Análise e dimencionamento do sistema de ventilação da cozinha do IFPI - Teresina Central

Abstract

Kitchens are food preparation environments, food preparation, cooking and frying processes produce a large generation of heat, chemicals, smoke, water vapor and odors that affect the thermal environment and the quality of the air, putting at risk the working conditions of its professionals. This makes it essential to remove pollutants from cooking and standardize the ambient temperature. Industrial ventilation combined with the field of occupational hygiene is used to exhaust the indoor air and renew the air to the environment. Ventilation may be mechanical, combined or natural. For industrial kitchens the mechanical ventilation is the most recommended because it guarantees the pressurization of the environment, since they must be with negative pressure, to avoid the propagation of the pollutants to other environments. This monograph aims to analyze the current situation and a new dimensioning of general ventilation systems and local exhaust installed in the kitchen of the Federal Institute of Piauí-IFPI, Teresina Central Campus. To verify that it meets the pertinent legislation, with components and equipment designed to remove emissions of contaminants, as well as, the correct renovation of the air in the work environment. Data collection was performed by direct observation, manuscript and photographic records, with measurements of the dimensions of the cooking equipment, the location and distribution of the ovens, fryers, stoves and installed hoods. Regarding the analysis of the existing system, the results showed that the captors (faeces) have been deficient since their design and installation, they do not capture the air necessary to remove emissions from the cooking equipment, and the power grid has not been designed or installed ducts, not meeting the standard NBR 14518 (ABNT, 2000). In this way, the design was elaborated, including the dimensioning and choice of hoods, velocity and load loss calculations, pipeline design, as well as the selection of the components of the ventilation system, complying with the relevant local exhaust ventilation and general dilution ventilation capable of removing the emissions of pollutants from stoves, kilns and fryers, to make the environment comfortable and wholesome for workers.