異なるふたつの形式の学校給食調理施設における温熱環境と作業者行動の比較調査

概要

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The objective of the paper is to clarify thermal environment and worker's sensation in two catering centers located in Nagano prefecture. The catering center -A is wet floor system and has not cooling system in summer. The catering center -B has a contemporary air conditioning system and a dry floor. The health control standard for school catering kitchens concerning air temperature requires less than 25℃. However, in the catering center -A, air temperature over 30℃ appeared in many days in summer. Workers expressed that the environment was verv hot and uncomfortable. In the catering center -B, air temperature was well controlled from 20 to 25℃. In winter, vertical air temperature difference was very big in the catering center -A. Cold environment around worker's feet was should be improved. The relationship between air temperature and worker's thermal sensation, and the relationship between SET^* and worker's thermal sensation were examined. A significant correlation was observed in each relation.
2004-02-28