Cooks at a 24-hour family restaurant chain were so uncomfortable in their assigned work areas that they sought relief in remote parts of the kitchen. The owner’s construction architect took calibrated temperature readings in the kitchen and found temperature variations of up to 10°F (5.5°C). Our firm was asked to provide an energy and cost-conscious design to alleviate this condition.
Citation: ASHRAE Journal, vol. 45 no. 6, June 2003
Product Details
- Published:
- 2003
- Number of Pages:
- 4
- File Size:
- 1 file , 850 KB
- Product Code(s):
- D-17029
