Dimensionamento de um sistema de ventilação para cozinha profissional

Abstract

In professional kitchens, equipment such as: stoves, plates, fryers and ovens are sources of heat emission, fat, smoke and gases that affect the environment, causing health problems for workers. Thus, in these enclosures it is necessary a ventilation system in order to provide a salubrious environment and with thermal comfort, improving the working conditions. The design of ventilation of professional kitchens is composed of an exhaust system and a new air insufflation system, and the values of their flow must be such that the pressure of the kitchen remains negative in relation to the adjacent environments. In this way, the present work aims to design a ventilation system for a professional kitchen in order to remove pollutants from the cooking process, contributing to the health and well being of the workers of this enclosure. Firstly, the allocation of the cooking equipment in a plant of a restaurant was done and the dimensions of the kitchen and the selected equipment were collected. Subsequently, following the norm NBR 14518 (ABNT, 2000) the dimensions and flows of the sensors were calculated and the accessories of the system selected. Soon after, according to the standard 16401 (ABNT, 2008) specifically the part of indoor air quality and the literature adopted, the exhaust air compensation system was designed, in order to guarantee the correct operation of the sensors. Then, the ducts were dimensioned, rectangular ducts were chosen and all load losses were calculated: linear loss, localized losses, loss of accessories, and all these calculations also followed the recommendations of the literature, and with the aid of Excel to optimize this process. With the results of these calculations, the fans were selected, having as their criterion of choice the efficiency and the appropriate discharge velocity, thus, 5 fans were chosen: 3 for the exhaust system, which were selected of the type Limit load, curved back and simple suction, and 2 for the inflation system, being determined of Sirocco type, forward curved blades and double suction. They were allocated in the restaurant plan according to the minimum distances, place of discharge and other parameters. In this way, the work fulfills the proposed objectives, since the system was dimensioned correctly, meeting all the norms required for the project.