Recent research has characterised emissions upon cooking a variety of foods in a commercial catering environment in terms of volume, particle size and composition. However, there has been limited focus on the deposition of solid grease in commercial kitchen ductwork, the sustainability of these systems and their implications on the heat recovery potential of kitchen ventilation extract air.ududThis paper reviews the literature concerning grease, commonly referred to as Fat, Oils and Grease (FOG) abatement strategies and finds that many of these systems fall short of claimed performances. Furthermore these technologies often add to the energy cost of the operation and reduce the potential application of heat recovery in the ventilation ductwork. The aim of this study was to develop and evaluate a novel FOG removal system, with a focus on low environmental impact.ududThe novel FOG removal system, utilises the biological activity of Bacillus subtilis and associated enzymes. The biological reagent is delivered via a misting system. The temperature, relative humidity and FOG deposit thickness were measured in the ductwork throughout a 3 month trial period. FOG deposit thickness was reduced by 47% within 7 weeks. The system was found to be effective at reducing the FOG deposit thickness with minimal energy cost and impact upon the kitchen and external environment. Internal ductwork operating temperature was measured with respect to future heat recovery potential and a reduction of 7 °C was observed.ud
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机译：最近的研究在商业餐饮环境中在体积，粒度和组成方面烹饪了各种食物的排放。但是，在商业厨房管道制造中的固体油脂沉积，这些系统的可持续性及其对厨房通风提取空气的热量恢复潜力的可持续性的关注有限。 UD Udthis纸质综合文献综合症，通常提到作为脂肪，油脂和油脂（雾）减少策略并发现许多这些系统中的许多系统都缺乏声称的表现。此外，这些技术通常增加了操作的能量成本，并降低了通风管道中的热回收潜在应用。本研究的目的是开发和评估一种新颖的雾清除系统，重点关注环境影响。 ud udthe新型雾清除系统，利用枯草芽孢杆菌和相关酶的生物活性。生物试剂通过雾化系统递送。在3个月的试验期间，在导管中测量温度，相对湿度和雾沉积物厚度。雾沉积物厚度在7周内减少了47％。发现该系统可有效地减少雾沉积物厚度，以最小的能量成本和对厨房和外部环境的影响。内部导管工作温度是相对于未来的热量恢复电位测量，观察到7°C的减少。 UD
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