Özet:

In this study, the lighting design of a building in the Organized Industrial Zone, which was converted from a warehouse to a commercial kitchen, was designed according to the Human-Centered Lighting concept. Point lighting calculations were made for commercial kitchen environments with artificial lighting. In order to reduce the negative effects of lighting on human health, lighting that will not disrupt the circadian rhythm should be provided. By using direct lighting, without changing the architectural design, it has been tried to provide optimum lighting suitable for human biology with low-cost artificial lighting arrangements. According to WELL standards, an average of at least 500 lux conditions should be provided in the relevant work area on counters and other food preparation or production areas in Commercial Kitchen Lighting. This area, which was designed as a warehouse for this purpose, was designed as a commercial kitchen in terms of lighting. As a result of the design, a lighting design was made in accordance with the WELL standards according to the Human-Centered Lighting concept. In this way, the visual comfort of the working personnel is improved and optimum circadian effects are provided.

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