RP-745 -- Identification and Characterization of Cooking Effluents As Related to Optimum Design of Kitchen Ventilation Systems PDF

This report includes the results of Phase I of this research project. The main objectives of Phase I are to review the literature for information regarding previous measurements of effluent from cooking processes and test methods used, compile this information into summary tables and charts, and to propose an improved test method for the laboratory and field measurements to be implemented in Phase H.

Information was obtained from the published literature, personal contacts and research reports. An annotated bibliography is given in Appendix A. No two previous studies can be compared directly as differences exist in test methods, sample locations, appliances and food products. Summary tables are presented that compare the test variables used in these studies. Only very limited data comparisons can be made. It is not possible with the existing information to produce a clear understanding of cooking emissions, both quantity and particle size and gas characterization.

A proposed sampling system is given for the Phase II measurements of cooking effluent above cooking appliances. This follows EPA Methods 201A and 202. The main difference is the addition of a multistage impactor upstream. The impactor will be immersed into the thermal plume to collect solid and liquid particles at the sampling location temperature. Aerosol will also be sampled into an Aerodynamic Particle Sizer or a Laser Particle Counter for real time measurements. Gas sampling and analysis essentially follows the EPA methods. Appliances, food products, and other test variables for Phase II are given.