TECHNICAL FEATURE Conclusions had = Enthalpy of the air of adjacent spaces, kJ/kg Enthalpy of the mixture of supply air and air from the adjacent spaces (kJ/kg) is estimated from the same kind of equation: hmix = (M h sup sup + M ad had ) (8) M ex To find hsup, the designer must choose the supply air temperature (usually 3°C to 5°C [5°F to 9°F] below the designed indoor air temperature) and then find the value of hsup by using the Mollier chart or by calculation taking into account the cooling process (in the presence of it). Indoor air parameters can be found by using the Mollier chart. From the point that characterizes the supply air parameters (knowing the ε value), a designer should draw the process line of the indoor air. At the point of intersection of the process line and the line of the calculated indoor air enthalpy, the rest of the parameters of the indoor air can be found. 50 ASHRAE JOURNAL ashrae.org SEPTEM BER 2020 This calculation method takes into account the latent heat in the kitchen. This allows for achieving not only the desired temperature value, but also the desired air humidity value in the working area. The calculation algorithm requires passing through a bigger number of operations, but they can be easily turned into a computer spreadsheet. References 1. ABOK. 2019. "R NP ABOK: Recommendations for the Design of Ventilation and Air-Conditioning Systems of Public Catering Enterprises/Public Catering Enterprises. Ventilation and Air Conditioning," pp. 7 - 17. (In Russian.) 2. 2017 ASHRAE Handbook-Fundamentals. 3. Halton. 2007. "Halton Kitchen Design Guide." 4. TSNIIEP of Engineering Equipment. 1975. "Recommendations for the Calculation of Ventilation and Air Conditioning Systems in the Hot Shops of Catering." Moscow:Gosgrazhdanstroy. (In Russian.) 5. Association of German Engineers. https://bit.ly/3k9ecVE 2006. "VDI 2052, Ventilation Equipment for Rate this Column Kitchens."https://www.bit.ly/3k9ecVE http://scheblerchimney.com http://ashrae.org