This thesis is focused on the optimization of the catering service internal environment by air conditioning in Brno. This concept uses a forced ventilation system and air conditioning. The theoretical part addresses the proper air distribution in the catering operation. The experimental part involves the measurement of carbon dioxide, air velocity, relative humidity and air temperature and the temperature of the thermometer ball. Depending on the observed values a technical solution was created in variations and applied in the calculation program.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:227688 |
| Date | January 2015 |
| Creators | Mrázková, Hana |
| Contributors | Kašpar, Antonín, Šikula, Ondřej |
| Publisher | Vysoké učení technické v Brně. Fakulta stavební |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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