Abstract

The objective of this work is to study the transfer of heat through the apron used by cooks, when they are involved in food cooking processes, in order to determine the minimum distance they need to respect to insure their safety whenever they are close to a heat source. Experimental studies of heat transfer from the heat source to the material used to fabricate the apron are being carried out as a means to achieve this goal. The variation of the source, the distance separating the two systems and equally the height of the target are taken into account in the study. At the end of the study the distance and the maximum duration for the user to be exposed to burns is determined. At 0.48 m from the 1.5 kW radiant source, the duration is 3 min 58 sec. Maximum durations of 4 min 25 sec and 1 min 15 sec are equally obtained for distances of 0.48 m and 0.18 m from the 1 kW source respectively. These durations correspond to the average minimal temperature of 43°C which signifies the beginning in the loss of the physical capacity. Obtained results make it possible to properly evaluate the state of protection against thermal aggression of aprons used by cooks.

Keywords:

Apron, cloths of cook, fire safety, heat transfer, minimum distance, thermal experimentation,

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Competing interests

The authors have no competing interests.

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The authors have no competing interests.