Air Quality Measurements in Commercial Kitchens

The main objective of this work was to carry out air quality surveys in nine commercial kitchens and provide continuous monitoring of pollutants such as carbon monoxide and nitrogen dioxide as well as other relevant environmental parameters such as relative humidity and temperature levels attained for a period of at least 24 hours.

The commercial kitchens surveyed varied in their characteristics such as: size of the kitchen; type of fuel; type of ventilation-natural or extractor system; and the level of appliance usage.