Analysis of heat sources in kitchen spaces

The first part of the thesis analyses the topic and the standard-based approach to kitchen ventilation design. The computational part of this thesis builds on the HVAC design from the bachelor’s thesis and optimizes it for a commercial kitchen (hot kitchen) ventilation system. Using updated assumptions, the study recalculates design airflow rates, thermal loads, and ductwork pressure losses, and revises the supply and extract air distribution elements. It also includes an acoustic assessment with noise attenuation, fire-safety components, and duct insulation specifications. The optimized design is compared with the original solution in terms of energy demand and investment cost. In the experimental part, indoor microclimate in a commercial kitchen was verified during operation of cooking appliances with simultaneous canopy extraction. Air velocities in the canopy were measured to determine the airflow rate and to set a simultaneity factor, which then governed the scheduled overlap of appliance operation.