Contribution of Chinese Hot Pot and Barbecue Restaurants on Indoor Environmental Parameters

Abstract

The indoor environmental quality of hot pot and barbecue restaurants has caused an increasing amount of public concern. Field measurements of local hot pot and barbecue restaurants were performed to assess the indoor environmental quality and ventilation systems. This study focused on the temperature field, relative humidity field, and CO and CO 2 concentrations that vary with eating/cooking. The results showed that the indoor environmental quality of the test restaurants was mainly related to the cooking fuel, cooking method and ventilation system. Boiling food with soup (hot pot) caused an increase in the relative humidity in the tested restaurants. However, with insufficient ventilation, radiation heat caused high personal heat exposure and low relative humidity near the heat sources. The substantial increase in CO concentration was related to the use of charcoal, and the increase in CO 2 concentration was associated with the use of natural gas. The operating condition of the kitchen ventilation had a significant effect on the air quality of the dining area. With the lowest contaminant removal and heat removal efficiencies of the ventilation system, the worst environmental quality was detected in

Preliminary Population Exposure to Indoor Radon and Thoron in Dhaka City, Bangladesh

“…A study [49] clarified that the room window affects the air exchange rate, meteorological conditions, and airtightness in altering indoor Rn concentrations. Kitchen activities are associated with changing indoor atmospheric conditions [50][51][52]. Longer cooking may change the ventilation rate (due to the exhaust fan usage), dwelling atmospheric temperature and pressure, and water content in the building materials of Dhaka city.…”

Direct or indirect energy savings in food and beverage services? Visitors′ preferences in hotel restaurants

“… Employing skilled staff and train them – the more prepared food is served, the higher skill level is required to attain the capacity of using progressive cooking processes [ 35 ]; next to that, it is necessary to trains the staff to do small things, like to turn off equipment when not in use, close refrigerator and freezer doors quickly, switch the lighting off, etc. Managing heating, ventilation and air conditioning (HVAC) systems [ 36 , 37 ]. Install programmable thermostats and make sure the restaurant is properly insulated to maintain the temperature.…”

“…Managing heating, ventilation and air conditioning (HVAC) systems [ 36 , 37 ]. Install programmable thermostats and make sure the restaurant is properly insulated to maintain the temperature.…”

Assessing the impact of ventilation systems on indoor air quality: a mock-up experiment in Dubai

“…To investigate the impact of ventilation on improving indoor air quality, the total heat exchange type ventilation system was set to three stages: 0.3, 0.5, and 0.8 times/h (Zhao et al, 2020;Lee et al, 2022). Additionally, three types of ventilation devices were used: total heat exchange type, sensible heat exchange type, and AC type (Choi et al, 2018;Jung and Mahmoud, 2022).…”