레인지 후드 성능 개선에 관한 연구
A Study on the Performance Improvement of Range Hood
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초록
Recently, as interest in external environments such as fine dust has increased, the interior environment is also becoming important. The specifications for range hoods in the kitchen have been changed to improve ventilation of indoor air. Accordingly, the performance improvement through the structural design of the range hood was studied. Experiments were conducted on flow rates, pressure, temperature, and noise by A, B, and C-Type for performance analysis according to internal structure. For C-Type, the wind volume () was 223.69, 2nd stage 257.46, showing results of not less than 240 and not more than 280 within the ±1 m/s flow rate error range. Noise (dB) was an average value of 54.83 in the first stage and 60.65 in the second stage, showing results not more than 60 dB within the ±1 dB margin of error. This is the result of meeting KS C 9304:2020 Ventilation System Specification.
Abstract
Recently, as interest in external environments such as fine dust has increased, the interior environment is also becoming important. The specifications for range hoods in the kitchen have been changed to improve ventilation of indoor air. Accordingly, the performance improvement through the structural design of the range hood was studied. Experiments were conducted on flow rates, pressure, temperature, and noise by A, B, and C-Type for performance analysis according to internal structure. For C-Type, the wind volume () was 223.69, 2nd stage 257.46, showing results of not less than 240 and not more than 280 within the ±1 m/s flow rate error range. Noise (dB) was an average value of 54.83 in the first stage and 60.65 in the second stage, showing results not more than 60 dB within the ±1 dB margin of error. This is the result of meeting KS C 9304:2020 Ventilation System Specification.
참고문헌 (7)
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