Grantee Research Project Results
Final Report: Reduction of Hazardous Air Pollutant Emissions from Commercial Kitchens
EPA Contract Number: EPD10017Title: 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: SBIR - Air and Climate , Small Business Innovation Research (SBIR)
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 (PM2.5) is particularly challenging.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.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.
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 controlSBIR Phase II:
Reduction of Hazardous Air Pollutant Emissions From Commercial Kitchens | Final ReportThe perspectives, information and conclusions conveyed in research project abstracts, progress reports, final reports, journal abstracts and journal publications convey the viewpoints of the principal investigator and may not represent the views and policies of ORD and EPA. Conclusions drawn by the principal investigators have not been reviewed by the Agency.