Indoor and outdoor air quality impacts of cooking and cleaning emissions from a commercial kitchen
Jenna C. Ditto, Leigh R. Crilley, Melodie Lao, Trevor C. VandenBoer, Jonathan P. D. Abbatt, Arthur W. H. Chan
Abstract
during operating hours). During evening kitchen cleaning, we observed an increase in the signal of chlorinated gases from 1.1-9.0 times their values during daytime cooking. Particulate matter mass loadings tripled at these times. While exposure to cooking emissions in this indoor environment was reduced effectively by the high ventilation rate, exposure to particulate matter and chlorinated gases was elevated during evening cleaning periods. This emphasizes the need for careful consideration of ventilation rates and methods in commercial kitchen environments during all hours of kitchen operation.
Topics & Concepts
Environmental scienceIndoor air qualityWaste managementAir quality indexEnvironmental engineeringEngineeringMeteorologyGeographyAir Quality and Health ImpactsIndoor Air Quality and Microbial ExposureAir Quality Monitoring and Forecasting