Simultaneous Removal of Oily Fume and Cooking Odor in Kitchen Exhaust with a Combination of Filtration- and Sorption-type Air Filters

摘要

Oily fume and cooking odor emissions from cooking processes are one of the air pollutants under the control of the Indoor Air Quality Ordinance in Taiwan. It is necessary for owners and operators of restaurants and food business to take appropriate measures to minimize these emissions and prevent causing any objectionable odor noticeable at any sensitive receptor in the residence or creating other form pollution. This study provides the performance of combination of filtration- and sorption-type air filters to help the owners and operators of restaurants and food business to understand and apply the best practical control in preventing these emissions from causing air pollution problems.