Grantee Research Project Results

Final Report: Reduction of Hazardous Air Pollutant Emissions from Commercial Kitchens

EPA Contract Number: EPD10017
Title: Reduction of Hazardous Air Pollutant Emissions from Commercial Kitchens
Investigators: Fokema, Mark
Small Business: Aspen Products Group, Inc.
EPA Contact: Richards, April
Phase: I
Project Period: March 1, 2010 through August 31, 2010
Project Amount: $70,000
RFA: Small Business Innovation Research (SBIR) - Phase I (2010) RFA Text |  Recipients Lists
Research Category: Small Business Innovation Research (SBIR) , SBIR - Air and Climate

Description:

Particulate matter and volatile organic compound (VOC) emissions from commercial cooking establishments are a subject of increasing concern around the globe.  Although increased awareness of the health hazards of respirable particulates and VOCs has prompted the development of new technologies to reduce emissions from restaurants, current technologies do not remove all hazardous air pollutants, have high capital costs, or have high operating costs.  The removal of VOCs and particulates with an aerodynamic diameter of less than 2.5 micrometers (PM_2.5) is particularly challenging. The objective of this SBIR project is to develop a simple, effective, retrofittable, and low-cost approach to mitigating fine particulate and VOC emissions from cooking sources.  A microstructured filter that traps and oxidizes PM and VOCs at low exhaust temperatures was developed in the Phase I program.  A subscale filter was used to reduce the emissions from an underfired broiler.  The objectives of the Phase II program are to scale up the filtration media, package the media into a compact cartridge, and demonstrate cost-effective exhaust remediation in a commercial kitchen environment.

Summary/Accomplishments (Outputs/Outcomes):

Filtration media capable of trapping and oxidizing VOCs and particulates were synthesized.  Filter performance was initially evaluated using simulated underfired broiler exhaust.  The best performing filtration media exhibited a VOC removal efficiency of 80 percent and a particulate filtration efficiency of >99 percent on a mass basis.  The majority of the VOCs and PM were converted to CO₂ and H₂O.  However, a small amount of CO also was detected in the exhaust stream. The filtration media was packaged into a subscale filter pack and used to cleanup the exhaust from hamburgers cooking on an underfired gas broiler.  Based upon the subscale demonstration, the performance characteristics of a filter sized for a 1000 CFM ventilation hood were predicted.  Aspen Product Group, Inc., anticipates that the filter will reduce VOC emissions by >95 percent and reduce particulate emissions by >99 percent, while generating a pressure drop of <0.7 inWC and consuming less than $2/day of power.

Conclusions:

The filtration technology demonstrated under the Phase I project provides high efficiency particulate filtration and high levels of VOC reduction without significantly increasing ventilation operating costs.  In addition to reducing exhaust emissions, the ability to intercept grease particulates at the entrance point of the exhaust hood will significantly reduce in-duct grease accumulation, thereby reducing maintenance costs and the risk of duct fires.

A Technical Market Analysis^TM was conducted (by Foresight Science and Technology, Providence, RI) to assess the requirements for commercialization of the filter product.  Key industry companies and experts were identified and interviewed.  A set of preliminary technical and market requirements was established, and potential partners for commercialization were recommended.  APG has established a commercialization plan of action for Phase II and beyond.

Supplemental Keywords:

small business, SBIR, EPA, air pollution, air emissions, particulate matter, PM, respirable particulates, volatile organic compounds, VOCs, exhaust pollutants, commercial kitchen emissions, restaurant emissions, cooking emissions, cost-effective air emissions control

SBIR Phase II:

Reduction of Hazardous Air Pollutant Emissions From Commercial Kitchens  | Final Report