Evaluation of ergonomic adjustments of catering carts to reduce external pushing forces.


An existing standard catering cart was compared with two prototypes for pushbar and castor design. The first objective of this study was to find out which cart was accompanied with the lowest manually exerted external forces in pushing in a straight way and in pushing a 90 turn. The second objective was to explore effects of the pushbar and castor design of… (More)


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