Thermal system design assignment

Submitted to: Dr.Demiss A.

Alemnew EbabuAka

2012

MEKELLE UNIVERSITY, GRADUATE

PROGRAM-ENERGY TECHNOLOGY

Thermal system design assignment

Assignment -1Design of ventilation system .

The Restaurant shown below is to be maintained at a constant environmental temperature of 22oC for a plant operation of 12 hours per day.The Restaurant area is on the ground floor of an Single storey building located at 51.7oNThe internal construction is lightweight partitions, concrete hollow slab floors and suspended ceilings.it was desired to design a ventilation system for the restaurant. the following ste[ps are neccesary to be carried out the plan view of the restaurant is shown belaow Calculate Ventilation rates. Decide on number of fans and grilles/diffusers. Draw scale layout drawing and Position fan(s). Lay out ductwork. Lay out grilles and diffusers. Indicate flow rates on drawing. Size ductwork Size fan Size grilles and diffusers
7.7 m

14.0 m

2.7m

3.5 m

Male Toilet 9.5 m

Female Toilet

Cold Store

Kitchen Lobby Restaurant Reception Prep. Room Entrance PLAN Scale: South Height of ceiling at Height of wall to eaves

10.0 m

Thermal system design assignment

South

Fig: the elevation plan view

Sn. 1 2 3 4 5 6 7 8 9 10 Design data for the restaurant Occupants 70 Infiltration 1.0 ACH Outside air temperature 28oC. Area of window 2.8 m2 Total area of glass 28.0 m2 Area of glass facing South Area of wall facing South Floor area Room volume Building classification 28.0 m2 28.0 m2 140 m2 623 m3 lightweight, building

fast

response

Table: ventilation system design data for occupancy, building category and exterior structure dimensions

Thermal system design assignment

Ventilation requirements;
In this design it is proposed to ventilate the kitchen, the preparation room and the restaurant and toilets separately using 4 exhaust fans the position of the fans its to be decided after the longest path for which the maximum pressure drop occurs is determined the supply fan should be as far as possible from the restaurant to avoid noise creation All rooms the cheaper alternative is an extract system with replacement air coming in through doors and operable windows. Fans should be located in accessible positions; in the corridor, above ceilings. In-duct axial flow fans take up less space than centrifugal fans. Possible use of wall mounted fan in Food Prep. Room. Upward with diffusers installed in suspended ceilings. Use separate extract systems so that smoke will not spread from room to room through ducts. Consider fire dampers in ducts. Fans are positioned as far away from Conference room and restaurant as possible. Choose fans from catalogue with decibel levels less than 85dB if possible.

ventilation requirements for restaurant rooms

Room or building type Recommended fresh air supply rate Recommended total air supply rate(ACH)

Restaurant Kitchen Female toilet Male toilet 10 8 8

Table: restaurant rooms ventilation requirements as recommended by the Table B2.3 (CIBSE 1986).

Thermal system design assignment

ROOMS kitchen preparation room male toilet female toilet restaurant

volume(m3) Recommended (ACH) 217 47.25 84 140 980

35 10 8 8 10

ventilation rate (m3/hr) ventilation rate(m3/s) 7595 2.109722222 472.5 0.13125 672 0.186666667 1120 0.311111111 9800 2.722222222 12064.5 3.35125

. Table: calculated ventilation rates for the rooms suggested requiring ventilation

The next is to calculate the fresh rate this was done by assuming that the outdoor air supply per person should suit for a heavy smoking area this is because of the possibility that heavy smokers may arrive as consumers at restaurants. And since we are dealing with restaurants it is fair to assume a heavy smoking area with a recommended air supply rate per person of 24 liters per second. Therefore similarly like the ventilation requirements and assuming a peak of 70 persons the outdoor fresh air supply was found to be 1680

Level of Smoking No smoking Some smoking Heavy smoking Very heavy smoking

Outdoor air supply rate (liter/s per person) 8 16 24 36

Table: recommended outdoor air supply rates.

Thermal system design assignment

CALCULATING THE FRESH AIR RATE occupants outdoor supply air(heavy smoking l/s/person) fresh air rate(l/s) 70 24 1680

Table: calculated outdoor air supply rate

Duct sizing
The recommended velocity for main duct and branch ducts for restaurants are 7.5m/s and 5m/s respectively therefore by choosing a square duct with aspect ratio of 1 we can determine the nearest standard sizes of the ducts and the following standard sizes were obtained for the main duct and the branching ducts to the rooms which require ventilation. As shown on the table below the main duct area is 0.45m2and the branching duct are also shown by considering a square duct the nearest standard sizes were determined for the rooms kitchen, preparation room ,restaurant and toilets respectively

Branching ducts(m2) 0.421944444 0.02625 0.037333333 0.062222222

Main duct area(m2) 0.446833333

Square duct size(m) 0.649572509 0.162018517 0.193218357 0.249443826

Nearest std.size(mm) 300*300mm 150*150mm 150*150mm 150*150mm

0.668455932 500mm*500mm(std.)

Table: standard size duct selection

Thermal system design assignment

Building Domestic Auditoria Hotel bedroom, Conference hall Private office, Library, Hospital ward General office, Restaurant, Dept. store Cafeteria, Supermarket, Machine room Factory, Workshop

Air Velocity (m/s) Main Duct 3 4 5 6 7.5 9 10-12 Branch 2 3 3 4 5 6 7.5

Design tool duct sizer

Thermal system design assignment As t can be seen from the results of the duct sizer air at 370c and 23% relative humidity at 1 atm is assumed the results were found to be consistent with spreadsheet results moreover the velocity pressure and the static pressure losses were found to be 0.749pa/m and 31.5pa for the dynamic losses therefore the total head loss is given by Total head loss= velocity pressure loss+ static head loss. To compute the total pressure loss it is first necessary to identify the index run that is the longest path of the duct work layout a suitable duct layout system is proposed next which roughly identifies the longest path for which the highest pressure drop occurs and which is late used as a selection criteria for the fan sizing.

Figure; rough duct layout system for the main and branching for the whole building to estimate the index run. The duct layout can be laid out as shown above to roughly estimate the index run from the supply side of the fan therefore the maximum run could be the duct system from the fan position at the reception site to the branch duct for the preparation room which runs half the perimeter of the whole building so it is estimated as 22m.

Thermal system design assignment the next step is therefore to estimate the total static head loss for the index run which enables to select the appropriate fan type by using the flow rate already obtained for their and the total pressure earlier the pressure loss length was found as 0.79pa/m which gives Total static pressure loss across the index run=22*0.79=31.5pa Total pressure loss=static head loss dynamic head loss=49pa

from the calculations and from the table above showing the standard duct size selection unequal size of branching ducts with duct dimensions ranging from150mm*150mm300*300mm were selected and 500mm*500mm standards size square duct were chosen .the total pressure loss that the supply fan must overcome is found to be 49pa

Fan selection
Given the total pressure drop along the index run and the air flow rate for the main supply duct it is possible to choose the appropriate fan from available catalogs from the above design calculations the operation criteria was found to be 12064m3/hr and 49pa.

Table; fan performance curves for various models obtained from catalog

Thermal system design assignment the fan performance curve for the model 634-b model is suitable for the air flow rate and total as as shown by the red lines corresponding to the flow rate and total pressure losses obtained from calculations 12604m3/hr and 49pa.

Table; product specification of fans type cc 630 For more comprehensive design one can look at the power requirements and noise conditions by referring to the specifications provided in the above table the model we have chosen has a noise generation of 71db which is acceptable for the restaurant compared to 85db limit.

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Thermal system design assignment

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Thermal system design assignment

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