CFD-FLUENT 16.1 were used to simulate the kitchen hood system and water mist nozzle system for the simulation section. In this section, two model of commercial kitchen hoods with different specs were simulated. The result was then compared with the kitchen hood without capture jet and with capture jet to observe the effect of capture jet technology. Three different velocity magnitudes were set at the inlet of capture jet with 1.071 m/s (case A), 0.871 mls (case B) and 0.671 mls (case C). Results showed that the kitchen hood with capture jet technology was improved the flow characteristics in the kitchen hood system which helps to increase the velocity and control flow. Case A yith the velocity of 1.071 mls has highest average velocity compared to the case B, 0.871m/s and case C,0.671m/s. Based on simulation results, case A provided better thermal condition in the kitchen area compared to case B and case C. It is shown that the inlet capture jet velocity gives impact to the kitchen hood system in order to get better flow characteristics and thermal condition. Other the other hand, simulation also plays an important role to identify the critical location in commercial kitchen hood before the new mist spray technology can be installed. In the progress of development new mist spray technology, few nozzles were simulated based on difference types of nozzle with difference pressure conditions. This method helps to observe and identify the best nozzle performance before it can be fabricated. Three types of mist spray were chosen which are Nozzle A, Nozzle B and Nozzle C and they were tested under four different Pressures like 1.0, 2.0, 3.0 and 4.0 bar. However, the simulated result predicted the Nozzle A gave the best performance. In the meantime for experiment section. PIV (particle image velocimetry) were used to observe the physical characteristic of mist spray such as spray velocity, pray pattern and spray angle. High speed camera are used to visualize the result. After the experiment was done with all the data recorded, the fabricated nozzle will send to Halton Company to install'in the kitchen hood and observe the effect of the mist spray technology to the filtration effectiveness of commercial kitchen hood

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:kitchenhood; mist spray; water droplet; filtration; nozzle
Subjects:T Technology > TJ Mechanical engineering and machinery > TJ241-254.4 Machine construction (General)
Divisions:Faculty of Mechanical and Manufacturing Engineering > Department of Energy and Thermofluid Engineering
ID Code:7644
Deposited By:Mrs. Nurhayati Ali
Deposited On:15 Feb 2016 16:22
Last Modified:15 Feb 2016 16:22

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