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）燃气过度燃烧的肉仔鸡（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，（7）用燃气炒锅在花生油中烹饪鸡胸丁。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六英尺。 发动机罩中没有使用过滤器进行这些测量。使用个人级联冲击器获得0.5至15µm的颗粒质量浓度数据，使用扫描迁移率粒度仪获得20 nm至0.8µm的颗粒数量浓度数据。使用EPA方法五烟囱气体采样器获得油脂蒸汽结果。结果表明，在烟羽中，炒锅的总油脂质量排放量最大，烹饪食物247 lb（kg）/1000 lb（kg），几乎是固体燃料肉鸡在142 lb（kg）/1000 lb（kg）烹饪食物时的两倍。输送机肉鸡的烹饪食物为50.2 lb（kg）/1000 lb（kg），而其他器具的烹饪食物少于14 lb（kg）。 在排气管中测得的润滑脂总质量排放量远小于羽流中的值，主要是因为羽流排放物通常由尺寸大于10µm的颗粒主导，这些颗粒很少到达排气管取样位置。排气管中的总油脂质量排放主要由油脂蒸汽控制，范围从固体燃料肉鸡的72.5 lb（kg）/1000 lb（kg）食品到传送带披萨烤箱的2.64 lb（kg）/1000 lb（kg）食品。单位:双引文:ASHRAE交易，第115卷，第。2009年1月1日，芝加哥

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 overfired 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 six feet downstream from the hood collar. No filters were used in the hood for these measurements. Particulate mass concentration data were obtained from 0.5 to 15 µm with personal cascade impactors and number concentration data were obtained from 20 nm to 0.8 µm with scanning mobility particle sizers. Grease vapor results were obtained using an EPA method five stack gas sampler. Results indicate that the wok had the largest total grease mass emission in the plume, 247 lb (kg) /1000 lb (kg) food cooked, nearly a factor of two over the solid fuel broiler at 142 lb (kg)/ 1000 lb (kg) food cooked. The conveyor broiler had 50.2 lb (kg)/ 1000 lb (kg) food cooked, whereas the other appliances were less than 14. The total grease mass emissions measured in the exhaust duct were much less than the values in the plume, primarily because the plume emissions are often dominated by particles larger than 10 µm in size that rarely make it to the exhaust duct sampling location. The total grease mass emissions in the exhaust duct were dominated by grease vapor and ranged from 72.5 lb (kg)/1000 lb (kg) food product for the solid fuel broiler to 2.64 lb (kg)/1000 lb (kg) food product for the conveyor pizza oven.Units: Dual