The results showed that the kitchens were too hot in summer, and the hood could improve the indoor environment to a certain extent. Liu reviewed the papers on the indoor thermal environment and air quality of residential kitchens in China. Liu evaluated that the residential kitchen is too hot in summer, and the air temperature in the kitchen would rise by 5.3 ☌ during cooking. However, compared with Western cooking, Chinese cooking usually involves frying, stir-frying, stewing or boiling food which will produce more heat and moisture. Giwa presented the thermal comfort of household kitchens in a developing country, the result showed that the relative humidity was 68.34 ± 0.73%, and the temperature was 29.86 ± 0.23 ☌ in summer, which may lead to heat exhaustion with prolonged exposure of the vulnerable group. They revealed that there was a highly uneven in the kitchen environment and pointed out that staff was exposed to a warm to hot environment. Simone tested the physical measurements of the cooking zone, preparation zone, and dish-washing zone of more than 100 commercial kitchens in the United States in both summer and winter and collected the subjective parameters of the kitchen staff. Rahmillah conducted thermal comfort research on residential kitchen in Indonesia and found that the Predicted Percentage Dissatisfied (PPD) among cooking workers were as high as 90%. Alam reported that 88% of the chefs in the university canteen were dissatisfied with the prevailing thermal environment during the whole cooking period. The hot and humid environment in the kitchen will not only reduce the thermal comfort but also diminish the work quality of the chefs. However, the actual indoor environment in Chinese kitchens is not satisfactory. The measurement results indicated that the exhaust fume system could not remove the waste heat and fume pollutants effectively. This may be because the exhaust fume system of the canteen kitchen was operated under the air velocity of 9.18 ± 1.6 m/s, and its exhaust airflow rate was 10,634.80 ± 189.30 m 3/h, which is lower than the minimum exhaust airflow rate (12,312 m 3/h). In addition, 88.33% of the chefs felt the fume overflowing from the exhaust hood. Most chefs’ wet sensations in the four seasons were neutral, and 91.6% of the chefs felt dissatisfied with the draft sensation. The questionnaire results showed that 83.33% of chefs felt hot in summer. Only 17.08% of the working hours were within the tolerance range (26–32 ☌). From the data available, we could find that 82.92% of the working hours in summer were above the acceptable range. In addition, we also interviewed the chef’s thermal comfort in this kitchen. Parameters were measured in the canteen kitchen, including indoor environment (temperature, humidity, air velocity) outdoor environment (temperature humidity) exhaust fume system (temperature, airflow rate, oil fume concentration, energy consumption), and makeup air system (temperature, humidity, air velocity) from April 2019 to January 2020. This study investigated the annual variation of the indoor thermal environment in a typical canteen kitchen and tried to evaluate the actual working status of the exhaust fume system.
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