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Optimalizace vnitřního prostředí stravovacího provozu vzduchotechnikou / Optimization of the indoor climate of an eatery by air conditioning

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.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:227688
Date January 2015
CreatorsMrázková, Hana
ContributorsKašpar, Antonín, Šikula, Ondřej
PublisherVysoké učení technické v Brně. Fakulta stavební
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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