Indoor and outdoor air quality impacts of cooking and cleaning emissions from a commercial kitchen†
‡ab
Leigh R.
Crilley,
§c
Trevor C.
VandenBoer,
c
Jonathan P. D.
Abbatt
*b
and
Arthur W. H.
Chan
*ab
Abstract
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.
- This article is part of the themed collections: Atmospheric chemistry and Indoor Air Quality
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