Community kitchen tandoors (CKT)-a potential candidate for air pollution mitigation strategies?

Abstract

Community kitchen tandoor (CKT) is a clay-based hollow cylindrical device commonly used in South Asian and Middle Eastern countries for baking flatbreads and cooking meat. These CKTs, generally fuelled by charcoal or wood, contribute significantly to the pollution loads in ambient air along with occupational exposure hazards. CKTs, being a part of the informal sector, lack emissions and safety guidelines. This study surveys 139 restaurants in CKT hotspots of New Delhi, India, to understand tandoor design and operational parameters and to assess PM2.5 and CO exposure concentrations at representative field restaurants. PM2.5 and CO exposure concentrations from traditional CKT wasfound to be several-folds higher than safe indoor air quality levels. Further, the traditional CKT was evaluated for different improved fuels (like briquettes and pellets) in the laboratory for PM2.5 and CO microenvironment concentrations. It was found that the fuel improvements in traditional CKT could not improve microenvironment concentrations to the desired levels; hence, an automated pellet-fed forced-draft improved tandoor with an improved combustion chamber design is demonstrated. The results of the laboratory trial of improved tandoor were compared with traditional tandoor (using pellets) and have shown 84% and 94% reductions in PM2.5 and CO concentrations, respectively, indicating significant benefits to the environment and health. We recommend implementing such improved CKT, on a large scale, combined with other identified control options, as a potential candidate under air pollution mitigation strategies in cities' action plans under National Clean Air Programme (NCAP).