The Effects of Work Environments on Thermal Strain on Workers in Commercial Kitchens

Matsuzuki, Hiroe; Ito, Akiyoshi; Ayabe, Makoto; Haruyama, Yasuo; Tomita, Shigeru; Katamoto, Shizuo; Muto, Takashi

doi:10.2486/indhealth.ms1219

Cited by 23 publications

(12 citation statements)

References 17 publications

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“…It was shown that the type of the cooker used has a significant influence on the air temperature in such indoor area. If electric cookers are used, the air temperature inside the building observed during the research was higher than for gas cookers (Matsuzuki et al 2011 ).…”

Section: Air Quality In Various Types Of Food Cooking Areas/placesmentioning

confidence: 92%

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

Marć

Śmiełowska

Namieśnik

et al. 2017

Environ Sci Pollut Res

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According to literature data, some of the main factors which significantly affect the quality of the indoor environment in residential households or apartments are human activities such as cooking, smoking, cleaning, and indoor exercising. The paper presents a literature overview related to air quality in everyday use spaces dedicated to specific purposes which are integral parts of residential buildings, such as kitchens, basements, and individual garages. Some aspects of air quality in large-scale car parks, as a specific type of indoor environment, are also discussed. All those areas are characterized by relatively short time use. On the other hand, high and very high concentration levels of xenobiotics can be observed, resulting in higher exposure risk. The main compounds or group of chemical compounds are presented and discussed. The main factors influencing the type and amount of chemical pollutants present in the air of such areas are indicated.

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Section: Air Quality In Various Types Of Food Cooking Areas/placesmentioning

confidence: 92%

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

Marć

Śmiełowska

Namieśnik

et al. 2017

Environ Sci Pollut Res

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“…While during the meal preparation time in both pantry car kitchen, chefs are using common cooking equipment like; heater or gas, oven, kettle, and soup warmer, etc. These devices produce heat and humidity during food preparation, due to which the indoor environment of the pantry car becomes hot and humid [14]. Which, creates a harmful work environment for chefs and directly impacts work efficiency and performance.…”

Section: Introductionmentioning

confidence: 99%

Appraisal of Thermal Comfort in Non-Air-conditioned and Air-conditioned Railway Pantry Car Kitchens

Alam

Muthiah

Salve

2020

IJIE

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This study details the consequences of a thermal comfort survey conducted in N-AC "Non-Airconditioned" and AC "Airconditioned" pantry car kitchens in Indian Railways. The research was carried out on 6 railway pantry car kitchens in which 29 chefs participated. Field measurement and subjective evaluation techniques performed in this study during the working period of chefs. The aim of the present research to compare N-AC and AC railway pantry car kitchen. While the objective of the study was to determine the thermal comfort parameters "air temperature, mean radiant temperature, relative humidity and air velocity" of both pantry car kitchens and examine the subjective responses; and to evaluate the thermal comfort of both pantry car kitchens using the PMV "Predicted Mean Vote" and PPD "Predicted Percent Dissatisfied" indices and compare them with actual sensation votes. A result of this study revealed that all thermal comfort parameters do not comply with the recommended ASHRAE 55 Standard in both pantry car kitchens. There is no considerable difference between both pantry car kitchen based on the subjective assessment during the working period and all the chefs' votes were found to be outside the range of the ASHRAE 55 central three categories (-1, 0, +1) votes. Which indicates that the chefs are not satisfied with the current environment. While for N-AC pantry car, PMV and PPD value estimated were 3.10 and 99% respectively, with "hot" thermal sensation. Similarly, for AC pantry car, PMV and PPD value estimated were 2.21 and 85% respectively, with "warm" thermal sensation. The estimated values of PMV and PPD do not follow the ASHRAE-55 2017 and ISO 7730 standard. Therefore, PMV indices are not directly applicable for thermal comfort application in a pantry car kitchen environment due to high temperature. In both the pantry car kitchen, there is no difference between predicted and actual sensation votes. In further establish the other method and technique to identify the comfort temperature for better workmanship of chefs in a pantry car kitchen.

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“…While preparation of the meal these types of instrument leads to humidity, fumes and heat generation. Because of this, the indoor environment of a pantry car kitchen becomes severely hot and humid [7]. The existing hot and humid conditions cause excessive sweating and make chefs work difficult in a pantry car, which is not conducive to human work.…”

Section: Introductionmentioning

confidence: 99%

Thermal Comfort of the Kitchen in Pantry Cars on Indian Railways

Alam¹,

Muthiah²,

Salve³

2019

I2M

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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.

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The Effects of Work Environments on Thermal Strain on Workers in Commercial Kitchens

Cited by 23 publications

References 17 publications

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

Appraisal of Thermal Comfort in Non-Air-conditioned and Air-conditioned Railway Pantry Car Kitchens

Thermal Comfort of the Kitchen in Pantry Cars on Indian Railways

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