Different Types and Settings of Kitchen Canopy Hoods and Particulate Exposure Conditions during Pan-frying of Beefsteak

Abstract

The aim of this study was to compare four different kinds of canopy hoods in common use in private Norwegian households, in regard to their ability to protect the cook from exposure to particles from cooking fumes and to reduce the spreading of fume particles in the kitchen. The hoods were tested during pan-frying of beefsteak under different combinations of the following parameters: medium or maximum flow rate in the hood, two different heights above the stove and three different locations in the kitchen. The mass concentration of total particles in the breathing zone of the cook and the number concentration of particles in the size interval 0.3—0.5 μm in the kitchen was measured. To achieve the best possible effect of a kitchen canopy hood under the conditions described, it is best to mount it in a corner with a 60 cm distance to the stove and run it on the maximum flow rate. Also, it is best to install hoods that extract the polluted air out of the house rather than recycling it through a charcoal filter.