ASSESSMENT OF THERMAL COMFORT IN A NATURALLY VENTILATED HAWKER CENTRE

Abstract

A good thermal performance is essential in naturally ventilated hawker centres. However, they generally fail to provide healthy and conducive environment for dining due to poor ventilation and thermal comfort. Therefore, this serves as a substantial rationale to critically determine the thermal comfort of hawker centres in order to effectively meet satisfaction of patrons. Despite undergoing upgrading works, a poor thermal environment still persists at Old Airport Road Food Centre, especially in the inner sections. Hence, this dissertation aims to assess the hawker centre’s thermal comfort and patrons’ perception through objective measurements and subjective assessments. The objective is to validate the effectiveness of thermal comfort in the hawker centre by comparing results obtained from objective measurements and subjective assessments and the data is further used to compare with Green Mark thermal comfort model. Based on the findings, an inaccurate representation of Green Mark thermal comfort model was discovered as most respondents felt warm but it predicted a cooler thermal environment. High air temperature with low relative humidity and air velocity were recorded in the morning and afternoon sessions in contrast to evening, due to differences in cooking activities. Weekdays and outer areas of the hawker centre possess a cooler thermal environment while majority of the respondents are generally comfortable and satisfied with their thermal environment. This dissertation concludes by recommending design factors for future developments of hawker centres and attainment of BCA Green Mark Platinum certifications to achieve optimal thermal environment for occupants to maximise their thermal comfort satisfaction.