紀要論文 建築環境設備研究室 業務用厨房の換気・空調に関する課題(研究を通した教育実践)

吉野, 一  ,  Hajime, Yoshino

内容記述
Generally, large amount of heat, oil fume including chemical substances and exhaust gases were generated during cooking in commercial kitchens. Therefore, it is important to keep highly safe and good hygienic condition by HVAC System. In this paper, health effect of oil fume and fire spread were surveyed based on investigation of previous studies. Lastly, current issues and future prospects of commercial kitchens HVAC system in Japan were described.
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http://mlib.nit.ac.jp/webopac/bdyview.do?bodyid=TC00543382&elmid=Body&fname=47_3_36.pdf

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