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 CO2 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 CO2 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 restaurant H1. A more efficient and energy-saving ventilation system for hot pot and barbecue restaurants should be developed.