Académique Documents
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IN TRO D U CTIO N
(Background ofresearch)
These substances include water and grease in the liquid and vapor
phases, non-condensable gases, and solid organic matter
Water cannot
dissolve oil and the
grease effectively to
clean up the filter
unit, causing a poor
level of cleanliness of
the filter
O BJECTIVE
To understanding the
characteristic of emission
through grease machine
SCO PE O F STU DY
Study the type of
kitchen hood (CKV).
(island canopy)
Process comparison
the AL-75 (water,
L10 W90, L30 W70)
for ratio 1:1 and 2:1
with pressure 1bar
2bar and 3bar.
LITERATU RE REVIEW
Type of kitchen ventilation system
Type of filtration
LITERATU RE REVIEW
Standard baffle
-design for light duty grease application
-air flow through the and cause the particle
impact the baffle.
Cooking emission
-Depends strongly on a variety of parameters, including
ingredients, type of stove and cooking temperature
-Deep frying generated high PM size than steaming
and boiling
LITERATU RE REVIEW
Grease emission
-grease that release from the cooking process involve the
use of oil.
-Deep frying generated high PM size than steaming
and boiling
Nozzle (selection)
-important for cleaning process
-proper nozzle performance can reduce
costs and improve cleaning process.
LITERATU RE REVIEW
Spray pressure
-Important element to determine the nozzle flow rate and droplet size.
-nozzle flow rate varies with spraying pressure.
Spray mixing
-Zhou hang Li stated, high pressure will change the droplet size
-Flow patterns and phase inside the internal mixing chamber also give
strong effects on spray characteristics (Li et al., 2012).
M ETH O D O LO GY (Properties)
-Indoor Air
Quality
meter
-Direct
Sense IAQ
Monitors
-VeloCicalc
Meter
-Viscosity
testing
apparatus
M ETH O D O LO GY (characteristic)
Flow Control System
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