%0 Journal Article
%T ENVIRONMENTAL SAFETY OF VENTILATED PREMISES OF RESTAURANT FACILITIES
%A O. A. Sotnikova
%A S. N. Kuznetsov
%A S. G. Bulygina
%J Scientific Herald of the Voronezh State University of Architecture and Civil Engineering
%D 2013
%I Voronezh State University of Architecture and Civil Engineering
%X Statement of the problem. Restaurants, cafes, canteens, pizzerias and other public catering enter-prises are considered specific and organized with special attention to their ventilation systems. Removing stagnant air, tobacco smokes and smell of meals cooking in the kitchen as well as re-sulting heat residuals, maintaining a comfortable microclimate for visitors and employees are the primary goals of the ventilation system of public catering establishments.Results and conclusions. In this article we give a detailed consideration of the problems of release of harmful substances in restaurant complexes, methods of removing them and creating whatever microclimate feels comfortable for the staff and visitors. The technique of evaluating air exchange was set forth which would allow one to carry out mathematical modeling of processes of movement of air flows in regular intervals in all directions and in all areas. It was shown that for restaurant halls the use of forced ventilation where pure air moves from below and the rest is released upwards holds a lot of promise. The method of evaluating required air exchange for premises of restaurant complexes was proposed. The list of harmful substances released was provided. The algorithm was presented for calculating air exchange resulting from a simultaneous removal of warmth, moisture and gaseous substances released in restaurant complex facilities.
%K harmful substances
%K a restaurant facility
%K environmental safety
%K air exchange
%U http://vestnikvgasu.wmsite.ru/ftpgetfile.php?id=361