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AC-02-16-2 — Quantifying Kitchen Comfort Using a Thermal Mannequin

$7.50

Conference Proceeding by ASHRAE, 2002

Category:

Description

The single most critical issue facing the restaurant industry today is hiring and retaining a trained kitchen staff. One of the factors that has an influence on the retention factor is whether or not the kitchen has a comfortable thermal environment. This paper presents a method for quantifying the thermal comfort in the kitchen by utilizing a thermal mannequin. The factor that was studied in this paper was the method of introducing make-up air into the kitchen space. Specific findings are presented for bringing air in through traditional ceiling diffusers or through a hood that brings in make-up air behind and underneath the appliance.

Units: Dual

Citation: Symposium Papers, Atlantic City, 2002

Product Details

Published:
2002
Number of Pages:
7
File Size:
1 file , 490 KB
Product Code(s):
D-7029