G-27 中華厨房施設の温湿度環境分析と調理作業の改善研究 : (第1報)調理施設の環境改善と作業改革

概要

論文の詳細を見る
In the restaurant industry, the improvement for the thermal environment of the kitchen has been sought. The kitchen workshop disorder mainly caused by the defective equipment and the device operative condition. In this study, to find the conditions of temperature and humidity, negative factors and improvement method. We have conducted the research and analyze two Chinese restaurants which release a lot of cooking exhaust. And we have conducted the research and analyze temperature during cooking process, moisture measurement, the ability of supply air and exhaust facility, cooking conditions, and status of the dish order on these two restaurants. In the result of analysis, we have found that the improvement of the cooking condition effects on the improvement of the thermal environment of the kitchen. This method for the improvement of cooking condition can contribute to suppress the rising temperature and humidity as well as speeding up the cooking process and in terms of opening of a restaurant.
社団法人空気調和・衛生工学会の論文
2010-08-12