The present project is focused on Indoor Air Quality (IAQ) in restaurant kitchens, with the main objective of assessing the emissions of dishwashing and cooking activities. A combination of real-time instruments and time-integrated active sampling was used to measure key inorganic gases, volatile organic compounds (VOCs), aldehydes and ultrafine particles (UFPs). From the analysis of concentrations over time, statistically significant associations (p<0.05) emerged between dishwasher activity and pollutant levels, when dishwashing activities were performed in a separate room than cooking. The results presented below show only the impact of the washing activity. Median VOCs concentrations significantly increased when handwashing with detergents and dishwasher running (+30% and +18%, respectively).
Indoor Air Quality in restaurant kitchens
Fanti G.;Spinazzè A.;Cattaneo A.;Cavallo D
2022-01-01
Abstract
The present project is focused on Indoor Air Quality (IAQ) in restaurant kitchens, with the main objective of assessing the emissions of dishwashing and cooking activities. A combination of real-time instruments and time-integrated active sampling was used to measure key inorganic gases, volatile organic compounds (VOCs), aldehydes and ultrafine particles (UFPs). From the analysis of concentrations over time, statistically significant associations (p<0.05) emerged between dishwasher activity and pollutant levels, when dishwashing activities were performed in a separate room than cooking. The results presented below show only the impact of the washing activity. Median VOCs concentrations significantly increased when handwashing with detergents and dishwasher running (+30% and +18%, respectively).
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