The only thing customers should be able to smell in your restaurant is the delicious food being served. Even if you have an existing grease filter and kitchen ventilation system in place, the quality of the air inside your restaurant may surprise you.
Did you know that according to a recent UC Riverside study, commercial kitchen charbroilers can emit twice the amount of pollution as diesel trucks? In fact, according to the South Coast Air Quality Management District, commercial cooking is the largest source of directly emitted particulate pollution in California’s South Coast Air Basin.
But this isn’t just a problem in California, and it isn’t just charbroilers. All kinds of cooking produces grease, smoke, and particulates into the air which can lead to unpleasant environments that may even be harmful to respiratory health. Air quality has become a major concern in cities worldwide.