Investigation of Subject perceptions of the Environment in Commercial kitchens

Angela Simone, Bjarne W. Olesen

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review


In a country such as the United States, the largest employee sector is in the restaurant industry. This makes the commercial kitchens an important space that needs to be evaluated and consequently improved in terms of thermal comfort and indoor air quality conditions, for the wellbeing of the employees. It is relevant to know how the employees assess the thermal conditions and what their
subjective reactions in commercial kitchens are. The subjective feedback is the effective way, together with the physical measurements, of defining the values of thermal comfort parameters in commercial kitchens. Today, no study on subjective feedback from kitchen employees has been reported. In the present paper, two types of survey were developed and tested in the field. The questions are based on the ISO 10551 standard and adapted to the kitchen environment. Answers dealing with the working conditions and the environment in general, including some facts about the person (age, weight, height, etc.), and SBS symptoms, were recorded.
Original languageEnglish
Title of host publicationProceedings of Healthy Buildings 2012
Number of pages6
PublisherInternational Society of Indoor Air Quality and Climate
Publication date2012
Publication statusPublished - 2012
Event10th International Conference on Healthy Buildings - Brisbane Convention & Exhibition Centre, Brisbane, Australia
Duration: 8 Jul 201212 Jul 2012
Conference number: 10


Conference10th International Conference on Healthy Buildings
LocationBrisbane Convention & Exhibition Centre
Internet address

Bibliographical note

Healthy Buildings conference 2012


  • Subjective surveys
  • Kitchen thermal environment
  • Thermal comfort


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