planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:ventilation_in_commercial_kitchens
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planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:ventilation_in_commercial_kitchens [2013/10/25 09:16] – cweber | planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:ventilation_in_commercial_kitchens [2024/01/25 11:29] (current) – [See also] yaling.hsiao@passiv.de | ||
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+ | ====== Ventilation in commercial kitchens ====== | ||
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+ | ===== Identifying energy-saving potential in the tasks of kitchen ventilation ===== | ||
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+ | A large part of the energy used in commercial kitchens is devoted to ventilation. Kitchen ventilation systems have to remove heat, moisture, and aerosols emitted during cooking and cleaning from the indoor air to ensure tolerable working conditions for staff. The 47th Working Group on Affordable Passive Houses allowed the Passive House Institute (PHI) to take a closer look at energy consumption for ventilation units used in commercial kitchens in order to find out how energy can be saved without reducing indoor air quality. The following aspects with potential for saving energy were identified pertaining to kitchen ventilation: | ||
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+ | **Reduction of pressure losses**: Kitchen ventilation systems have to move relatively large amounts of air, so reductions in pressure losses have a significant impact on the system' | ||
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+ | **Reduction in demand for extract air and the resulting reduction in the volume flow of fresh air:** Reducing the volume flow probably has the most significant effect on energy-saving potential because it reduces not only the ventilator' | ||
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+ | **Heat recovery:** Unfortunately, | ||
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+ | In the end, the ways of saving energy presented only represent individual solutions. A complete, energy-efficient system will, however, only come about when all of the ways to conserve energy interact and kitchen ventilation systems are optimally adjusted for actual usage during planning. \\ | ||
+ | \\ | ||
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+ | ===== Read more ===== | ||
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+ | //This in-depth article is available exclusively to iPHA-members.// | ||
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+ | [[planning: | ||
+ | \\ | ||
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+ | ===== Summary ===== | ||
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+ | The various steps taken to reduce volume flow – and the resulting reduction in ventilation heat losses and ventilation drive energy – probably reduce energy consumption the most. The proper selection of special kitchen appliances with reduced need for extract air is especially important. In other words, these appliances reduce thermal and material loads themselves rather than passing them on to the ventilation system. \\ | ||
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+ | In general, the ventilation system also has to be optimally calibrated for kitchen usage and workflows. Everyone (architects, | ||
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+ | //These findings were compiled by the working group on affordable passive houses (with funding from DBU, HMUELV, ProKlima, and FAAG GmbH) as part of its focus on [[http:// | ||
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+ | ===== References ===== | ||
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+ | **[[http:// | ||
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+ | **[VDI2052]** VEREIN DEUTSCHER INGENIEURE: VDI 2052: Raumlufttechnische Anlagen für Küchen; Düsseldorf 2006 \\ | ||
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+ | **[FST2000]** Swierczyna, | ||
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+ | **[FST2006]** Karas, | ||
+ | \\ | ||
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+ | ====== See also ====== | ||
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+ | [[..: | ||
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+ | [[planning: | ||
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+ | [[: | ||
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+ | [[http:// | ||
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