Effluents have been measured from various grease-producing cooking processes in an attempt to quantify the emissions that enter typical commercial kitchen exhaust hoods. The appliances tested include gas and electric versions of single-sided griddles, open-vat deep fat fryers, under-fired broilers, full size convection ovens, and six burner ranges. Food products include hamburger, chicken breast, fries, sausage pizza, and a spaghetti meal. Emission data were obtained for particles, grease vapor, CO, CO ₂ , NO _x , and hydrocarbons. Velocity and temperature fields were measured in the plume above each appliance. Results show that a large fraction of the grease emission is typically in vapor form. The broilers emit significantly more particles less than 2.5 µm in size (PM 2.5) than the other appliances tested. Combustion by-products were measured for all gas appliances. Both the gas and electric broilers emitted significant amounts of CO when hamburgers were cooked. Aromatic hydrocarbon concentra-tions were below detectable limits in all tests.

Units: Dual