Field Measurements and Analysis on Temperature, Relative Humidity, Airflow Rate and Oil Fume Emission Concentration in a Typical Campus Canteen Kitchen in Tianjin, China

Abstract

This study investigated the annual variation of the indoor thermal environment in a typical canteen kitchen and tried to evaluate the actual working status of the exhaust fume system. Parameters were measured in the canteen kitchen, including indoor environment (temperature, humidity, air velocity); outdoor environment (temperature; humidity); exhaust fume system (temperature, airflow rate, oil fume concentration, energy consumption), and makeup air system (temperature, humidity, air velocity) from April 2019 to January 2020. In addition, we also interviewed the chef’s thermal comfort in this kitchen. From the data available, we could find that 82.92% of the working hours in summer were above the acceptable range. Only 17.08% of the working hours were within the tolerance range (26–32 °C). The questionnaire results showed that 83.33% of chefs felt hot in summer. Most chefs’ wet sensations in the four seasons were neutral, and 91.6% of the chefs felt dissatisfied with the draft sensation. In addition, 88.33% of the chefs felt the fume overflowing from the exhaust hood. This may be because the exhaust fume system of the canteen kitchen was operated under the air velocity of 9.18 ± 1.6 m/s, and its exhaust airflow rate was 10,634.80 ± 189.30 m3/h, which is lower than the minimum exhaust airflow rate (12,312 m3/h). The measurement results indicated that the exhaust fume system could not remove the waste heat and fume pollutants effectively.

Keywords

• indoor thermal environment
• Chinese canteen kitchen
• exhaust fume system
• PMV-PPD
• long-term test