本文基于ASHRAE研究项目RP-1375的研究结果。本研究的主要目的是描述七种常见的商用厨房烹饪器具和相关食品的油脂排放特征:1）燃气输送式肉仔鸡（汉堡）、2）燃气/电蛤蜊煎锅（汉堡）、3）燃气输送式披萨烤箱（薄皮辣味香肠披萨）、4）燃气过度燃烧式肉仔鸡（牛排）、5）电蒸锅（鸡胸肉），6）以梅斯基特木炭（汉堡包）为燃料的固体燃料肉鸡，以及7）一种用花生油烹饪鸡胸丁的燃气中式炒锅。排放测量是在八英尺罩式排气罩下入口每个设备上方的烟羽中心和水平排气管中心进行的，排气管中心距离罩环下游约6英尺（2米）。发动机罩中没有使用过滤器进行这些测量。颗粒物数据由8级个人级联冲击器获得，用于对0到0之间的颗粒物进行分类。 5μm和15μm，以及用于20 nm至0.8μm颗粒分类的扫描迁移率粒度仪。大多数设备产生了与直径大于10μm的颗粒相关的相对大量质量。然而，在排气管中未观察到这些大颗粒中的大多数，这表明存在损失机制，例如机罩底部和排气管中心线之间的碰撞或沉降。所有设备都产生了定义明确的气溶胶模式，最大数浓度在36 nm和173 nm之间。在羽流和排气管取样位置之间，与这些小颗粒相关的粒径分布没有明显变化，这表明该气溶胶模式在进入排气罩时已经达到平衡。传统的商用厨房油脂过滤器依靠撞击作为主要颗粒去除机制，无法有效捕获这些细气溶胶颗粒。 单位:双引文:ASHRAE交易，第115卷，第。2、路易斯维尔2009

This paper is based on findings resulting from ASHRAE Research Project RP-1375.The main objective of this study was to characterize the grease emissions from seven common commercial kitchen cooking appliances and associated food products: 1) gas-fired conveyor broiler (hamburger), 2) gas/electric clamshell griddle (hamburger), 3) gas-fired conveyor pizza oven (thin crust pepperoni pizzas), 4) gas over-fired broiler (beef steak), 5) electric steamer (chicken breasts), 6) solid fuel broiler fueled by mesquite charcoal (hamburger), and 7) a gas-fired Chinese wok cooking diced chicken breasts in peanut oil. Emission measurements were made in the center of the plume above each appliance at the lower entrance to an eight foot canopy exhaust hood and in the center of the horizontal exhaust duct approximately 6 feet (2 m) downstream from the hood collar. No filters were used in the hood for these measurements. Particulate data were obtained with 8-stage Personal Cascade Impactors for classification of particles between 0.5 and 15 µm and Scanning Mobility Particle Sizers for classification of particles from 20 nm to 0.8 µm. Most of the appliances generated relatively large amounts of mass associated with particles larger than 10 µm in diameter. However, most of these large particles were not observed in the exhaust duct indicating a loss mechanism such as impaction or settling between the bottom of the hood and the centerline of the exhaust duct. All appliances generated a well defined aerosol mode with a maximum number concentration between 36 nm and 173 nm. The particle size distribution associated with these small particles did not change appreciably between the plume and the exhaust duct sampling locations indicating that this aerosol mode had already reached equilibrium by the time it entered the exhaust hood. These fine aerosol particles are not captured efficiently by conventional commercial kitchen grease filters that rely on impaction as the main particle removal mechanism.Units: Dual