Clothing in the kitchen: Evaluation of fabric performance for protection against hot surface contact, hot liquid and low-pressure steam burns

Abstract

Kitchen workers sustain one of the highest rates of occupational burn injuries through exposure to the various thermal hazards present in institutional and restaurant kitchens. The jacket of the chefs’ uniform has the potential to act as a protective garment, although the extent of the protection afforded by this clothing has not been examined. This study evaluates a selection of current fabrics used in chefs’ uniform jackets to determine their effectiveness in providing protection against hot surface contact, hot liquids and low-pressure steam burns. Four jacket fabrics and two apron fabrics were tested as single layers and in layered combinations. Results showed that single-layered fabrics offered less protection against hot surface contact burns than double-layered fabrics, as an increase in fabric thickness improved thermal insulation of the system. Fabrics covered with a water-impermeable apron layer afforded the greatest protection against hot water and low-pressure steam, while fabrics covered with a permeable apron layer did not provide additional protection. It was found that the addition of the permeable apron fabric layer stored more thermal energy when exposed to hot water, potentially reducing the protection offered by the layered fabric systems.