Design of the local exhaust ventilation system in fried department

Abstract

This objective of this research is to study the assessment of the ventilation system efficiency in area of ​​ frying food process for fish. To design a local ventilation system in the area of ​​ frying food process for fish to comply with ACGIH ^[2] recommendations and to reduce dust diffusion in fried department by using Solidworks program to designed the local ventilation system. The local ventilation system will be tested for efficiency by measuring the velocity of the hood and the concentration of dust before and after install ventilation system at operator in the working area.The result is air flow rate of local ventilation system is 4529.6 cubic meters per second.  Adding 2 hoods can increase the average air velocity from 53.5 feet per minute to 309 feet per minute in hood (A) and 321 feet per minute in hood (B). It can reduce total dust exposure from 17.14 milligrams per cubic meter to 1.15 milligrams per cubic meter and reduce the exposure of respirator dust particles from 5.52 milligrams per cubic meter to 0.36 milligrams per cubic meter.  From the results can show that the local ventilation system designed according to ACGIH ^[2] guidelines can be used to effectively reduce dust diffusion.