Comparison of emissions from selected commercial kitchen appliances and food products

Conference · Thu Jul 01 04:00:00 EDT 1999

OSTI ID:20085610

Kuehn, T H; Gerstler, W D; Pui, D Y.H.; Ramsey, J W

Effluents have been measured from various grease-producing cooking processes in an attempt to quantify the emissions that enter typical commercial kitchen exhaust hoods. The appliances tested include gas and electric versions of single-sided griddles, open-vat deep fat fryers, under-fired broilers, full size convection ovens, and six burner ranges. Food products include hamburger, chicken breast, fries, sausage pizza, and a spaghetti meal. Emission data were obtained for particles, grease vapor, CO, CO{sub 2}, NO{sub x}, and hydrocarbons. Velocity and temperature fields were measured in the plume above each appliance. Results show that a large fraction of the grease emission is typically in vapor form. The broilers emit significantly more particles less than 2.5 {micro}m in size (PM 2.5) than the other appliances tested. Combustion by-products were measured for all gas appliances. Both the gas and electric broilers emitted significant amounts of CO when hamburgers were cooked. Aromatic hydrocarbon concentrations were below detectable limits in all tests.

• Research Organization: Univ. of Minnesota, Minneapolis, MN (US)
• OSTI ID: 20085610
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
54 ENVIRONMENTAL SCIENCES
CARBON DIOXIDE
CARBON MONOXIDE
COMBUSTION PRODUCTS
ELECTRIC APPLIANCES
EMISSION
EXHAUST SYSTEMS
EXPERIMENTAL DATA
FOOD PROCESSING
GAS APPLIANCES
GREASES
HYDROCARBONS
INDOOR AIR POLLUTION
NITROGEN OXIDES
PARTICULATES
RESTAURANTS