Summary
This book is part of the "Energy-efficient buildings" series of sector-based guides of Ademe (Agency for environment and energy efficiency) and AICVF (Association of air-conditioning, ventilation and refrigeration engineering). Having comfortable surroundings is an overriding requirement for medical workers and patients in health-care establishments. A multi-disciplinary approach is needed to meet requirements of temperature, humidity, air flow and air quality, while minding energy-efficiency and environmental questions. This guide is therefore meant for building owners, architects, design bureaus and managers. Extract of contents: French building statistics and energy stakes; technical specifications of the programme; economic conditions and choosing from among options; overall approach to energy engineering; building frame and insulation; heating, ventilation and air-conditioning; sanitary hot water; lighting, restaurant management; hospital waste; other aspects; design and management tools; legislation.
Details
- Original title: Santé. Programmer, concevoir, gérer les bâtiments à hautes performances énergétiques.
- Record ID : 1994-0690
- Languages: French
- Publication: Pyc editions - France/France
- Publication date: 1993
- Collection:
- Source: Source: ed. 1; 308 p. (17 x 24); fig.; tabl.; append.; FRF 420.00.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Other air-conditioning equipment;
Food quality and safety. Microbiology;
Indoor air quality;
Precooked food - Keywords: Regulations; Hot water; France; Energy; Economy; Building; Ventilation; Design; Community catering; Air quality; Health; Hygrometry; Hospital; Lighting; Air conditioning
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CRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE...
- Author(s) : BRYAN F. L., LYON J. B.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 12
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SALLES MICROBIOLOGIQUEMENT MAITRISEES EN CUISIN...
- Author(s) : DUCOMMUN A.
- Date : 1989
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 44 - n. 696
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Review: sous vide cook-chill technology.
- Author(s) : CHURCH I. J., PARSONS A. L.
- Date : 1993/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 6
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Microbiological quality of hot meals served by ...
- Author(s) : HATAKKA M.
- Date : 1998/08
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 8
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USE AND COST OF ELECTRICITY FOR SELECTED PROCES...
- Author(s) : THOMAS C. J., BROWN N. E.
- Date : 1987
- Languages : English
- Source: J. Foodserv. Syst. - vol. 4 - n. 3
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