Thermal comfort studies in a commercial kitchen environment.

    Thermal comfort i8sues in a commercial kitchen were studied in a laboratory test series. A commercial instrument was used to predict the thermal comfort of the kitchen personnel working near the hot cooking surfaces. The effect of variables like supply air type and personal nozzles were studied using a thermal comfort meter showing PMV and PPD indeces. The results show that the thermal satisfaction was greatly improved with the help of supply air through the hood with low velocity, especially when directed downwards, and using personal nozzles for local cooling, which can be adjusted by the user.