Gas and particulate emissions from commercial kitchens are important contributors to urban air quality. Not only are these emissions important for occupational exposure of kitchen staff, but they can also be vented to outdoors, causing uncertain health and environmental impacts. In this study, we chemically speciated volatile organic compounds and measured particulate matter mass concentrations in a well-ventilated commercial kitchen for two weeks, including during typical cooking and cleaning operations. From cooking, we observed a complex mixture of volatile organic gases dominated by oxygenated compounds commonly associated with the thermal degradation of cooking oils. Gas-phase chemicals existed at concentrations 2–7 orders of magnitude lower than their exposure limits, due to the high ventilation in the room (mean air change rate of 28 h⁻¹ 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.

中文翻译：

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商业厨房烹饪和清洁排放物对室内和室外空气质量的影响

商业厨房排放的气体和颗粒物是影响城市空气质量的重要因素。这些排放物不仅对厨房工作人员的职业暴露很重要，而且还可以排放到室外，造成不确定的健康和环境影响。在这项研究中，我们对挥发性有机化合物进行了化学分析，并在通风良好的商业厨房中测量了两周的颗粒物质量浓度，包括在典型的烹饪和清洁操作期间。在烹饪过程中，我们观察到一种复杂的挥发性有机气体混合物，主要是含氧化合物，通常与食用油的热降解有关。由于室内通风良好（平均换气率为 28 小时），气相化学物质的浓度比其暴露限值低 2-7 个数量级⁻¹在营业时间内）。在晚间厨房清洁期间，我们观察到氯化气体的信号增加了 1.1-9.0 倍，是白天烹饪时的值。颗粒物质量负荷在这些时候增加了两倍。虽然高通风率有效地减少了这种室内环境中烹饪排放物的暴露，但在晚间清洁期间暴露于颗粒物和氯化气体的暴露增加了。这强调需要在厨房操作的所有时间仔细考虑商业厨房环境中的通风率和方法。