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