業務用厨房における調理行動の頻度と作業者の歩行速度の実態調査

摘要

本研究では5つの中規模業務用電化厨房を対象に、調理行動を調査し、その頻度と調理者の歩行速度などを動画により解析した。以下に知見を示す。(1)動画解析ソフトにより調理者の歩行速度を測定することができる。%In commercial kitchens, it is very important to remove heat, contaminants and odors generated from cooking appliances. When the thermal plume over an appliance is disturbed by airflow due to the HVAC system and/or cooking operations, the hood capture efficiency decreases, and the indoor environment becomes worse. Therefore, these disturbances should be considered when studying commercial kitchen ventilation systems. In Nordtest method VVS088, the hood efficiency is tested with a moving panel to include the effect of disturbance caused by a cook. However, the basis for the speed and frequency of the moving panel is not clear. In this study, frequency of cooking operations and walking speed of workers were examined in five medium-sized electrical commercial kitchens. The results showed that the frequency of cooking operations and the walking speed depended on cooking menu, cooking appliances, workers number and kitchen space. The average of walking speed was 1.45m/s when workers were passing through the area in front of cooking appliances, while the average of walking speed was 1.2m/s when they were leaving or approaching to the area. The walking speed in real kitchens is much faster than moving speed of panel (0.5m/s) in Nordtest method WS088.