Abstract
Energy consumption which is required for ventilation and air conditioning is tend to be increased because of the pretty much greater heat load for food processing in commercial kitchens. We have conducted field measurements changing the combination of ventilation rate and operating electrical appliances to find the suitable control method of the ventilated ceiling system in the kitchen to realize energy conservation.
| Original language | English |
|---|---|
| Title of host publication | HB 2006 - Healthy Buildings: Creating a Healthy Indoor Environment for People, Proceedings |
| Pages | 191-194 |
| Number of pages | 4 |
| Volume | 2 |
| Publication status | Published - 2006 |
| Externally published | Yes |
| Event | Healthy Buildings: Creating a Healthy Indoor Environment for People, HB 2006 - Lisboa Duration: 2006 Jun 4 → 2006 Jun 8 |
Other
| Other | Healthy Buildings: Creating a Healthy Indoor Environment for People, HB 2006 |
|---|---|
| City | Lisboa |
| Period | 06/6/4 → 06/6/8 |
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Keywords
- Commercial kitchen
- Displacement ventilation
- Electrical kitchen
- Ventilated ceiling system
ASJC Scopus subject areas
- Civil and Structural Engineering
- Building and Construction
- Health, Toxicology and Mutagenesis
Cite this
Nagata, M., Akimoto, T., Tsutsumi, H., Horikawa, S., & Ichiyama, S. (2006). Thermal performance of ventilated ceiling system in commercial electrical kitchen. In HB 2006 - Healthy Buildings: Creating a Healthy Indoor Environment for People, Proceedings (Vol. 2, pp. 191-194)