The single most critical issue facing the restaurant industry today is hiring and retaining a trained kitchen staff. One of the factors that has an influence on the retention factor is whether or not the kitchen has a comfortable thermal environment. This paper presents a method for quantifying the thermal comfort in the kitchen by utilizing a thermal mannequin. The factor that was studied in this paper was the method of introducing make-up air into the kitchen space. Specific findings are presented for bringing air in through traditional ceiling diffusers or through a hood that brings in make-up air behind and underneath the appliance.

Units: Dual