The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork

William D. Gerstler, Thomas H. Kuehn, David Y H Pui, James W. Ramsey, Rick Bagwell, Phil Ackland

Research output: Chapter in Book/Report/Conference proceedingConference contribution

  • 2 Citations

Abstract

Experiments have been conducted in a 10 in. (25.4 cm) square horizontal duct to determine the effect of mean exhaust velocity on the rate of grease accumulation in straight commercial kitchen exhaust ducts. Four mean velocities were used - 500, 1000, 1500, and 2000 fpm (2.54, 5.08, 7.62, and 10.16 m/s) - with deposition rates of three types of effluent (particles, vapor, and actual cooking effluent) measured at each. The mass median aerodynamic diameter of particles consisting of oleic acid ranged from 0.49 μm to 4.3 μm. The vapor transfer tests were conducted using octanoic acid. Cooking beef patties on an electric broiler generated actual cooking effluent. Results show that the rate of grease accumulation decreases with reduced velocity for all duct scenarios when the entering effluent temperature and concentration are fixed. When the effluent source remains constant, a reduction in exhaust velocity will decrease the rate of grease accumulation for well-insulated ducts, but the change in non-insulated ducts depends on the specific conditions.

Original languageEnglish (US)
Title of host publicationASHRAE Transactions
Pages470-482
Number of pages13
Volume108 PART 1
StatePublished - 2002
Externally publishedYes
Event2002 ASHRAE Winter Meeting - Atlantic City, NJ, United States

Other

Other2002 ASHRAE Winter Meeting
CountryUnited States
CityAtlantic City, NJ
Period1/13/021/16/02

Fingerprint

Acetyl-CoA Hydrolase
Galactosylceramidase
Serum Amyloid P-Component
Ducts
Effluents
Ion Exchange Resins
Lubricating greases
Streptomyces antibioticus
Cooking
Hypnosis
Vapors
Kitchens
Common Bile Duct Diseases
Acetanilides
alpha-Chlorohydrin
Amoxapine
Farnesol
Beef
Psychologic Desensitization
Oleic acid

ASJC Scopus subject areas

  • Fluid Flow and Transfer Processes

Cite this

Gerstler, W. D., Kuehn, T. H., Pui, D. Y. H., Ramsey, J. W., Bagwell, R., & Ackland, P. (2002). The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork. In ASHRAE Transactions (Vol. 108 PART 1, pp. 470-482)

The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork. / Gerstler, William D.; Kuehn, Thomas H.; Pui, David Y H; Ramsey, James W.; Bagwell, Rick; Ackland, Phil.

ASHRAE Transactions. Vol. 108 PART 1 2002. p. 470-482.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Gerstler, WD, Kuehn, TH, Pui, DYH, Ramsey, JW, Bagwell, R & Ackland, P 2002, The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork. in ASHRAE Transactions. vol. 108 PART 1, pp. 470-482, 2002 ASHRAE Winter Meeting, Atlantic City, NJ, United States, 13-16 January.
Gerstler WD, Kuehn TH, Pui DYH, Ramsey JW, Bagwell R, Ackland P. The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork. In ASHRAE Transactions. Vol. 108 PART 1. 2002. p. 470-482.

Gerstler, William D.; Kuehn, Thomas H.; Pui, David Y H; Ramsey, James W.; Bagwell, Rick; Ackland, Phil / The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork.

ASHRAE Transactions. Vol. 108 PART 1 2002. p. 470-482.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

@inbook{a6401be779764932ac1aeb3a0d6fb342,
title = "The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork",
abstract = "Experiments have been conducted in a 10 in. (25.4 cm) square horizontal duct to determine the effect of mean exhaust velocity on the rate of grease accumulation in straight commercial kitchen exhaust ducts. Four mean velocities were used - 500, 1000, 1500, and 2000 fpm (2.54, 5.08, 7.62, and 10.16 m/s) - with deposition rates of three types of effluent (particles, vapor, and actual cooking effluent) measured at each. The mass median aerodynamic diameter of particles consisting of oleic acid ranged from 0.49 μm to 4.3 μm. The vapor transfer tests were conducted using octanoic acid. Cooking beef patties on an electric broiler generated actual cooking effluent. Results show that the rate of grease accumulation decreases with reduced velocity for all duct scenarios when the entering effluent temperature and concentration are fixed. When the effluent source remains constant, a reduction in exhaust velocity will decrease the rate of grease accumulation for well-insulated ducts, but the change in non-insulated ducts depends on the specific conditions.",
author = "Gerstler, {William D.} and Kuehn, {Thomas H.} and Pui, {David Y H} and Ramsey, {James W.} and Rick Bagwell and Phil Ackland",
year = "2002",
volume = "108 PART 1",
pages = "470--482",
booktitle = "ASHRAE Transactions",

}

TY - CHAP

T1 - The effects of exhaust air velocity on grease deposition in kitchen exhaust ductwork

AU - Gerstler,William D.

AU - Kuehn,Thomas H.

AU - Pui,David Y H

AU - Ramsey,James W.

AU - Bagwell,Rick

AU - Ackland,Phil

PY - 2002

Y1 - 2002

N2 - Experiments have been conducted in a 10 in. (25.4 cm) square horizontal duct to determine the effect of mean exhaust velocity on the rate of grease accumulation in straight commercial kitchen exhaust ducts. Four mean velocities were used - 500, 1000, 1500, and 2000 fpm (2.54, 5.08, 7.62, and 10.16 m/s) - with deposition rates of three types of effluent (particles, vapor, and actual cooking effluent) measured at each. The mass median aerodynamic diameter of particles consisting of oleic acid ranged from 0.49 μm to 4.3 μm. The vapor transfer tests were conducted using octanoic acid. Cooking beef patties on an electric broiler generated actual cooking effluent. Results show that the rate of grease accumulation decreases with reduced velocity for all duct scenarios when the entering effluent temperature and concentration are fixed. When the effluent source remains constant, a reduction in exhaust velocity will decrease the rate of grease accumulation for well-insulated ducts, but the change in non-insulated ducts depends on the specific conditions.

AB - Experiments have been conducted in a 10 in. (25.4 cm) square horizontal duct to determine the effect of mean exhaust velocity on the rate of grease accumulation in straight commercial kitchen exhaust ducts. Four mean velocities were used - 500, 1000, 1500, and 2000 fpm (2.54, 5.08, 7.62, and 10.16 m/s) - with deposition rates of three types of effluent (particles, vapor, and actual cooking effluent) measured at each. The mass median aerodynamic diameter of particles consisting of oleic acid ranged from 0.49 μm to 4.3 μm. The vapor transfer tests were conducted using octanoic acid. Cooking beef patties on an electric broiler generated actual cooking effluent. Results show that the rate of grease accumulation decreases with reduced velocity for all duct scenarios when the entering effluent temperature and concentration are fixed. When the effluent source remains constant, a reduction in exhaust velocity will decrease the rate of grease accumulation for well-insulated ducts, but the change in non-insulated ducts depends on the specific conditions.

UR - http://www.scopus.com/inward/record.url?scp=0036269065&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0036269065&partnerID=8YFLogxK

M3 - Conference contribution

VL - 108 PART 1

SP - 470

EP - 482

BT - ASHRAE Transactions

ER -