Concerns over the indoor conditions have increased during recent
years as a result of knowledge about indoor environmental quality
on health, comfort and productivity of the workforce. The
efficiency of the exhaust system is especially emphasised with a
ventilated ceiling system where the exhaust is located at ceiling
level. The removal efficiency of the total system must be
guaranteed and the spread of impurities throughout the kitchen
should be prevented. In the normal design practice, empirical
knowledge of the existing installations together with rough heat
load based calculation has been used for airflow rate
determination. This book provides a contribution to the
understanding of the thermal plumes of kitchen appliances and the
interaction between supply air systems. This book gives improved
basis for designing ventilated ceiling systems. Concepts to improve
the capture and containment efficiency are also analyzed. The book
is especially useful to professionals in commercial kitchen
ventilation and food service fields, or anyone else who may be
considering utilizing high performance ventilation in an energy
efficient manner.
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