Test and Analysis on Thermal Environment of Commercial Kitchen in China

Abstract:

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.

• Periodical: Advanced Materials Research (Volumes 594-597)
• Pages: 2154-2157
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.594-597.2154
• Online since: November 2012
• Authors: Xiao Tan Hou, Zhi Hua Wang, An Gui Li
• Keywords: Indoor Air Quality (IAQ), Investigate and Test, Kitchen Ventilation

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