Pizza Today -April2023 - 29

methods and ingredients generate
more particulate emissions than
trucks or factories.
For example, Okumus says the use
of charbroilers and gas, rather than
electric stoves, contribute to higher
particulate matter levels. In addition,
certain oils, including olive oil, produce
higher emissions than others.
" Cooking methods, pans, cooking
temperature and lack of ventilation
are factors that increase particulate
matter emission rates, " Okumus says
of restaurant kitchens.
Toss in the use of cleaning products,
moisture and a high customer
and employee density and maintaining
healthy indoor air quality in a
restaurant becomes that much more
challenging, says Tony Kolotov, an
indoor air quality advocate with
ATMO (formerly Atmotube), a San
Francisco-based company specializing
in air quality and environmental
monitoring products.
In a pizzeria, Kolotov says good
indoor air quality is characterized
by clean, fresh air and the absence
of dangerous air pollutants, such as
particulate matter, volatile organic
compounds (VOCs) and carbon
dioxide.
Six practical solutions to
address indoor air quality
Admittedly, pizzerias face a challenging
dilemma here. After all,
crafting tasty pizzas involves working
with flour and oils while keeping a
tidy restaurant demands the use of
cleaning supplies.
While the American Society of
Heating, Refrigerating and AirConditioning
Engineers (ASHRAE)
provides standards for ventilation
and acceptable indoor air quality -
Standard 62.1, for those interested -
Kolotov says actual indoor air quality
levels will depend on various factors,
such as the size and type of establishment,
the ventilation system and
local weather conditions.
To be certain, though, all restaurants
can take reasonable, simple
measures to improve indoor air quality
in their establishments.
1: Tend to HVAC with care.
Operators should have their
HVAC and hood system inspected
and serviced on an annual basis
to ensure proper operation and
adequate ventilation. In addition,
operators should frequently change
air filters, a simple move that will
limit the amount of dust and debris
circulating around the establishment.
" It is important to check the hood
ventilation system regularly, as the
hood system is the key to keeping
the kitchen clean and preventing
harmful particles from entering the
eating area, " Okumus says.
These ongoing maintenance steps
are especially important in newer
or renovated buildings, Chang says,
where municipal codes designed
to promote energy efficiency have
created tighter and tighter seals that
can trap air inside without proper
ventilation.
2: Install an indoor air monitoring
system.
Running $200 to $500, an indoor
air quality (IAQ) monitoring system
does as its name suggests: it reports
real-time levels of common pollutants,
including particulate matter,
VOCs, carbon dioxide, formaldehyde
and carbon monoxide. Ideally,
a monitor should be placed in
restaurant areas where air quality is
most critical, namely the kitchen and
dining area.
Kolotov says continuous air quality
monitoring " can help pinpoint highrisk
areas, be it cooking activities
that necessitate increased ventilation
in the kitchen or dining areas with
increased viral transmission risks. "
3: Clean often - and with the
right products.
Regular cleaning of equipment and
surfaces in the kitchen and dining
room creates confidence in diners
and employees, of course, but it also
prevents dust and debris from building
up and wiggling into the HVAC
system. When cleaning, use VOCfree
cleaning products to reduce
chemical pollution.
4: Consider industrial-grade
masks for kitchen staff.
A potentially controversial suggestion
given the contentiousness of
masking in post-pandemic society,
Chang would nevertheless encourage
kitchen staff to wear industrial-grade
masks to protect themselves from air
pollution.
In his research, Chang found air
pollution levels in some restaurants
exceeding those found in an auto
paint shop. And yet, he says, whereas
auto painters wear industrial-grade
masks, such a practice does not exist
in restaurants.
#5: When applicable, use
natural ventilation.
While not always possible, opening
doors and windows will help
stimulate air circulation. Natural
ventilation is not a cure-all, Chang
reminds, but it can certainly help
during specific times of year.
In addition, Kolotov says using
air purifiers in the dining room can
prove beneficial.
#6: Call in professional help.
To discover the right interventions
for their pizzeria, owners might
contact an experienced IAQ expert.
These specialists can provide an
evaluation of the restaurant and offer
specific IAQ recommendations to
improve the indoor air environment.
DANIEL P. SMITH Chicago-based
writer has covered business issues and best
practices for a variety of trade publications,
newspapers, and magazines.
Pizza Today -April2023

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