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E. Mundt, “Convection Flows above Common Heat Sources in Rooms with Displacement Ventilation System,” Herald Publishing House, Independence, 2013.

has been cited by the following article:

  • TITLE: The Research of Performance Comparison of Displacement and Mixing Ventilation System in Catering Kitchen

    AUTHORS: Jianping Yuan, Longyan Wang, Xiaofan Liu, Zhixia He

    KEYWORDS: Kitchen; Displacement Ventilation; Mixing Ventilation; Numerical Simulation

    JOURNAL NAME: Open Journal of Fluid Dynamics, Vol.3 No.2A, July 26, 2013

    ABSTRACT: A commercial kitchen is a complicated environment where multiple components of a ventilation system including hood exhaust, conditioned air supply, and makeup air systems work together but not always in unison. And the application of an appropriate ventilation system is extremely vital to keep the catering kitchen comfortable, which consequently promotes the productivity and gains. Application of two systems (traditional mixing ventilation system and thermal displacement ventilation system) is compared in a typical kitchen environment using computational fluid dynamics modeling which was used to investigate the difference between mixing and displacement ventilation (DV). It was reported in two parts, one on thermal comfort and the other one on indoor air quality. The results show that DV can maintain a thermally comfortable environment that has a low air velocity, a small temperature difference between the head and ankle level, and a low percentage of dissatisfied people, and may provide better IAQ in the occupied zone. So it was persuasive that using thermal displacement ventilation in kitchen environment allows for a reduction in space temperature without increasing the air-conditioning system capacity.