TY - GEN
T1 - Test and analysis on thermal environment of commercial kitchen in China
AU - Hou, Xiaotan
AU - Wang, Zhihua
AU - Li, Angui
PY - 2012
Y1 - 2012
N2 - This study intends to investigate indoor air quality of kitchen such as velocity, temperature, humidity and air contaminant (carbon monoxide and carbon dioxide). Test results show that workspace local temperature is up to 49.6 °C at 12:50 due to the workload increased at the diner peak and the largest CO and CO2 concentration were 14.8 ppm and 2145 ppm respectively after 2 hours cooking, which are above the acceptance criteria (CO<10ppm and CO2<1000ppm), and it gives serious impact on the staff's physical health. It is necessary to improve indoor air quality through kitchen ventilation.
AB - This study intends to investigate indoor air quality of kitchen such as velocity, temperature, humidity and air contaminant (carbon monoxide and carbon dioxide). Test results show that workspace local temperature is up to 49.6 °C at 12:50 due to the workload increased at the diner peak and the largest CO and CO2 concentration were 14.8 ppm and 2145 ppm respectively after 2 hours cooking, which are above the acceptance criteria (CO<10ppm and CO2<1000ppm), and it gives serious impact on the staff's physical health. It is necessary to improve indoor air quality through kitchen ventilation.
KW - Indoor air quality (IAQ)
KW - Investigate and test
KW - Kitchen ventilation
UR - https://www.scopus.com/pages/publications/84871090699
U2 - 10.4028/www.scientific.net/AMR.594-597.2154
DO - 10.4028/www.scientific.net/AMR.594-597.2154
M3 - 会议稿件
AN - SCOPUS:84871090699
SN - 9783037855362
T3 - Advanced Materials Research
SP - 2154
EP - 2157
BT - Advances in Industrial and Civil Engineering
T2 - 2012 Global Conference on Civil, Structural and Environmental Engineering, GCCSEE 2012 and the 3rd International Symposium on Multi-field Coupling Theory of Rock and Soil Media and Its Applications, MCTRSM 2012
Y2 - 20 October 2012 through 21 October 2012
ER -