Ventilation control system was developed and installed in an all electric center of providing school lunch. The system is able to control ventilation rate according to the change of indoor absolute humidity affected by uses of cooking appliances. The purpose of this study is to clarify the effects on the indoor thermal environment and electric energy consumption for ventilation and air conditioning by the installation of ventilation control system. From the measurements under the condition of the practical uses in the cooking room, the indoor thermal environment after the installation could be as good as it before installation. The electric energy consumption for ventilation and air conditioning was reduced by the developed ventilation control system.
All electric cooking equipments have been propagated in the center of providing school lunch. However, the ventilation rates of the facilities are well planned with the same criterions applied for the facilities equipped by gas combustion cooking ranges because we do not have definite planning standards on the ventilation rates. The purpose of this study is to clarify the effects on the indoor thermal environment and electric energy consumption for air conditioning when we control the ventilation rates in the cooking room. From the measurements based on the practical uses in the cooking room, we discuss the effects of change of the ventilation rates in comparison with the values calculated by the electric capacity of the kettles and the designed values calculated by the air change per hour ; 20 circulation times applied for the cooking room.
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