Indoor Environment Department, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA.
Indoor Air. 2012 Jun;22(3):224-34. doi: 10.1111/j.1600-0668.2011.00756.x. Epub 2011 Dec 3.
The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of 15 cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat-bottom surfaces (no capture hood)--including exhaust fan/microwave combination appliances--were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 56 dB* when operating at the highest fan setting for all 14 devices evaluated for sound performance.
Natural gas cooking burners and many cooking activities emit pollutants that can reach hazardous levels in homes. Venting range hoods and other cooking exhaust fans are thought to provide adequate protection when used. This study demonstrates that airflows of installed devices are often below advertised values and that less than half of the pollutants emitted by gas cooking burners are removed during many operational conditions. For many devices, achieving capture efficiencies that approach or exceed 75% requires operation at settings that produce prohibitive noise levels. While users can improve performance by preferentially using back burners, results suggest the need for improvements in hood designs to achieve high pollutant capture efficiencies at acceptable noise levels.
对 15 个安装在住宅中的烹饪排气装置进行了空气流量、声音和燃烧产物捕获效率(CE)的性能指标测量。对结果进行了分析,以量化各种与设备和安装相关的参数对 CE 的影响。在所测量的最大空气流量中,有 10 个设备的空气流量低于产品文献中指出的流量的 70%。与带有集烟罩的设备相比,具有平底表面(无集烟罩)的炉灶上方设备,在类似的流量下,CE 要低得多。对于几乎所有的排气设备,尤其是后置抽气式排气设备和微波炉,与使用前燃烧器相比,后燃烧器的 CE 要高得多。流量以及排气设备延伸到正在使用的燃烧器的程度,对 CE 也有很大的影响。需要 95 升/秒(200 立方英尺/分钟)的流量才能使前燃烧器的 CE 超过 75%,但这还不够。在所评估的 14 种设备中,所有设备在最高风扇设置下运行时,厨房中的 A 加权声级均超过 56dB*。
天然气烹饪燃烧器和许多烹饪活动会排放污染物,这些污染物在家庭中可能达到危险水平。通风罩和其他烹饪排气扇被认为在使用时能提供足够的保护。本研究表明,安装设备的空气流量通常低于广告值,而且在许多操作条件下,只有不到一半的天然气烹饪燃烧器排放的污染物被去除。对于许多设备,要达到接近或超过 75%的捕获效率,需要在产生过高噪音水平的设置下运行。虽然用户可以通过优先使用后燃烧器来提高性能,但结果表明需要改进罩设计,以在可接受的噪音水平下实现高污染物捕获效率。