Commercial Kitchen Research Articles

New approach to reducing water consumption in commercial kitchen hood

Water mist sprays are used in wide range of application. However it is depend to the spray characteristic to suit the particular application. The modern commercial kitchen hood ventilation system was adopted with the water mist nozzle technology as an additional tool to increase the filtration efficiency. However, low level of filtration effectiveness and high water consumption were the major problems among the Commercial Kitchen Ventilation expert. Therefore, this study aims to develop a new mist spray technology to replacing the conventional KSJB nozzle (KSJB is a nozzle’s name). At the same time, an appropriate recommended location to install the nozzle in kitchen hood system was suggested. An extensive simulation works were carried out to observe the spray characteristics, ANSYS (FLUENT) was used for simulation wise. In the case of nozzle studies, nozzles were tested at 1 bar pressure of water and air. In comparison with conventional nozzles configuration, this new approach suggested nozzle configuration was reduce up to 50% of water consumption, which by adopted 3 numbers of nozzles instead of 6 numbers of nozzles in the commercial kitchen hood system. Therefore, this nozzle will be used in industry for their benefits of water consumption, filtration efficiency and reduced the safety limitations.

The Story of Crispy Golden Tofu

Sustainability initiatives in higher education can flourish as the result of collaborations among those engaged in teaching, research, and operations. At the University of Wisconsin-Madison (UW-Madison), the Food Science Department and the Nelson Institute for Environmental Studies teamed up with Wisconsin Union Dining Services for such an initiative. Building on previous work that estimated carbon footprints for menu items at a popular campus eatery, Ginger Root, this article tells the story of a new menu item created with sustainability in mind. First, this article describes the rationale for the new dish. Second, it reports how the dish moved from a test kitchen to a commercial kitchen. Third, it explains why the recipe cannot be made public. Finally, it describes what makes this vegetarian dish unique and compares its carbon footprint to the current meat-based best seller at Ginger Root.

Polycyclic aromatic hydrocarbons over a tropical urban and a high altitude Himalayan Station in India: Temporal variation and source apportionment

The temporal variations and major sources of polycyclic aromatic hydrocarbons (PAH) intrinsic to PM10 were investigated over a tropical urban atmosphere on the Indo-Gangetic Plain (IGP) and for the first time over a high altitude urban atmosphere at eastern Himalaya in India. Samples were collected over Kolkata, a megacity and Darjeeling, a high altitude (2200m asl) hill station in eastern India during the dry season (October 2015–May 2016). Fourteen PAHs were detected and quantified over Kolkata and Darjeeling during three consecutive seasons, viz., post-monsoon, winter and pre-monsoon. The total-PAHs concentrations were in the order of winter (78.08–146.71ngm−3)>post-monsoon (83.42–113.52ngm−3)>pre-monsoon (37.65–109.27ngm−3) at Kolkata, whereas post-monsoon (22.72–36.60ngm−3)>winter (8.52–28.43ngm−3)>pre-monsoon (5.45–13.34ngm−3) at Darjeeling. The observed seasonality of PAHs at Kolkata vis-a-vis Darjeeling has been explored in the light of anthropogenic activities, boundary layer dynamics and meteorological parameters such as temperature, relative humidity, wind speed and solar radiation. Negative correlation was observed between total-PAHs and temperature, wind speed and solar radiation over Kolkata and Darjeeling. The positive matrix factorization (PMF) model calculations suggested that coal (26%), petrol (24%) and diesel (17%) combustion, commercial and household kitchens (18%) and municipal solid waste incineration (15%) are the possible contributors to the PM10 associated PAHs over Kolkata whereas diesel (37%), commercial and household kitchens (23%), coal (21%) and petrol (20%) are the possible PM10 associated PAH sources over Darjeeling.

Occupational identity and culture: the case of Michelin-starred chefs

PurposeThe purpose of this study is to conceptualise how the occupational identity and culture of chefs is constructed and maintained through both work and social interaction.Design/methodology/approachThe study follows a qualitative interpretivist approach; in total, 54 unstructured, in-depth, face-to-face interviews were conducted with Michelin-starred chefs in Great Britain and Ireland.FindingsDrawing upon the fieldwork, fresh insights into the social structures and processes which underpin the creation and maintenance of the occupational identity and culture of chefs are revealed in the chefs’ own words.Research limitations/implicationsThis study generates empirical data that inform contemporary debates about the role of work in identity formation with particular emphasis on the induction–socialisation process. In addition, the findings of this study suggest that identity and culture are interrelated in the sense that the cultural components of an occupational culture operate to reinforce a sense of identity among its occupational members.Practical implicationsThe findings suggest that Michelin-starred chefs have a strong occupational identity and culture. Strict rules and discipline are often used in kitchen brigades as a means of monitoring quality and maintaining the high standards of performance. The occupational socialisation of new members is a long and painful process that very often exceeds the limits of banter, and it is analogous to the military induction. The phenomenon of bullying and violence in commercial kitchens is identified as an unacceptable behaviour that needs to be eliminated. This can be achieved with changes in the education and training of the young chefs and the strict enforcement of the anti-bullying policies.Originality/valueThe understanding of chefs’ occupational identity and culture is critical for successful hospitality operations; nevertheless, this is an under-researched area. This study is unique in terms of scale and depth; it is expected to provide useful insights in both theoretical and practical perspective, regarding the formation of chefs’ identity and culture in organisational settings.

C&C efficiency of canopy hood exposed to horizontal air stream in commercial kitchen calculated by CFD analysis

ABSTRACTAs one of the commercial kitchen ventilation researches, the mechanism of capture phenomenon and containment one of a canopy hood has to be investigated. Several experiments intended to change the Capture and Containment (C&C) efficiency of combustion gas and cooking effluence were conducted under the conditions of different suction wind velocity at the bottom of a hood, sometimes called face velocity, which is caused by the different hood size. The overall C&C efficiency was analyzed by means of computational fluid dynamics (CFD). The C&C efficiency from the experiment and CFD analysis showed good agreement, and it was assumed that the disturbing ambient airflow around the hood can influence on the C&C efficiency. Therefore the kitchen space was assumed which includes the disturbing airflow over the counter between a dining hall and a kitchen. As a result, the C&C efficiency of the larger hood decreased more under the disturbing airflow.

Fat, oil and grease reduction in commercial kitchen ductwork: A novel biological approach

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.This 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.The 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 3month trial period. FOG deposit thickness was reduced by 47% within 7weeks. 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.

“A pig and a garden”: Fannie Lou Hamer and the Freedom Farms Cooperative

ABSTRACTMuch of the scholarship on the work and legacy of activist Fannie Lou Hamer concentrates on her tireless efforts for civil/human rights and African American representation and access to electoral politics. This article brings to light an important project she started in 1969, Freedom Farms Cooperative (FFC) in Sunflower County, MS. An agricultural cooperative built on 680-acres, Freedom Farms included a pig bank, Head Start program, community gardens, commercial kitchen, a garment factory, sewing cooperative, tool bank, and low-income, affordable housing as strategies to support the needs of African Americans who were fired and evicted for exercising the right to vote. Freedom Farms offered these sharecroppers and tenant farmers educational and re-training opportunities including health care and disaster relief for those who wanted to stay in the Mississippi Delta. Using a historical method to analyze extensive archival records, this article offers an analysis of Freedom Farms and illuminates valuable lessons on agriculture as resistance, and alternative strategies of rebuilding and investing in sustainable communities. Using the principles of collective and shared ownership, Freedom Farms and the work of Ms. Hamer, offer us important and valuable lessons on rebuilding our communities and investing in sustainable cities around growing food. This article outlines some of these lessons.

The Parisian Cooks’ Union and Chefs de Cuisine (1880s-1930s). Arch-enemies or Allies?

In Paris’s commercial kitchens, the chef de cuisine was at the top of the kitchen hierarchy: he was the highest paid member of the kitchen staff, and he also had the prospect of earning extra income from commissions and other benefits. For most of the period between the late 1880s and the 1930s, the Parisian cooks’ union, the Chambre syndicale ouvrière des cuisiniers de Paris, had no problem with chefs’ privileges: they went with the job. In the first half of the 1920s, however, the Parisian cooks’ union sympathized with communism and developed an egalitarian discourse that wanted to do away with kitchen hierarchy and chefs’ perquisites, which generated income not earned by wage labour. Chefs de cuisine were framed as enemies of the working class. However, being a chef de cuisine was not necessarily a final and permanent stage in a cook’s career. By mobilizing against chefs de cuisine, the Chambre syndicale alienated every cook who had been a chef de cuisine before and hoped to regain the position in the future. The acknowledgement that the rank and file did not share the egalitarian views of the union’s leadership, and the (ephemeral) existence of competing organizations, led to the abandoning of the union’s anti-chef discourse in the second half of the 1920s.

Oil and grease (O&G) removal from commercial kitchen waste water using carbonised grass as a key media

Oil and grease (O&G) are usually found in kitchen waste water. O&G are poorly soluble in water and can cause serious problems during the wastewater treatment. Adsorption is a fundamental process in the treatment of kitchen waste water and very economical. Activated carbon is the most effective adsorbent for this application. Therefore, the aim of the current study is to determine the potential of four materials (i.e. sand, gravel, carbonised grass (CG) and clay powder) as filter media for O&G removal. The CGs were originated from “Elephant Grass” and it is a fast growing plant with significant potential as carbon. The clay acts as a magnet, drawing the oil molecules out of the water and causing them to attach to the surfaces of the clay. In the current study, two filters were developed with different media materials to get the best percentage removal. Filters 1 and 2 were filled with sand, gravel and CG, and sand, gravel, CG and powder clay, respectively. Three samples were taken during peak hour between April and May 2016. The initial O&G concentration varied from 101.37 mg/l to 248.30 mg/l and the final concentration varied from none to 22.57 mg/l for both filters. The percentage removal (%) of O&G were between 90.9 and 97.3 (Filter 1) and between 94.3 and 100 (Filter 2). Overall, both filters could efficiently remove O&G in the waste water and the quality of the carbonised grass proved to be as good as carbon produced from other traditional sources.

The Evolution of Cottage Food Regulation in Illinois

Cottage food laws are state-by-state regulations intended to facilitate the development of local food and economies by reducing the obstacles small food producers face in market entry. 1 The laws are designed to exempt the sale of certain non-hazardous foods by small scale-producers from food safety regulations so that these individuals are able to market food directly to consumers.2 For example, many of the food safety laws that regulate food production were designed for large processors, whereby food is prepared in a certified commercial kitchen that has met certain requirements to ensure food safety.3 However, these requirements also serve as significant economic hurdles for small food producers seeking to make low risk (non-potentially hazardous) foods—products which do not present the same safety risks as other processed items.4

National outbreak of Yersinia enterocolitica infections in military and civilian populations associated with consumption of mixed salad, Norway, 2014.

In May 2014, a cluster of Yersinia enterocolitica (YE) O9 infections was reported from a military base in northern Norway. Concurrently, an increase in YE infections in civilians was observed in the Norwegian Surveillance System for Communicable Diseases. We investigated to ascertain the extent of the outbreak and identify the source in order to implement control measures. A case was defined as a person with laboratory-confirmed YE O9 infection with the outbreak multilocus variable-number tandem repeat analysis (MLVA)-profile (5-6-9-8-9-9). We conducted a case–control study in the military setting and calculated odds ratios (OR) using logistic regression. Traceback investigations were conducted to identify common suppliers and products in commercial kitchens frequented by cases. By 28 May, we identified 133 cases, of which 117 were linked to four military bases and 16 were civilians from geographically dispersed counties. Among foods consumed by cases, multivariable analysis pointed to mixed salad as a potential source of illness (OR 10.26; 95% confidence interval (CI): 0.85–123.57). The four military bases and cafeterias visited by 14/16 civilian cases received iceberg lettuce or radicchio rosso from the same supplier. Secondary transmission cannot be eliminated as a source of infection in the military camps. The most likely source of the outbreak was salad mix containing imported radicchio rosso, due to its long shelf life. This outbreak is a reminder that fresh produce should not be discounted as a vehicle in prolonged outbreaks and that improvements are still required in the production and processing of fresh salad products.

Life-cycle cost and benefit analysis of utilizing hoods for light-duty cooking appliances in commercial kitchens (RP-1631, part 2)

The objective of this study was to compare the life-cycle cost of using a dedicated hood exhaust and replacement air system versus the cost of removing heat and moisture by the kitchen's general HVAC system. With measured sensible and latent heat generation data from Part I of the RP-1631, whole-building energy performance simulations and cost–benefit analysis were conducted for a generic prototype model of restaurants/cafeteria that included a dining and kitchen zone. Simulations were performed for 12 climate zones in the United States and different amounts of transfer air from the dining to the cooking zone. For most of the climates simulated, the hooded cases resulted in an increase in energy consumption, particularly for the heating-dominated regions, since the heat from the appliance was not used for space heating. In the cooling dominated regions, the hooded cases had about the same or less energy consumption due to reduced cooling loads. However, after integrating the initial cost, maintenance cost, and operating cost in a 10-year lifespan, utilizing a hood with 100% TR always gave the lowest life-cycle cost. This is a result of the lower operating cost compared to the unhooded case and no need for a makeup air system, saving in both equipment and operating cost, compared to the other hooded cases. The study fills a knowledge gap on the impact of commercial kitchen HVAC system design on the energy consumption and life-cycle-cost with realistically measured data of heat and moisture generation from electric counter-top cooking appliances. Also, the potential impact of the hood's capture efficiency on the thermal comfort and indoor air quality was analyzed.

Food Hygiene and Safety among Culinary Intern: Questionnaire for FHS Quality

This study aims to assess the new dimensions set of questionnaire regarding on knowledge, attitudes, and practices concerning FHS issues among culinary intern in Malaysia. This study will specifically design to those culinary intern who had done their culinary internship. Culinary internship is as part of their training whereby students able to gain appropriate knowledge and applied in the commercial kitchen. This empirical study can be used in understanding the current situation of food hygiene practice and safety among culinary intern in exploring proper strategies for improving FHS quality.

Psychometric and thermodynamic analysis of new ground source evaporative cooling system

Evaporative cooling can be defined as the refreshment effect created by having water come into contact with ambient air. During this contact, liquid becomes gas or evaporates and absorbs heat from the air. Technically, this heat comes from the evaporation of latent heat. Evaporative cooling has been used in many applications due to its low cost. However, a considerable amount of water is needed for this kind of cooling. It is a very effective cooling method in the areas with low relative humidity and for particular areas of a building. For example, it is appropriate in workshops, recreation facilities, factories, dry cleaning rooms, greenhouses, laundries and commercial kitchens, where comfort is not very important in terms of humidity. The aim of this study was to reduce relative humidity to a comfortable level during cooling of the site with an evaporative cooling system. The evaporative cooling system was designed to be ground-sourced and was analyzed thermodynamically and psychometrically. Using an experimental system, we analyzed absorbed sensible heat from air, latent heat gain and cooling pad efficiency. The results indicated a refreshment efficiency of 38% on average, with relative humidity at 54% on average.

Heat and PAHs Emissions in Indoor Kitchen Air and Its Impact on Kidney Dysfunctions among Kitchen Workers in Lucknow, North India.

Indoor air quality and heat exposure have become an important occupational health and safety concern in several workplaces including kitchens of hotels. This study investigated the heat, particulate matter (PM), total volatile organic compounds (TVOCs) and polycyclic aromatic hydrocarbons (PAHs) emissions in indoor air of commercial kitchen and its association with kidney dysfunctions among kitchen workers. A cross sectional study was conducted on 94 kitchen workers employed at commercial kitchen in Lucknow city, North India. A questionnaire-based survey was conducted to collect the personal and occupational history of the kitchen workers. The urine analysis for specific gravity and microalbuminuria was conducted among the study subjects. Indoor air temperature, humidity, wet/ dry bulb temperature and humidex heat stress was monitored during cooking activities at the kitchen. Particulate matter (PM) for 1 and 2.5 microns were monitored in kitchen during working hours using Hazdust. PAHS in indoor air was analysed using UHPLC. Urinary hydroxy-PAHs in kitchen workers were measured using GC/MS-MS. Higher indoor air temperature, relative humidity, PM1 and PM2.5 (p<0.001) was observed in the kitchen due to cooking process. Indoor air PAHs identified are Napthalene, fluorine, acenaphthene, phenanthrene, pyrene, chrysene and indeno [1,2,3-cd) pyrene. Concentrations of all PAHs identified in kitchen were above the permissible OSHA norms for indoor air. Specific gravity of urine was significantly higher among the kitchen workers (p<0.001) as compared to the control group. Also, the prevalence of microalbuminuria was higher (p<0.001) among kitchen workers. Urinary PAH metabolites detected among kitchen workers were 1-NAP, 9-HF, 3-HF, 9-PHN and 1-OHP. Continuous heat exposure in kitchens due to cooking can alter kidney functions viz., high specific gravity of urine in kitchen workers. Exposure to PM, VOCs and PAHs in indoor air and presence of urinary PAHs metabolites may lead to inflammation, which can cause microalbuminuria in kitchen workers, as observed in the present study.

Waste Reduction by Product-Quality Based Scheduling in Food Processing

Related to resource efficiency waste reduction is the crucial point in the processing of food. As shown in different Food Waste Studies the amount of waste in food processing is enormous. Up to 400.000 metric tons of edible food is disposed every year caused by wrong treatment, handling and processing. Processing is the major point to deal with. In the case of manual processing in a cantina kitchen waste can be classified into waste associated with overproduction, product damages or technical interruptions. To reduce the amount of loss by using technical solutions it is possible to reduce up to 60 % of loss during the processing. Related to the product itself the automation and especially the scheduling of the processes in a commercial kitchen is more complex than the scheduling of standard products e.g. in the automotive sector. This article shows a solution to extend the criteria of production planning within an automated food processing environment. The paper introduces a product model that prescribes the progress of product quality while processing.

Catering Gluten-Free When Simultaneously Using Wheat Flour

A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals at all five study sites.

Exposure to Particles, Polycyclic Aromatic Hydrocarbons, and Nitrogen Dioxide in Swedish Restaurant Kitchen Workers.

The aim of this study was to measure the exposure to total dust, polycyclic aromatic hydrocarbons (PAHs), and nitrogen dioxide (NO2) of kitchen workers in four different types of restaurants in Sweden (Large scale, European, Fast food, and Asian). One hundred full work-shift (8 h) personal exposure samples were taken from 36 workers in 21 commercial kitchens. Most workers were sampled three times. Mass concentration of total dust was determined using standard gravimetric methods; the filters were analyzed for their content of particulate PAHs. Gas-phase PAHs were sampled using adsorbent tubes (XAD-II) placed after the filter and analyzed with high-resolution gas chromatography/low-resolution mass spectrometry. NO2 was measured using passive dosimeters. Stationary measurements in the kitchen were made in parallel with the personal sampling. Group geometric mean concentrations for personal exposure to total dust ranged from 77 µg m-3 (Fast food) to 320 µg m-3 (European kitchens). Individual exposure samples of total dust ranged from ~40 to 3900 µg m-3. In the Large-scale and European kitchens, the time spent frying was identified as a determinant increasing personal exposure to total dust. The within-worker variance dominated the exposure variability of total dust in Large-scale and European kitchens, whereas between-worker variance dominated in Fast food and Asian kitchens. Exposure to total PAHs was statistically significantly higher for workers in the Asian kitchens. Also, exposure to NO2 was higher in the Asian kitchens, which all used gas stoves for cooking. The stationary measurements of total dust showed lower levels than personal exposures for most kitchens, whereas for PAHs, stationary levels were closer to personal exposure levels for all kitchen types. The results of this study increase the knowledge about exposure to air pollutants for kitchen workers of restaurant types that are common in Sweden and the rest of Europe. Personal sampling is essential for an accurate exposure assessment, and the large day-to-day variability in exposure levels points to the importance of repeated sampling.

Energy benchmarking in UK commercial kitchens

Commercial kitchens are some of the most profligate users of gas and electricity in the UK and can leave a large carbon footprint. Categorising these types of establishments is challenging. New datasets of pub and restaurant energy performance metrics are presented. A preliminary study analyses annual electricity use data from automated meter readings from a large UK operator for the purpose of benchmarking and discusses it in terms of factors such as premises size and food output. The study finds that currently published benchmarks require updating. A wider subsequent study then applies the most useful benchmarking methodology to the majority of the UK’s managed pub and restaurant estate. From the analysed results, consumption is found to be much larger than previous sector estimates; 7.52 TWh compared with 0.02 TWh per year. Recommendations are made to further improve the current benchmarks in order to attain robust, reliable and transparent figures, such as the introduction of performance indicators to include number of meals, kitchen size (m2) and kWh per pound turnover. A new universal energy use benchmark of 0.37 kWh/£(turnover) is established for commercial kitchens. Practical application: The methods and results outlined in this publication enable operators within the hospitality sector to compare their energy efficiency against the wider sector and understand how and where to improve their energy performance. The results allow building service engineers and designers at the design phase of new builds to take more accurate account of the projected energy use of the premises in its use phase by using more modern and relevant benchmarks. This in turn should assist in reducing the current performance gap. A modern and large sample size is used in forming the benchmarks, making this work very applicable to modern industrial practice.

Characteristics of Occupational Accidents in Korean, Chinese, Japanese and Western Cuisine Restaurants

AbstractThis study aims to provide an analysis of occupational accidents in commercial kitchens by restaurant type. In this research, 1,846 injured persons of restaurant kitchens accidents from 2009 to 2011 have been categorized by Korean, Chinese, Japanese, and Western cuisine restaurants. Also, these data were analyzed in terms of properties of the workplace (size of employment), injured persons (gender, age of injured person, and work experience), and accidents (accident type and agency of accident). The results showed the following patterns by the restaurant types: (1) While accidents at Korean (72.2%), Chinese (80.8%), and Japanese (64.0%) cuisine restaurants occurred mostly in small kitchens with under 5 employees, Western cuisine kitchens of this size had an accident rate of only 39.1%; (2) 30–40% of injured persons had less than 1 year of experience in Korean, Japanese, and Western cooking, whereas in Chinese kitchens, less‐experienced cooks composed a larger portion of patients (56.2%); (3) each cuisine showed different leading types of injuries. Slips and falls for Korean kitchens (29.2%), caught in and between objects for Chinese restaurants kitchens (55.3%), and cuts/amputations/punctures in Japanese and Western restaurants (42.1% and 34.8%, respectively) were the biggest contributors to injuries in each type of restaurant. These findings of accident properties according to restaurant types can be used as baseline data for establishing systemized preventive policies.