FIN A L Y EA R P R O JEC T 1

IN V ES TIG ATE TH E C H A R A C TEIS TIC EM ISS IO N G R EA S E

LO A D IN G O N K ITC H EN H O O D V EN TILATIO N W ITH A L75 N O Z Z LE

NAME: ANIS EDDYFAZWAN BIN ABD SALIM

MATRIX NO: CD130116
SUPERVISOR : EN MOHAMAD FARID BIN SIES

IN TRO D U CTIO N

(Background ofresearch)

From this research, the purpose is to characterizing emissions

generated by commercial cooking equipment is in understanding the
nature of the particulate matter (PM) and condensable gases
produced.

This is because of the complicated and transient nature of emissions

formation during the cooking process, there is no clear distinction
between the components. (solid, liquid and gases)

These substances include water and grease in the liquid and vapor
phases, non-condensable gases, and solid organic matter

Produce the dirt in ducting system

Cleaning process should be performed using the nozzle.(flat nozzle)

PRO BLEM STATEM EN T

Flat fan nozzle that
have been used in
the kitchen hood
ventilation system
uses only water to
spray on the filter
unit

Water cannot
dissolve oil and the
grease effectively to
clean up the filter
unit, causing a poor
level of cleanliness of
the filter

Cause of high water

consumed to clean
up filter units

O BJECTIVE

To understanding the
characteristic of emission
through grease machine

To analyze cleaning process

at filter AL-75 mist spray
nozzle with using the
predetermined condition of
organic citric acid and water
mixture ratio.

SCO PE O F STU DY
Study the type of
kitchen hood (CKV).
(island canopy)

Process comparison
the AL-75 (water,
L10 W90, L30 W70)
for ratio 1:1 and 2:1
with pressure 1bar
2bar and 3bar.

Study the data

emission in the
ducting of kitchen
hood.

LITERATU RE REVIEW
Type of kitchen ventilation system

Design of kitchen hood

Type of filtration

LITERATU RE REVIEW
Standard baffle
-design for light duty grease application
-air flow through the and cause the particle
impact the baffle.

Cooking emission
-Depends strongly on a variety of parameters, including
ingredients, type of stove and cooking temperature
-Deep frying generated high PM size than steaming
and boiling

LITERATU RE REVIEW
Grease emission
-grease that release from the cooking process involve the
use of oil.
-Deep frying generated high PM size than steaming
and boiling

Nozzle (selection)
-important for cleaning process
-proper nozzle performance can reduce
costs and improve cleaning process.

LITERATU RE REVIEW
Spray pressure
-Important element to determine the nozzle flow rate and droplet size.
-nozzle flow rate varies with spraying pressure.

Spray mixing
-Zhou hang Li stated, high pressure will change the droplet size
-Flow patterns and phase inside the internal mixing chamber also give
strong effects on spray characteristics (Li et al., 2012).

M ETH O D O LO GY (Flow Chart)

M ETH O D O LO GY (Properties)

-Indoor Air
Quality
meter

-Direct
Sense IAQ
Monitors

-VeloCicalc
Meter

-Viscosity
testing
apparatus

M ETH O D O LO GY (characteristic)
Flow Control System

THANK
YOU