ASHRAE Journal - September 2022 - 4

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COMMEN COMMENCOMMENTARY
TARY
DIRECTOR OF ASHRAE PUBLICATIONS & EDUCATION
Mark S. Owen
EDITORIAL
Editor
John G. Falcioni
jfalcioni@ashrae.org
Managing Editor
Kelly Barraza
kbarraza@ashrae.org
Associate Editor
Rebecca Matyasovski
rmatyasovski@ashrae.org
Associate Editor
Tani Palefski
tpalefski@ashrae.org
Associate Editor
Chadd Jones
cjones@ashrae.org
Assistant Editor
Kaitlyn Baich
kbaich@ashrae.org
PUBLISHING SERVICES
Publishing Services Manager
David Soltis
Production
Jayne Jackson
ADVERTISING
Associate Publisher,
ASHRAE Media Advertising
Greg Martin
gmartin@ashrae.org
Senior Coordinator-Advertising
Production and Operations
Vanessa Johnson
vjohnson@ashrae.org
Coordinator-Circulation Development
Austin Brafford
abrafford@ashrae.org
ASHRAE OFFICERS
President
Farooq Mehboob
President-Elect
Ginger Scoggins, P.E.
Treasurer
Dennis Knight, P.E.
Vice Presidents
Billy Austin, P.E., BCxP, BEAP, BEMP, HBDP,
HFDP, OPMP
Dunstan Laurence Macauley III, P.E., HBDP
Sarah Maston, P.E., BCxP
Ashish Rakheja
Secretary & Executive Vice President
Jeff H. Littleton
POLICY GROUP
2022 - 23 Chair
Publications Committee
Gerardo Alfonso, P.E.
Washington Offi ce
washdc@ashrae.org
SmokinÕ It
I
insisted on a professional stove when we moved
into our new place a few years ago. But after getting
sticker shock, I settled for a professional
" style " range at thousands of dollars less. For a home
cook like me-whose culinary ambitions far supersede
actual ability-the stove we purchased does the trick
without breaking the bank.
I also bought a range hood. Unfortunately, because of
my kitchen's peccadillos, the hood I purchased only draws cooking fumes
to a fi lter and does not expel them out of the house. This is not optimal.
It is certainly not the type of hood that celebrity chefs like Bobby Flay
have in their professional kitchens, or in their own homes. Mine is not
the kind of hood that even a food truck would use.
I like to think of my hood's performance, or lack thereof, as more of a
nuisance than a health risk-even when the fi ve burners are going at the
same time and smoke fi lls my kitchen. Considering the volume of food
that comes out of commercial kitchens every day, and the number of
cooks who work in front of stoves, restaurant owners must take this matter
seriously as a kitchen's air quality poses a potential health risk to their
staffs.
John G. Falcioni
In this month's cover article, " Exploring PM2.5 Exposure of Chefs in
Professional Kitchens: I ndoor Air Quality in Commercial Kitchens, "
written by Marije te Kulve; Marcel Loomans, Ph.D., Member ASHRAE;
Atze Boerstra, Ph.D.; and Derek Schrock, Member ASHRAE, the authors
look at the ability of exhaust hoods to remove grease, smoke, heat, moisture
and other cooking effl uents from a kitchen space.
The factors they looked at that could infl uence exposure levels include
the type of food that is being prepared, the layout and characteristics of
the kitchen including ventilation and the characteristics of the exhaust
hood itself.
The authors say they hope the research will " create more awareness of
the exposure problem in kitchens and support a change in the design
and/or operation of the kitchens. " They add, " The behavior change will
likely enable a healthier working situation in addition to the technical
measures possible. Since the composition of the particulate matter and
the pattern of the exposure (e.g., high exposure peaks) differ from general
outdoor sources, specifi c limits for exposure to PM2.5 in kitchens
need to be developed to incorporate these health impacts. "
As for me, I'll slog along with my wannabe professional range and
timid hood. But after reading this article, I'll now be sure to open my
windows.
John G. Falcioni, ASHRAE Journal Editor
Mission Statement: ASHRAE Journal reviews current HVAC&R technology of broad interest through publication of application-oriented articles. ASHRAE
Journal's editorial content ranges from back-to-basics features to reviews of emerging technologies, covering the entire spectrum of professional interest
from design and construction practices to commissioning and the service life of HVAC&R environmental systems.
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