Dimensionamento de um sistema de ventilação para uma cozinha industrial

Abstract

Industrial kitchens are environments for preparing meals and this cooking process produces large amounts of heat, steam, odors and substances that must be removed from this environment by a local exhaust ventilation system. This work had the objective to make an analysis of the Parque Piaui Hospital industrial kitchen, where it was possible to observe all the components of a real ventilation system and define solutions for problems like overheat inside the kitchen. Several aspects of mechanical engineering have been considered, with emphasis on fluids and thermal field. It was necessary to resizing the ventilation structure, because it presented an under dimensioning of your exhaustion and insufflation systems. For this, was fundamental to collect a lot information, such the dimensions of the heat generating equipment and the kitchen internal space. The heat generating equipment of the surveyed environment were two 6 and 8 burner stoves and an industrial oven under the areas of pre-preparation and cleaning of the kitchen. Based on the standard, NBR 14518 (ABNT, 2000) and all the researched bibliography, it was possible to calculate the data of flows, speeds and pressure losses to perform the design of hoods, ducts, fans and accessories essential for the movement and safety of the ventilation system. Three exhaust systems and two inflation systems were designed, with rectangular sections in its entire length and automatic fat washers under each heat generating equipment. Limit Load fans with backwards curved blades were chosen for exhaust systems and Sirocco type with forward curved blades for the insufflation systems. This dimensioning allowed negative pressure on that environment, capable of removing pollutants from cooking equipment, making the kitchen a pleasant and healthy place for the workers.