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KITCHEN EXHAUST AIR QUANTITIES AND ECONOMICS

• “How Much Air Should be Exhausted?”
• Hood Selection
• Cooking Equipment Selection
• Modifications for Reducting the Exhaust Airflow
• Kitchen Space Fresh Air Requirements
• Location of Make-up Air Delivery
• Thermal Comfort of Workers Considerations

COOKING EFFLUENT CONTROL TECHNOLOGY AND ECONOMICS

• Introduction
• Composition of Cooking Effluent
• Determinants of Cooking Effluent
• Characterization of Particulates (Aerosols)
• Hood Filtration of Particulate
• Final Sub-Micron Filtration
• Removal of odors from Kitchen Exhaust
• Appendix I - Air Pollution Implications
• Appendix II - The Skinny on ESPs