Commercial kitchens produce an enormous amount of cooking vapours or kitchen exhaust. Vapours lower the indoor air quality without proper exhaustion, creating an unhealthy work environment for employees. Now that we know they are bad why do we need to know what is in them? Knowing what is in your vapours allows you to make an informed decision about how to filter and expel them.
Exhaust is hot, primarily made of smoke, steam and grease. The exhaust from each kitchen has a slightly different make up. Each of these components are made up of different grease particles.
- Smoke: Smoke is made up of submicron particles, the size of these particles range from 0.03 to 0.55 microns. This is produced when water or grease comes in contact with a hot surface and it is immediately burnt off.
- Steam: Steam particles are larger than that of smoke, the size ranges from 0.55 to 6.2 microns. This is grease covered moisture often mixed into the air, produced by the prolonged cooking of cold or frozen foods on a hot surface.
- Grease (splatter): Grease is the largest of all the particles and is easily visible, the size ranges from 6.2 to 150 microns. This is produced in general cooking often in the form of grease splatter.
Research has determined that a vast amount of grease particles can be found in the smoke and steam components, forming a significant concentration. However, not all filters are capable of removing these particles, they can only remove larger ones, 10-150 microns such as those that are in splatter.
Is your filter right for your exhaust? Leave a comment and let us know.