Influencing factors of air volume in kitchen cooking exhaust shaft systems of high-rise residential buildings

Shen’yang Jian’zhu University, China.

Corresponding author: 952567057@qq.com

Abstract

This paper uses mathematical model theoretical calculation and experimental verification to study the pressure distribution inside the residential kitchen flue and the flow rate of each user through three aspects: temperature difference, opening rate and hood performance. Based on fluid network theory, the flow equation of oil smoke in the cooking exhaust shaft system is established. The accuracy of the mathematical model model was verified through experiments and applied to the calculation of the flue in the kitchen of a 30-story residential building in Shenyang. The results show that the static pressure decreases continuously with the increase of floor height, and the highest pressure appears at the lower level of the floor. The pressure keeps rising as the opening rate increases, i.e., the more users open, the higher the pressure at the bottom floor. Under the joint action of thermal pressure and flue resistance, the static pressure shows a low-high-low distribution form, with the temperature difference increases, the maximum static pressure in the flue moves to the bottom; the flow rate of users on each floor increases with the height, and decreases with the increasing rate of opening, under the influence of thermal pressure user flow distribution is high-low-high distribution.