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厨房内烹饪释放的污染物,是影响人们健康尤其是厨师身体健康的重要因素,本文对西安某2家炭烧烤鱼和2家韩式烧烤餐厅厨房营业高峰期前后室内温度、相对湿度、CO和CO_2浓度进行了测试,并对比分析了相关数据。结果表明,营业高峰期4个店就餐区的温度、湿度、CO浓度、CO_2浓度的最高值分别为29.7℃、75.2%、26.8×10~(-6)和1,387×10~(-6);4个店厨房的温度、湿度、CO浓度、CO_2浓度的最高值分别为33.4℃、68%、41.2×10~(-6)和1,088×10~(-6);厨房与就餐多处出现CO和CO_2浓度超标,4个餐厅室内热环境在营业高峰期前后变化特征差异较大。空调、通风、建筑室内布局、热源形式及使用情况、人员活动等因素与餐厅室内热环境变化特征具有较大相关性。研究结果可为烧烤类餐厅空调通风系统设计、室内布局等提供参考。
The pollutants released from the cooking in the kitchen are the important factors that affect people’s health, especially the chef’s health. In this paper, the indoor temperature, relative humidity, CO and CO of two charcoal grilled fish and two Korean barbecue restaurants before and after the business peak in Xi’an CO 2 concentration were tested, and comparative analysis of the relevant data. The results showed that the highest values of temperature, humidity, CO concentration and CO 2 concentration were 29.7 ℃, 75.2%, 26.8 × 10 ~ (-6) and 1,387 × 10 ~ (-6) in the four restaurants at rush hour. The highest values of temperature, humidity, CO concentration and CO 2 concentration in the four stores were 33.4 ℃, 68%, 41.2 × 10 -6 and 1,088 × 10 -6, respectively. There were CO And CO 2 concentration exceeded the four restaurants indoor thermal environment in the peak before and after the change characteristics of the larger differences. Air conditioning, ventilation, indoor layout of buildings, forms and usage of heat sources, personnel activities and other factors have a great correlation with the indoor thermal environment changes. The research results can provide reference for air conditioning and ventilation system design and indoor layout of barbecue restaurants.