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Thread: Commercial kitchen color

  1. #11
    Join Date
    Oct 2007
    Location
    New Jersey
    Posts
    5,944
    Quote Originally Posted by al hildenbrand View Post
    I can understand the "head slap", . . . . but color recognition is another animal. Did you do any "observations?" And, if so, what did you think?
    With one 5000K and one 3000K lamp in the fixture, the contrast between them was, ummm, glaring? *ducks flying vegetation*

    Seriously, the contrast was so jarring that I really didn't pay attention to the effect on the area as far as color rendition, etc. Now, once I popped in the other 3000K lamp it was definitely a "softer" white, but I don't know if I would have immediately picked that up if, say, my wife had changed the lamps and I walked in without knowing.

  2. #12
    Join Date
    Mar 2003
    Location
    New York
    Posts
    1,068

  3. #13
    Join Date
    Feb 2003
    Location
    Minnesota
    Posts
    6,862
    Quote Originally Posted by sameguy View Post
    Sameguy, is this what you were going for? The link above seems broken.

    Another Al in Minnesota

  4. #14
    Join Date
    Mar 2003
    Location
    New York
    Posts
    1,068
    Yes Al, thanks; dropped the link and headed for dinner so didn't check it.

  5. #15
    Join Date
    Jun 2003
    Location
    Hawthorne, New York NEC: 2014
    Posts
    3,749
    Quote Originally Posted by sameguy View Post
    Daylight for meat or it looks green. If I recall.
    According to Al's chart you are correct.

    -Hal

  6. #16
    Join Date
    May 2005
    Location
    Richmond, Virginia
    Posts
    23,192
    Quote Originally Posted by sameguy View Post
    Daylight for meat or it looks green. If I recall.
    Green Eggs and Ham, anyone?
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    Code references based on 2005 NEC
    Larry B. Fine
    Master Electrician
    Electrical Contractor
    Richmond, VA

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