Investigates the impact that the static pressure within a commercial kitchen space may have on exhaust system performance, since in kitchens this pressure may change for a variety of reasons. Reports that within a laboratory environment, it was demonstrated that conditions of positive pressure did not affect hood capture, while conditions of negative pressure adversely affected the ability of the hood to capture and retain cooking effluent. Explains that this adverse effect was due to a reduction in the exhaust airflow rate caused by an increase in static pressure of the exhaust system, not the static pressure condition itself. Presents the theory that supports this conclusion as well as implications for facility design and operation.
Primary Author(s): Swierczyna R, Fisher D, Horton D
Source: ASHRAE Trans., 2002, vol.108, part 1, paper number AC-02-16-3, 978-985, 6 figs, 2 tabs, refs.
BSRIA Abstract Doc 000103810 Abs 20020780
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