Improving kitchen thermal comfort in summer based on optimization of airflow distribution

To quantitatively analyze the comfort of kitchen environment, this paper presents a thermal comfort analysis method for kitchen with air-conditioned range hood. It corrects the deficiency in the original comfort formula involving humidity, thereby reasonably quantifying the impact of the cooling airflow from air-conditioning, including humidity, on kitchen thermal comfort. By adjusting the structural parameters of the air conditioning system, the airflow distribution in the kitchen space during summer has been optimized, thereby further enhancing its thermal comfort. This method employs Fluent analyses and its User-Defined Functions (UDF) to analyze the indoor flow field, temperature, humidity, and the distribution of PMV-PPD within the kitchen equipped with air-conditioned range hood. Additionally, experimental data are applied to validate the accuracy and effectiveness of the simulation model. The results indicate that under high temperature climate conditions in summer, air-conditioned range hood significantly enhances the thermal comfort of kitchen environment during cooking. Moreover, optimal thermal comfort for both the kitchen space and local respiratory area of the human body is achieved when the air supply angle is set at 45 degrees, the air conditioning outlet flow rate is 5.5 m3/min and the air supply temperature is set at 21 degrees C. Compared to the initial operating conditions, Human thermal sensitivity weighted PMV decreased by 98.17 %, and the weighted PPD decreased by 82.07 %. This study provides valuable insights for the design and operation of air-conditioned range hoods, contributing to improved thermal comfort and energy efficiency in residential kitchens.