Research on Kitchen Environmental Improvement and Energy Saving Based on Sustainable Development

Sustainable development is paid more and more attention all over the world nowadays. Kitchen environmental improvement and energy saving are closely related to national economy, household consumption and people\'s health, which is one of the important contents in the sustainable development. The conventional ventilation mode is only installing a range hood in a residential kitchen. The distribution law of contaminants in a residential kitchen in conventional ventilation mode is studied via experimental test, and the results are shown in tables and figures in the paper. We found that locations of contaminants accumulation are high near to ceiling above the location of cooking utensil (range) in kitchen section planes with range in it, and closer to the walls in horizontal planes. According to the contaminant distribution patterns, for creating a clean and energy saving kitchen, this project set three different control schemes: (1) installed a range-hood only; (2) installed a range-hood and a natural air make-up system (a fresh air inlet under one of walls); (3) installed a range-hood, a natural air make-up system, and an exhaust system (a louver in the ceiling for mechanical ventilation). When energy consumption is the same, the contaminant removing capabilities of three schemes are compared with exergy theory and exergy intensity and sustainable development analysis. The results are: (1) To keep the kitchen cleanness, the best effectively control method is scheme 3, followed by scheme 2, and then scheme 1; (2) It conforms to the sustainable development strategies that the scheme 3 is proposed as an alternative of the conventional scheme 1, since the scheme 3 is the best effective and does not increase energy consumption compared with others.