Characterization of Textiles Used in Chefs’ Uniforms for Protection Against Thermal Hazards Encountered in the Kitchen Environment

Abstract

Within the kitchen the potential for burn injuries arising from contact with hot surfaces, flames, hot liquid, and steam hazards is high. The chef's uniform can potentially offer some protection against such burns by providing a protective barrier between the skin and the thermal hazard, although the extent to which can provide some protection is unknown. The purpose of this study was to examine whether fabrics used in chefs' uniforms were able to provide some protection against thermal hazards encountered in the kitchen. Fabrics from chefs' jackets and aprons were selected. Flammability of single- and multiple-layered fabrics was measured. Effect of jacket type, apron and number of layers on hot surface, hot water, and steam exposure was also measured. Findings showed that all of the jacket and apron fabrics rapidly ignited when exposed to a flame. Thermal protection against hot surfaces increased as layers increased due to more insulation. Protection against steam and hot water improved with an impermeable apron in the system. For wet thermal hazards increasing the number of permeable layers can decrease the level of protection due to stored thermal energy. As the hands and arms are most at risk of burn injury increased insulation and water-impermeable barrier in the sleeves would improve thermal protection with minimal compromise to overall thermal comfort.

Can common finishing treatments used in chef jacket fabrics improve protection against scald injury?

“…4, did not differ between the plain and twill groups. This effect has also been noted in other studies (e.g., Zhang et al 2015a). When each individual treatment group was considered, there was an interesting finding on the soil release group.…”

“…However, in other circumstances, the increase in layers can reduce thermal protection. For example, predicted time to second-degree burn injury did not increase for all fabric systems under evaluation with the addition of another air-permeable layer for low-pressure steam or 85 °C hot water (Zhang et al 2015a, b). This was likely due to the fact that liquid and steam penetrated the air-permeable fabric system rapidly and there was an increase in the amount of thermal energy being stored within the thicker fabric system thereby increasing the intensity of burns (Song et al 2011).…”

“…This was likely due to the fact that liquid and steam penetrated the air-permeable fabric system rapidly and there was an increase in the amount of thermal energy being stored within the thicker fabric system thereby increasing the intensity of burns (Song et al 2011). When a liquid repellent, air-impermeable apron layer was positioned as the outermost layer on the fabric system no second-degree burn injury was predicted during the 60 s test period (Zhang et al 2015a, b).…”

Aşçı Ceketlerinin Performans ve Konfor Özellikleri Üzerine Aşçıların Görüşleri

“…The temperature in the cooking zone of a commercial kitchen might be above 40°C due to the heat and humidity produced by kitchen equipment and hot foods/liquids [8,9]. Unsatisfactory thermal conditions negatively affect the performance and productivity of workers and also might present occupational safety hazards [8].…”

“…Unsatisfactory thermal conditions negatively affect the performance and productivity of workers and also might present occupational safety hazards [8]. Therefore, a chef uniform, which is a barrier between the environment and the skin of the wearer, should help to eliminate people's discomfort sensations, as well as should be a protective layer against burn injuries caused by occupational accidents [9][10][11][12][13][14]. Chef jackets can be made of various materials, and the most known are cotton and cotton/polyester blended woven fabrics having twill weave type [9].…”