Grilling restaurants are a major contributor to airborne particulate matter (PM) in metropolitan areas. In this study, the removal of PM during the grilling of pork belly using an orifice scrubber, which is a form of gas-induced spray scrubber, was assessed. During grilling, the particle mass concentration was the highest for 1.0 < PM ≤ 2.5 μm (55.5% of total PM emissions), followed by 0.5 < PM ≤ 1.0 (27.1%), PM ≤ 0.5 (10.7%), and PM > 2.5 μm (7.0%). The PM removal efficiency of the orifice scrubber at a gas flow of 4.5 m³ min⁻¹ was > 99.7% for PM ≥ 2.5 μm, 89.4% for 1.0 < PM ≤ 2.5 μm, 62.1% for 0.5 < PM ≤ 1.0, and 36.5% for PM ≤ 0.5 μm. Although further research is necessary to optimize its use, the orifice scrubber offers a user-friendly technology for the control of PM in small grilling restaurants because of its simple design, uncomplicated operation, and satisfactory PM removal performance.

烧烤餐厅是都会区空气中颗粒物（PM）的主要来源。在这项研究中，评估了使用孔板式洗涤器烧烤五花肉的过程中去除五氧化二磷，该孔式洗涤器是一种气体诱导的喷雾洗涤器。烧烤期间，颗粒质量浓度最高为1.0 <PM≤2.5μm（占总PM排放的55.5％），其次是0.5 <PM≤1.0（27.1％），PM≤0.5（10.7％）和PM> 2.5微米（7.0％）。气流为4.5 m ³ min ^-1时，孔板洗涤器的PM去除效率PM≥2.5μm时> 99.7％，1.0 <PM≤2.5μm时为89.4％，0.5 <PM≤1.0时为62.1％，PM≤0.5μm时为36.5％。尽管有必要进行进一步的研究以优化其使用，但孔板洗涤器由于其设计简单，操作简单和令人满意的PM去除性能而为小型烧烤店的PM控制提供了一种用户友好的技术。