The Analysis of Thermal Comfort in Kitchen

Rahmillah, Fety Ilma; Tumanggor, Agustina Hotma Uli; Sari, Amarria Dila

doi:10.1088/1757-899x/215/1/012033

Cited by 22 publications

(11 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similarly, research of Rahmillah et at. [9] indicated the PMV and PDD index results found the 'hot' thermal sensation value and most of the subjective responses voted to preferred morning cooking time in the kitchen. Kajtar et al [10] observed the environmental parameters demonstrated a higher percentage of dissatisfaction than a complaint of occupancy in the kitchen environment.…”

Section: Introductionmentioning

confidence: 93%

Thermal Comfort of the Kitchen in Pantry Cars on Indian Railways

Alam¹,

Muthiah²,

Salve³

2019

I2M

View full text Add to dashboard Cite

This paper mainly investigates the thermal comfort of the kitchen in pantry cars on Indian railways in two seasons (summer and winter) and two climatic zones (humid and subtropical climate zone and tropical wet and dry climate zone). A questionnaire survey on subjective feelings of thermal comfort was conducted among 69 chefs working in 14 kitchens of pantry cars on Indian railways. Their physical parameters of thermal comfort were also measured. Based on the survey results and measured data, the authors analyzed the comfort perception and thermal responses of the chefs in the kitchens, with the aid of indices like predicted mean vote (PMV) and predicted percentage dissatisfied (PPD). The results show that outdoor environmental parameters have an effect on indoor environmental parameters during the cooking; the maximum range of thermal comfort parameters was found at lunch and snack preparations, while the minimum was observed at breakfast; the PMV/PPD index method does not apply directly to the evaluation of thermal comfort in the kitchen in pantry cars on railways; the neutral temperature of chefs in summer and winter was 23°C and 21.62°C, respectively. These findings help to improve the indoor working environment of chefs on Indian railways.

show abstract

Section: Introductionmentioning

confidence: 93%

Thermal Comfort of the Kitchen in Pantry Cars on Indian Railways

Alam¹,

Muthiah²,

Salve³

2019

I2M

View full text Add to dashboard Cite

show abstract

“…Generally, the commercial kitchen environment is very hot and moist during the working period [1][2][3]. Which railway pantry car is usually a kind of kitchen where many workers work together [4].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Thermal Comfort Inside the Kitchen of Non-Airconditioned Railway Pantry Car

Alam¹,

Salve²

2021

IJHT

View full text Add to dashboard Cite

There are ample literature studies available, focusing on hot-humid built environment, which have achieved an increase in thermal comfort conditions by proper installation of ventilation-systems. The present thermal comfort study has been carried out in the kitchen environment of a non-air-conditioned railway pantry car in Indian Railways. The purpose is to enhance thermal comfort level under the currently applied ventilation system inside the kitchen of pantry car by determining the standard effective temperature (SET) index. During the summer and winter seasons, a field study was carried out to obtain the value of air temperature, globe temperature, relative humidity, and air velocity inside the pantry car for estimation of the SET index. A computational fluid dynamics (CFD) analysis was used to obtain a better-modified case model of the pantry car kitchen for the improvement of thermal comfort. The design interventions for the pantry car kitchen were created, with emphasis on increasing energy efficiency based on low-power consumption air ventilation system. The study results indicated that, modified case-I model has a better ventilation design concept as compare to the existing and other models, which increased the air velocity and significantly decreased the air temperature inside the kitchen of pantry car at all cooking periods. A value of SET (28.6–30℃) was found with a comfortable thermal sensation within all cooking periods, which is better for the pantry car workers. This finding suggests a sustainable improvement in the thermal environment of the "non-air-conditioned" pantry car kitchen in the Indian Railways, which can be applied immediately.

show abstract

“…Research has shown that there is a link between fumes from the kitchen and the risk of lung cancer, mainly due to insufficient ventilation [5,6,7]. In India, Alam and colleagues have focused on research into thermal comfort in railway kitchens, where they have studied the effect of air conditioning on the thermal feeling of employees [8], as well as research in domestic kitchens [9]. Kitchen ventilation was investigated by Schrock, Beardslee and Sun [10], where they focused on the appropriate arrangement of systems and kitchen design to ensure optimal thermal comfort.…”

Section: Introductionmentioning

confidence: 99%

An Analysis of Operating Parameters in an Environment with High Heat Load

Kolková¹,

Hrabovský²,

Matušov³

et al. 2021

World Congress on Mechanical, Chemical, and Material Engineering

View full text Add to dashboard Cite

Workers in the kitchen are often exposed to excessive heat. This increased load arises from the various appliances and equipment used to prepare food. In most cases, workers are older and it is therefore important to ensure the quality of the working environment. This paper analyses the working conditions in the catering facility, defines the individual parameters and describes in detail the environment in which workers spend their working time. Each of the parameters defines the state of the environment. Measurements were performed in real conditions on working days. The period was summer, when the heat load was higher. The aim of the measurements was to identify critical points and to propose measures to improve working conditions to ensure thermal comfort. Measuring the level of thermal comfort and indoor air quality in workplaces allows the optimization of indoor climate parameters and reduces the risk of staff absence due to disease. Measuring the level of thermal comfort and indoor air quality also contributes to improving staff performance.

show abstract

The Analysis of Thermal Comfort in Kitchen

Cited by 22 publications

References 4 publications

Thermal Comfort of the Kitchen in Pantry Cars on Indian Railways

Thermal Comfort of the Kitchen in Pantry Cars on Indian Railways

Enhancement of Thermal Comfort Inside the Kitchen of Non-Airconditioned Railway Pantry Car

An Analysis of Operating Parameters in an Environment with High Heat Load

Contact Info

Product

Resources

About