Thermal comfort in the supermarket environment-multiple enquiry methods and simutaneous measurements of the thermal environment.

In the supermarket environment three factors must be considered: food (food quality), personnel (working conditions), and customers. The customers do not remain in this environment very long but are of particular interest since they constitute the supermarket’s commercial basis. However, there are no recommendations on the indoor environment based on this category. This study compares the perceived indoor thermal environment with simultaneous objective measurements of the thermal environment and includes multiple enquiry methods. These methods have been used for this specific environment in order to understand how customers perceive, evaluate, and prefer variations in the thermal environment. Measurements were performed in summer and winter in front of twelve display cabinets, and over 1100 questionnaires have been received. To provide recommendations, this study presents measured and perceived comfort in supermarkets, information which can be used for prescribing suitable thermal environments for customers.

商超室内环境需考量三类核心要素：食品（食品质量）、工作人员（工作环境条件）以及顾客。顾客虽在商超环境内停留时长有限，但作为商超商业运营的核心依托，其相关情况尤为值得关注。然而目前尚无针对该场景下室内环境的针对性优化建议。本研究将顾客主观感知的室内热环境与同步开展的热环境客观实测数据进行对比，并采用多种调研方法展开研究。针对商超这一特定场景应用上述调研方法，旨在探究顾客对热环境变化的感知、评价与偏好情况。研究分别于夏季与冬季在12台陈列柜前开展热环境实测，并回收有效问卷超1100份。为提出针对性优化建议，本研究呈现了商超场景下的热环境实测结果与顾客主观热舒适感知状况，该成果可用于制定适配顾客需求的室内热环境设计方案。