ABSTRACT
This article refers to the study of equipment used for cooking in commercial kitchens in restaurants which use the system of traditional cooking and kitchen by smart cooking system. Investigates the issues concerning sizing equipment studied, which constitute an important point to be considered, since the existing anthropometry variation among employees in kitchens researched was regarded as one of the main factors of discomfort inherent equipment used in cooking, particularly as regards stove industry. For this reason the survey presents a study of relations anthropometry griddle industrial Combined Oven.
