JAUE2020-070: PM10 Concentrations in School Cafeterias according to the Exhaust Method

Abstract

In this study, the PM concentration distribution of the existing operation method was analyzed using the PM concentration generated during cooking as an input value for inline-type foodservice facilities where the kitchen is connected to the cafeteria through the food outlet to analyze the effects of the PM generated in the kitchen of the cafeteria. As a result, in elementary schools where the kitchen was connected to the cafeteria through the food outlet, PM began to spread from approximately 30 min after the start of cooking, and the PM concentration increased, owing to the rapid spread of PM to the cafeteria. It was found that increasing the exhaust volume is effective in reducing the PM concentration, whereas changing the exhaust time is ineffective. In addition, the above results were presented as basic data for research to reduce fine dust caused by cooking.