Public attention has been drawn to the commercial restaurant cooking emission since it can cause health and hygiene risks, reduction of the efficiency of the ventilation system, and even fire accidents. The attempt of including the Ultraviolet-C (UVC) lamps with Type I hood has the potential to reduce the grease deposition on the ductwork and pollution in the exhaust by oxidizing the emissions. A method of testing (MOT) has been developed to evaluate the performance of a commercial UVC hood in terms of abating grease deposition rates and particulate emissions, particle size distribution change, fuel loads due to resulting compounds, and stack emissions, and verified under different cooking scenarios. The data show that although the UVC system did initiate the oxidation and decomposition of the cooking emissions, the reaction was still less than sufficient within the limited residence time. Most of the contribution to the reduction of the deposition and emission was due to the installation of the secondary filter. However, a long-term test may be needed in the standard test method and future studies to improve the significance and reflect the effect of long-term exposure to UVC on the grease deposition.

商业餐厅烹饪排放物已引起公众关注，因为它可能造成健康和卫生风险，通风系统效率降低甚至火灾事故。尝试将带I型罩的UV-C（UVC）灯包括在内，有可能通过氧化排放物来减少管道上的油脂沉积和废气中的污染。已经开发出一种测试方法（MOT）来评估商用UVC遮光罩在降低油脂沉积率和颗粒物排放，粒度分布变化，因生成的化合物而产生的燃料负荷以及烟囱排放方面的性能，并在不同的条件下进行了验证烹饪方案。数据显示，尽管UVC系统确实引发了烹饪排放物的氧化和分解，在有限的停留时间内，该反应仍然不足。减少沉积物和发射的大部分贡献是由于安装了辅助过滤器。但是，在标准测试方法和未来的研究中可能需要进行长期测试，以提高其重要性并反映长期暴露于UVC对油脂沉积的影响。