Thermal Environment evaluation in Commercial kitchens: Procedure of data collection

Angela Simone, Bjarne W. Olesen

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

Abstract

The indoor climate in commercial kitchens is often unsatisfactory and the working conditions can have a significant effect on employees’ comfort and productivity. The type (fast food, casual, etc.) and climatic zone can influence the thermal conditions in the kitchens. Moreover, size and arrangement of the kitchen zones, appliances, etc., complicate further an evaluation of the indoor thermal environment in kitchens. In general, comfort criteria are expressed in international standards such as ASHRAE 55 or ISO EN7730. But are these standardised methods applicable for such environments as commercial kitchens? There is therefore a need to study the indoor environment in commercial kitchens and to establish standardized methods and procedures for setting criteria that have to be met for the
design and operation of kitchens. The present paper introduces a data collection protocol based on physical and subjective parameters. Measurements showed weak and strong points of the procedure in order to evaluate the thermal comfort environment in commercial kitchens and its acceptability.
Original languageEnglish
Title of host publicationProceedings of Healthy Buildings 2012
Number of pages6
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
http://hb2012.org/

Conference

Conference10th International Conference on Healthy Buildings
Number10
LocationBrisbane Convention & Exhibition Centre
CountryAustralia
CityBrisbane
Period08/07/201212/07/2012
Internet address

Keywords

  • Thermal comfort
  • Industrial kitchens environment
  • Thermal comfort parameters

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