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

Abstract

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.