Lavoro in questo ristorante da alcuni anni e mi sono trasferito in cucina circa un anno fa. Siamo una crêperie quindi ci sono circa 10 piatti di crêpe girati a 200 gradi, fa piuttosto caldo!
Ne abbiamo parlato con il titolare e lui dice che non c’è niente da fare quindi i gestori ci hanno regalato un paio di ventilatori ma anche quello finisce per mandare aria calda… C’è qualche legge sulla temperatura sul lavoro?
https://i.redd.it/r4pcl7zcgfdh1.jpeg
di strychnine92
27 commenti
I’m fed up of people complaining about the heat… from the comfort of their home or behind their computer screens in an office.
You, however, juste like farmers, that dude I saw working on a roof opposite mine all day long, people renovating roads under the sun all day long, gardeners, and surely many many others, deserve our respect and can complain all day long.
Thanks to you, we can eat etc.
Literally, when it comes to farmers.
So thank you again and good luck, for lack of a more constructive comment.
PS: I pre-cooked pork sous vide this morning, then seared it for like a minute a moment ago, and was like “mamma mia it’s not comfortable” 🤦🏻♂️
Holy crap, that is insane
is that up to code?
Wtf i have the same clock 😂
[deleted]
Can you make pockets with ice packs that touches your body?
wow that’s nuts. humid as well? interesting that it’s not set to 24h time
Once worked in my container restaurant the thermometer showed « h » like it couldn’t sense the temperature anymore. It was very hard for the heart.
Look at jobs in a better environment some restaurants even have an A/C interdiction. (Thanks to politicians who work with it all day long).
Holy shit. That cannot be healthy or up to code
if you have to stay at this job and there’s nothing more than the fans, I suggest turning the fans outward.
fans only blow air around, they don’t really cool a room. so use thermodynamics to your advantage – point the fans to your windows/doors or just outward somewhere. position then a little bit away from the door/window, no more than a meter.
like this, the fans will push out the hot, heavy air and cool, light air has to rush in and take that space.
it won’t solve your problem but at least you won’t be able to slice the air like butter
I also worked in a tiny stuffy kitchen in a crêperie in Switzerland in the summer… It was crazy. Like these are actually dangerous temperatures but there are no regulations to protect us
That’s so hot you don’t even have to salt the food anymore
Over 50 did put measure as well its an old kitchen and the ventilation is old as well so yeah
The situation was similar on my old place, but it was daycare for kids so we had to be in kitchen for like 1H. I always took my shirt, put it complete under cold water, pressed it out and put it back on, then off to the kitchen. In less than an hour, it was dry again, then the same thing again.
My friend works in the nicest kitchen they spent a ton on ac system it sounds complicated af. when he explained it all that air being sucked away with special machines made for kitchens bc of the grease etc. And then pumping in cooled air never went above 21c-29c (in front of stoves its ofc on the higher side of the two) in the last few heatwave weeks.
We measured 42 degrees Celsius, but that wasn’t in front of the stoves.
Don’t the country have any sanitary standards or workplace requirements for certain professions? I’m just not aware of the local specifics.
Not in Switzerland although I keep getting it recommended to me, when I was in the UK seas in a boat once, the kitchen easily reached 40 degrees when there were two large pots boiling and four people bumping butts in the small galley, at home however, the kitchen was the coldest room because there were large gaps that cold air could get through like the drainage pipes or the old vents, only a lot of things cooking at once could raise the temperature.
Meanwhile, our politicians are behaving as though every ordinary piece of infrastructure (aircon, fans, UV blockers) must first be reinvented and investigated every single time.
Is this temperature measured next to the billigs? Need more info ….
45c is hot enough to fry an egg.You don’t need platters.
Change your temperature sensor or open the window. This is absolutely not real
And someone complained a few weeks ago, how cooks are overpaid in Switzerland…
I honestly don’t know how you do it and you have my utmost respect.
Problem is that there are no hard limits set by the law. It say in Art. 6 ARG
>^(1) Der Arbeitgeber ist verpflichtet, zum Schutze der Gesundheit der Arbeitnehmer alle Massnahmen zu treffen, die nach der Erfahrung notwendig, nach dem Stand der Technik anwendbar und den Verhältnissen des Betriebes angemessen sind. Er hat im Weiteren die erforderlichen Massnahmen zum Schutze der persönlichen Integrität der Arbeitnehmer vorzusehen.
>^(2) Der Arbeitgeber hat insbesondere die betrieblichen Einrichtungen und den Arbeitsablauf so zu gestalten, dass Gesundheitsgefährdungen und Überbeanspruchungen der Arbeitnehmer nach Möglichkeit vermieden werden.
And in [Art. 16 ArGV 3](https://www.fedlex.admin.ch/eli/cc/1993/2553_2553_2553/de)
>Sämtliche Räume sind ihrem Verwendungszweck entsprechend ausreichend natürlich oder künstlich zu lüften. Raumtemperatur, Luftgeschwindigkeit und relative Luftfeuchtigkeit sind so zu bemessen und aufeinander abzustimmen, dass ein der Gesundheit nicht abträgliches und der Art der Arbeit angemessenes Raumklima gewährleistet ist.
But there are recommendations what to do. Specially above 38 °C., lower in high humidity environments. Your employer should make a “Massnahmeplan” how they can reduce the risk, address the issue, and give the employees time to cool down. You have a right to be informed, to give inputs, and can call the authorities when the measures are not adequate. As you work in Gastro, you also have the support of Syna and Unia. the two unions relevant for your sector.
See:
* [Hitze: Verhaltensregeln | Schutzmassnahmen](https://www.suva.ch/de-ch/praevention/nach-gefahren/gefaehrliche-materialien-strahlungen-und-situationen/schutz-bei-sonne-hitze-ozon/hitze-ozon#state=%5Banchor-6EDDE946-1926-412B-B42C-09DBFA073FF1%268A7B5661AB3246DEAF7AEB3EDAFBD976%5BexpandedAccordionIds%5D%3DId-Regeln%20und%20Tipps%2CId-Factsheets%2CId-Dokument%2CId-Checklisten%2CId-Weitere%20Artikel%2CId-Videos%5D)
* [SUVA Factsheet Arbeitsmedizin Hitze](https://www.suva.ch/de-ch/download/factsheets/factsheet-arbeitsmedizin-hitze/factsheet-arbeitsmedizin-hitze)
* [Massnahmenplan-Sonne-Hitze-allgemein-SECO-AB-2025-DE.pdf](file:///C:/Users/reto/Downloads/Massnahmenplan-Sonne-Hitze-allgemein-SECO-AB-2025-DE.pdf)
* [Arbeitsmedizinische Prophylaxe bei Arbeiten im Untertagebau im feucht-warmen Klima](https://www.suva.ch/de-ch/download/dokument/arbeitsmedizinische-prophylaxe-bei-arbeiten-im-untertagebau-im-feucht-warmen-klima/arbeitsmedizinische-prophylaxe-bei-arbeiten-im-untertagebau-im-feucht-warmen-klima–2869/26.D)
My record is at 61C°
Theres no limit saying after X degrees, people cant work in the room.
But the employer has to do everything in his possibilities to ensure a safe workplace. This includes installing ac afaik.