- 著者
- Swei-Pi WU Cheng-Pin HO Chin-Li YEN
- 出版者
- National Institute of Occupational Safety and Health
- 雑誌
- Industrial Health (ISSN:00198366)
- 巻号頁・発行日
- pp.1110130103, (Released:2011-10-20)
- 被引用文献数
- 1
A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters - 36 cm, 39 cm and 42 cm ) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20°±15°) is the optimal design, for male cooks, for the purposes of flipping.