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酒店厨房的高温危害历来未被充分重视,我们想通过这次调查,了解产生高温的因素和降温措施的效果,以指导其防暑降温工作。材料与方法选取能代表厦门市不同档次(从四星级旅游酒店到兼营大众饭菜的普通酒家)的7家酒店为调查对象,于1989年7月10日至19日,每天北京夏令时11:45～12:45,用通风温湿度计和FSPⅡ型热辐射仪测其厨房内工作岗位的气温气湿和热辐射,并作室外对照。评价标准参照《工业企业设计卫生标准》第49条,即车间内工作地点的夏季空气温度规定
The dangers of high temperature in the hotel kitchen have never been fully taken seriously. We would like to know through this survey the factors that cause high temperatures and the effect of cooling measures to guide their summer cooling work. MATERIALS AND METHODS Selection of 7 hotels representing different grades in Xiamen City (from 4-star tourist hotels to ordinary restaurants that cater for popular meals) was selected as the survey object. From July 10 to July 19, 1989, daylight saving time 11 : 45 ~ 12: 45, with the ventilation and hygrometer and FSP Ⅱ thermal radiation meter to measure the temperature and humidity of the work in the kitchen and heat radiation, and for outdoor control. Evaluation criteria with reference to “Industrial Design Health Standards” Article 49, that is, workplace workplaces summer air temperature regulations