Reports experiments conducted in a 10 in. (25.4 cm) square horizontal duct to determine the effect of mean exhaust velocity on the rate of grease accumulation in straight commercial kitchen exhaust ducts. Four mean velocities were used with deposition rates of particles, vapour and actual cooking effluent measured at each. States the results show that the rate of grease accumulation decreases with reduced velocity for all duct scenarios when the entering effluent temperature and concentration are fixed. States that when the effluent source remains constant, a reduction in exhaust velocity will decrease the rate of grease accumulation for well-insulated ducts, but the change in non-insulated ducts depends on the specific conditions.
Primary Author(s): Gerstler W D, Kuen T H, Pui D Y H, et al
Source: ASHRAE Trans., 2002, vol.108, part 1, paper number 4548 (RP-1033), 470-482, 7 figs, 1 tab, refs.
BSRIA Abstract Doc 000103790 Abs 20020760
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