| Summary: | 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
|
|---|