Abstract
An Indian railway pantry car kitchen is a typical kitchen, where involves various kinds of thermal environment factors. Till now, the research related to pantry car kitchen is rarely reported. Therefore, this pilot study explores the thermal environmental factors and its impact on the chef’s comfort in two different pantry car kitchen (Non-AC and AC) using a subjective and physical measurement technique. The thermal comfort level was quantified by Predicted Mean Vote (PMV) Index and Predicted Percentage Dissatisfied (PPD) Index. The thermal sensation of non-air-conditioned pantry cars was hot with PMV and PPD values are 2.93 and 99% respectively. Whereas, air-conditioned pantry cars was a warm thermal sensation with PMV and PPD values are 2.17 and 84% respectively. Moreover, most of the chef (86%) are perceived thermal discomfort in both pantry car kitchens. The result concluded that both types of pantry car kitchens are having thermal sensation effect of hot and warm. A further detail study is necessary and a possible design intervention may require to enhance thermal comfort of chefs.
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