This product is a PDF that contains links to files that consist of PowerPoint slides synchronized with the audio-recording of the speaker (recorded presentation), PDF files of the slides, and audio only (mp3) as noted.

The commercial kitchen is a unique space where many different HVAC applications take place within a single environment (exhaust, supply, transfer, air conditioning, etc.). Obviously, the main activity in the commercial kitchen is the cooking process that is generating heat and effluents which must be captured and exhausted in order to control and guarantee thermal comfort and good air quality for the employees. However commercial kitchens also have spaces for food preparation and dishwashing that experience different thermal environments. The existing knowledge of evaluation of thermal comfort may be inadequate and unsuitable for practical application in environments like commercial kitchens. The purpose of the ASHRAE (RP 1469) sponsored study "Thermal Comfort in Commercial Kitchens" is to determine the occupant thermal comfort range for workers in commercial kitchens’ environments and to subsequently provide baseline data for the design community to evaluate new technologies for sustainable kitchen heating, ventilation, and air conditioning (HVAC) designs.

5-1 Thermal Comfort In Commercial Kitchens
John Stoops, KEMA, Inc.
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

5-2 Thermal Comfort In Kitchens: Procedure, Instrumentation and Surveys for Documentation of the Thermal Environment In Kitchens
Angela Simone, Ph.D., Denmark Technical University (KEMA, Inc.)
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

5-3 Thermal Comfort In Kitchens: Evaluation of Thermal Comfort In Kitchens Based On Physical Measurements and Subjective Results
Bjarne W. Olesen, International Center for Indoor Environment and Energy, Technical University of Denmark
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)