Análise do ambiente de trabalho de um restaurante no litoral paranaense: estudo de caso
This work aims to evaluate the thermal conditions of the working environment of a restaurant in the coast of Paraná. Its main objective is to evaluate the environment of two industrial kitchens, as well as if they are appropriate for professionals to perform their work activities at rush hour during...
| Autor principal: | Souza, Diego Mazetto de |
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| Formato: | Trabalho de Conclusão de Curso (Especialização) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/17551 |
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| Resumo: |
This work aims to evaluate the thermal conditions of the working environment of a restaurant in the coast of Paraná. Its main objective is to evaluate the environment of two industrial kitchens, as well as if they are appropriate for professionals to perform their work activities at rush hour during the work day. Data were obtained from: temperature, relative humidity and air velocity, by means of digital equipment of thermal stress and anemometer with the purpose of analyzing the conditions of thermal comfort of the studied environment. Quantitative measurements were made in the kitchens of the restaurant, in the places of greater generation and heat irradiation, next to the workstations studied. The reference parameter used in this work was the Globe Thermometer Bulb Index - IBUTG. The methodology of IBUTG analysis was done according to Annex 3 of NR15. Based on the data analyzed, it was possible to conclude that the conditions of thermal comfort of the kitchens do not exceed the time of the tolerance limit normalized by NR15 and that the main factor of elevation of the IBUTG index, during the analyzed period, is directly related to the productive demand imposed to the environments of cooking and thermal conservation of the typical foods produced, consequently to the number of customers in the hall. |
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