Ventilation Rate The airflow and air distribution methods

By admin on November 17th, 2007

Ventilation Rate

The airflow and air distribution methods used in the
kitchen should provide adequate ventilation in the
occupied zone, without disturbing the thermal plume
as it rises into the hood system. The German VDI-2052
standard states that a:
Ventilation rate over 40 vol./h result on the basis of the
heat load, may lead to draughts.
The location of supply and exhaust units are also
important for providing good ventilation. Ventilating
systems should be designed and installed so that the
ventilation air is supplied equally throughout the
occupied zone. Some common faults are to locate the
supply and exhaust units too close to each other,
causing short-circuiting of the air directly from the
supply opening to the exhaust openings. Also, placing
the high velocity supply diffusers too close to the
hood system reduces the ability of the hood system
to provide sufficient capture and containment (C&C) of
the thermal plume.
Recent studies show that the type of air distribution
system utilised affects the amount of exhaust needed
to capture and contain the effluent generated in the
cooking process.

This site describes using dispersed task-specific annotation to

By admin on October 28th, 2007

This site describes using dispersed task-specific
annotation to make information available throughout a
kitchen. We present digital information on walls,
countertops, tables, appliances, the floor and water itself.
The resulting annotated space can help people to
collaborate, to work more efficiently and to avoid accidents.
The appliance and kitchen design industries have been
working to use appliances to communicate with each other
and with users. Our approach is to annotate the entire
kitchen space for the many purposes that were not designed
to be contemporaneous but often are. This paper promotes
the possibility and value of using cameras and projectors to
make total interfaces from traditional kitchen spaces.
The use of the physical world as a user interface is
becoming a reality. Inexpensive hardware can now be
utilized to react to where people are and what they are
doing. Such context-aware use of sensors and effectors
to model tasks and augment performance is becoming more
and more possible.