Calculation and Design of Ventilation Systems - Theory of Creating a Microclimate in the Room

Content

1. Initial data

2. Introduction

3. Design parameters of outdoor and indoor air 

4. Calculation of heat losses of premises

5. Calculation  of heat intake in the premises

5.1. Heat Inputs from People

5.2. Heat Intake from Solar Radiation

5.3. Heat gain from cooling food

5.4. Heat Intake from Process Equipment

5.5. Heat transfer of heating devices

5.6. Determination of total heat intake into the room

6. Preparation of the heat balance

7. Calculation of moisture intake into the premises

7.1. Moisture Release from Humans

7.2. Moisture intake from cooling food

7.3. Moisture intake from technological equipment 

8. Calculation of gas inflows to the premises

9. Hazards emitted in the premises

10. Air parameters in the ventilation process

11. Calculation of air exchange in the dining room

11.1. Air exchange in the dining room

11.2. Air exchange in the hot shop

11.3. Selection of the design air exchange

11.4. Calculation of air changes according to the standard multiplicity

12. Ventilation balance of the building

13. References

1. Initial data.

City of construction: Tashkent

Number of seats in the dining room: 80

Orientation to the cardinal points of the main façade: S-E

Ceiling height of the dining room, m: 4.5

Hot shop ceiling height, m: 4.5

Floor type: h-attic

Glazing binding (double): M-metal 

Category of works: for the dining room:  light 1b;   for hot shop 2a.

The plan of the canteen is presented  in Fig. 1.

Hot shop equipment:

1-SRTESM Heat Racks

2-Boiler KPZSM-60

3-Plate PESM-4Sh

4-Plate PESM-2K

5-Frying cabinet SHZHESM 2

6-FESM Air Fryer 20

7-Frying pan SESM 0.2

9-Marmit MESM-50

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